Developed by EatingWell.com
Serving size: 1 cake
1 large egg
⅔ cup finely chopped shallots
1 tablespoon chopped flat-leaf parsley
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 cups shredded seeded summer squash, (2-3 medium, about 1 pound; see Tip)
½ cup freshly grated Parmesan cheese
1 tablespoon extra-virgin olive oil
Cooking instructions: Preheat oven to 400°F. 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 ovenproof nonstick skillet over medium heat. Pack a ⅓-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.
Tip: To remove the seeds from summer squash, cut the squash in half lengthwise and scrape out the seeds with a spoon. To shred the squash, use the large-holed side of a box grater.
(Nutrition per serving: 129 calories, 8 g total fat, 2g saturated fat, 0g trans fat, 12mg Sodium, 10g carbohydrate, 1g fiber, 3g sugars, 6g protein)