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Parmesan-Squash Cakes

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

Prep: 25 minutes | Total Time: 35 minutes
  • large egg
  • 2/3 cup
    finely chopped shallots
  • 1 tablespoon
    chopped flat-leaf parsley
  • 1/4 teaspoon
  • 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 ovenproof 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.



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.

Nutritional Information

Makes: 4 servings
  • Calories130
  • Fat8 g
    • Saturated fat3 g
  • Cholesterol62 g
  • Carbohydrates9 g
    • Dietary fiber1 g
  • Protein7 g
  • Sodium322 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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