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Parmesan-Squash Cakes



Preheat oven to 400F.
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.
Heat oil in a large nonstick skillet over medium heat.
Pack a 13 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.