Squash Cakes


Since it's summer and all, we thought we should make something with squash. And what's better than squash and cheese cakes?! These little guys are delicious - they're from the most recent edition of Eating Well. They're pretty quick to make too. I'd definitely recommend serving them when they're nice & hot, though we did reheat leftovers the next night & they were still pretty tasty.

So we're headed out west for about a week for vacation. We'll be hittin up San Francisco & Lake Tahoe to visit some friends, then maybe Napa too. We're pretty excited, to say the least :) Then I'm headed to Oregan to meet up w. my folks for a few days for a portion of their summer vacation (poor Michael has to head back to work after Cali). Anyways, with that said, our posting over the next little bit may be sporadic, so apologies in advance!

Ingredients

  • 1 large egg
  • 2/3 cup finely chopped shallots
  • 1 tablespoon chopped cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups shredded seeded summer squash (2-3 medium)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon extra-virgin olive oil

Directions

  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 few paper towels; 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.
  4. 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.

26 comments:

finsmom said...

This sounds like a recipe I would REALLY like! Yum! What a great way to use summer squash!

girlichef said...

Yum, tasty use for squash! Bet it'd be good dipped in a little marinara...mmmmm.

Donna-FFW said...

What a delightful, downright damn delicious way to prepare squash. I love the idea!!

Zoe said...

I've made zucchini cakes before, these sound wonderful!

gastroanthropologist said...

Thank you for providing a new way to use summer squash - I always end up with so many. So jealous of your trip to California ( SF is my hometown and I haven't been back in months!). You'll definitely come across some great food, esp if you make it Napa.

Grace said...

so yellow squash is one of my favorite summer garden veggies, but there are a limited number of dishes in which i’ve used it. i suspect that this recipe will be added to that elite list as soon as i taste the end result—great, great stuff! meanwhile, have a fun trip!

Olga said...

LOVE. this is such a versatile recipe! I made something similar with broccoli stems.

I like serving mine with sourcream and or salsa.

Mary said...

Oh, my, but these look good. It's amazing how a handful of ingredients can make such a delicious dish. I really like this one.

Rose at The Bite Me Kitchen said...

These look GREAT! I will have to try! We keep looking for new recipes for veggies :D

Marta said...

These look like a perfect side dish for a summer grill, or even a nice addition to a picnic basket. Simple and tasty, what else could one hope for?!

Cookin' Canuck said...

What a great way to use summer squash! I have a fridge full of them and have been wondering what new dishes to try. Now I know.

Have a great vacation!

Juliana said...

Wow, the squash cakes look yummie...will definitely try it...like it the way you add cilantro and parmesan cheese.

Kerstin said...

Your cakes look fantastic - summer squash and parm cheese sound perfect together!

I hope you have a great trip!

Amanda said...

They look wonderful. I love every ingredient in there, bet these would be good with zucchini :) Have fun on vacation!

My Carolina Kitchen said...

What gorgeous cakes. I'll have to try these babies. They say summer all over them.

I've been away on holiday without internet access. It's nice to be back home and visiting my friends.
Sam

lisaiscooking said...

These squash cakes sound great with the parmesan. Have a great time on your trip!

Elra said...

Sounds really delicious. Drool worthy!

The Duo Dishes said...

Mmmm. 'Tis a shame folks don't use squash as much as they should. Great idea for these.

Bridgett said...

Great use of zucchini! I definitely need to try this.

Chef E said...

I need to try these one day...I used to make a potato hash brown that had other veggies in it before it was popular to experiment, and love them! Little splash of hot sauce, YUM!

Sasha said...

My mother makes squash cakes all the time, except her recipe is slightly different. I think they're delicious and I don't even like squash! They're great when topped with sour cream : ]

angela@spinachtiger said...

I am always looking for a new way to make squash. Love this idea.

ttfn300 said...

these look fantastic!!

Jennifer said...

These sound So good! I have SO much squash right now! Going to try this, thanks!

Aggie said...

Oh yum! I love those! I haven't made them with squash, only zucchini, will be trying them!!

Sweet and Savory said...

There are never enough ways to make squash. Although I make pancakes out of many vegetables, I don't remember using squash. This is a great idea. I am going to check the fridge and see if I have the makings of what we call latkes, rather than pancakes.

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