Parmesan-Squash Cakes

Name: Parmesan-Squash Cakes
Yield: 4 servings
Ingredients: 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; 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.

Parmesan-Squash Cakes was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/parmesan-squash-cakes-recipe-11886.aspx?CCAID=cknwfhne05455aj" target="_blank">www.cooking.com.</a>

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

INGREDIENTS

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1 large egg

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2/3 cup finely chopped shallots

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1 tablespoon chopped flat-leaf parsley

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1/4 teaspoon salt

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1/4 teaspoon freshly ground pepper

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2 cups shredded seeded summer squash (2-3 medium, about 1 pound; see Tip)

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1/2 cup freshly grated parmesan cheese

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1 tablespoon extra-virgin olive oil

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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.

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