Buffalo Parmesan Squash Cakes

Lisa G. Sweet Pantry Gal


Love my cakes, from potato to crab to veggy.Recently My daughter brought me a few home grown squash. Heres a low carb healthy made cakes, no flour!
Enjoy as side dish or main meal.
And of course I had to make them Buffalo style. But feel free to omit the buffalo sauce and serve with applesauce or sour cream.
Can use summer or winter squash.


★★★★★ 2 votes

35 Min
Pan Fry


  • 2 c
    shredded seeded squash
  • 1
    lg egg
  • 1 tsp
    franks hot sauce (more or less)
  • 1/4 c
    chopped green onion
  • 1/4 c
    fresh grated parmesan
  • 1 Tbsp
    fresh chopped parsley
  • 1/4 tsp
    each s&p
  • 1 Tbsp
    olive oil

How to Make Buffalo Parmesan Squash Cakes


  1. Preheat oven to 400

    Grate squash in processor or grate box. Place in clean towel to squeeze out excess water.
  2. Wisk egg,& hot sauce (depending how hot you like) add onions and parsley, pour over squash, and mix.
    Combine parm and S&P to squash ingrdients.
  3. Heat olive oil in cast iron pan.

    Place 1/3 cup of mix to hot oil, pat down. til You make 4 cakes. cook til crispy brown about 3-4 minutes. Gently flip over and place in oven and bake another 10min.
    Serve imediately.
    Great as side dish with Chicken or main dish served with blue cheese dressing & or buffalo wing sauce. Salsa good also.

Printable Recipe Card

About Buffalo Parmesan Squash Cakes

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy

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