Squash Parmesan Cakes


  • 2/3 c. chopped shallots 
  • 1 egg
  • 1 Tbsp. chopped parsley
  •  ¼ tsp. ground pepper 
  • ¼ tsp. salt
  •  2 c. shredded summer squash
  •  1 Tbsp. olive oil
  •  ½ c. Parmesan cheese 


1.To start this recipe you can turn on the oven and preheat it so it can reach 400 degrees. 

2.While the oven is heating up you can bring out a bowl and beat the egg. Stir the pepper, salt, parsley, and shal- lots in as well. 

3.Place the squash into a kitchen towel and then gather the ends to squeeze out the liquid. Add the cheese and squash into the bowl before stirring in order to combine. 

4.Next, take the oil and heat it up on a skillet. Pack about 1/3 cup of the squash mixture into a cup before unmold- ing it and patting down into a small cake. 

5.Repeat this process to get 4 cakes. Place into the skillet and cook so they become crispy and browned, which will take around 4 minutes. 6.Turn the cakes around before placing onto a pan and into the oven. Bake for around 10 minutes before serving 

 Nutritional Information: Calories: 130; Fat: 8g; Carbohydrates: 9g; Protein: 7g 

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