Parmesan Squash Cakes
Ingredients
- 1 large egg
- ⅔ cup finely chopped shallots
- 1 tablespoon chopped flat-leaf parsley
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 2 cups shredded seeded summer squash, (2-3 medium, about 1 pound; see Tip)
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon extra-virgin olive oil
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