If you've planted squash or zucchini in your garden, you are most likely at capacity right now with production. What to do with all that zucchini and squash?! I had to search and find some ideas other than the roasted dish and zucchini bread that I normally cook and bake.
I checked out Eating Well as I normally do for some inspiration. And don't these look good? Well, let me tell you, they are! Of course I changed up the recipe a little and we all loved it!
When you are making these, it's really important that you squeeze out as much of the water from the squash/zucchini as you can....otherwise you may end up with soggy cakes. Great way to get a veggie into your kid as well.
Zucchini Parmesan Cakes
Grate squash or zucchini...3 or 4 of them. Squeeze out as much of the water as you possibly can.
Chop parsley and shallots and grate parmesan cheese.
Combine zucchini with the rest of the ingredients.
Pack a 1/3 cup measuring cup with the mixture and plop it in a heated, oiled skillet and flatten out a little.
Brown both sides....about 3-4 minutes.
Place on a baking sheet and bake at 400 degrees for 10 minutes.
I really liked this recipe. Almost anything with parmesan is good in my book :)
4 servings
Active Time: 25 minutes
Total Time: 35 minutes
Ingredients
1 large egg
2/3 cup finely chopped shallots
1 tablespoon chopped flat-leaf parsley
1/4 teaspoon salt - I used Kosher salt
1/4 teaspoon freshly ground pepper
2 cups shredded seeded summer squash or zucchini, (2-3 medium, about 1 pound; see Tip) I used zucchini
1/2 cup freshly grated Parmesan cheese
1 tablespoon extra-virgin olive oil
1/4 cup bread crumbs..I like Panko - I added this to the recipe
Preparation
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. Make sure water is squeezed out as much as possible.
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.
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