Developed by EatingWell.com Servings: 4 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