Parmesan Squash Cakes

From Eating Well, July/August 2009

1 large egg
2/3 cup finely chopped shallots
1 tbsp finely chopped flat-leaf parsley
1/4 tsp salt
1/4 tsp fresh ground pepper
2 cups shredded, seeded summer squash (2-3 medium, about 1 pound)
1/2 cup freshly grated Parmesan cheese
1 tbsp olive oil

Preheat oven to 400. beat egg in large bowl. Stir in shallots, parsley, salt and pepper. Place shredded squash in center of a clean kitchen towel; gather up the ends of towel and twist to squeeze out any liquid. Add the squash and cheese to the bowl; stir to combine. Heat oil in large nonstick ovenproof skillet over medium heat. Pack a 1/3 cup measuring cup with the squash and un-mold it into the pan; gently pat it down to form a 3-inch cake. Repeat, making 4 cakes. Cook until browned and crispy on the bottom, 3-4 minutes. Gently turn the cakes over and transfer the pan to oven. Bake for 10 minutes. Serve immediately.

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