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!
- 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
- Preheat oven to 400°F.
- 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.
- 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.