I have a squash plant that is really producing a ton this year. On my facebook I mentioned that Bubba Gump would capture how I feel by saying, “boiled squash, fried squash, squash casserole, grilled squash, squash squash…..”. Looking for a unique way to “disguise” it for yet another night of serving, I found this patty recipe here. I am flored that my kids actually liked them. They had a great flavor & texture & I will be making them again. If you have an overzealous squash plant on steroids too, give them a try!
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
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.
NUTRITION INFORMATION: Per serving: 130 calories; 8 g fat (3 g sat, 4 g mono); 62 mg cholesterol; 9 g carbohydrate; 7 g protein; 1 g fiber; 322 mg sodium; 406 mg potassium.
Nutrition bonus: Vitamin C (35% daily value), Calcium & Vitamin A (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 lean meat, 1/2 fat
TIP: 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.