Zucchini Parmesan Cakes
Source: EatingWell: July/August 2009
1 large egg
2/3 cup finely chopped shallots
1 T chopped flat-leaf parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
2 cups shredded seeded summer squash, (2-3 medium, about 1 pound)
1/2 cup freshly grated Parmesan cheese
1 T extra-virgin olive oil
1. Preheat oven to 400°F.
2. Beat egg in a large bowl. Stir in shallots, parsley, salt and pepper. Place shredded squash in the center of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid. Add the squash and cheese to the bowl; stir to combine.
3. Heat oil in a large nonstick skillet over medium heat. Pack a 1/3-cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake. Repeat, making 4 squash cakes. Cook until browned and crispy on the bottom, 3 to 4 minutes. Gently turn the cakes over and transfer the pan to the oven. Bake for 10 minutes. Serve immediately.
4 servings