• 1 large egg
• 2/3 cup finely chopped shallots
• 1 tablespoon chopped flat-leaf parsley
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 cups shredded seeded summer squash (2-3 medium, about 1 pound; see Tip)
• 1/2 cup freshly grated parmesan cheese
• 1 tablespoon 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.

Tips & Notes

• 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: 130 calories; 8 g fat ( 3 g sat , 4 g mono ); 62 mg cholesterol; 9 g carbohydrates; 7 g protein; 1 g fiber; 322 mg sodium; 406 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value), Calcium & Vitamin A (15% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 lean meat, 1/2 fat

In this recipe we shred summer squash and use it like shredded potatoes to make tasty little pancakes flavored with Parmesan cheese and shallots.