Parmesan Squash Cakes - 9g Carbs, 1g Fiber
From: EatingWell - July/August 2009
In this recipe we shred summer squash and use it like shredded potatoes to make tasty little pancakes flavored with Parmesan cheese and shallots.
Nutrition Profile - - Diabetes appropriate | Low calorie | Low carbohydrate | Low sodium | Healthy weight | Gluten free
Active Time: 25 minutes
Total Time: 35 minutes
Servings: 4
1 large egg
2/3 cup finely chopped shallots
1 Tbsp chopped flat-leaf parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
2 cups shredded seeded summer squash, (2-3 medium, about 1 lb; see Tip)
1/2 cup freshly grated Parmesan cheese
1 Tbsp extra-virgin olive oil
Preheat oven to 400 degrees F.
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.
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.
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.
Servings: 4
Nutrition per Serving:
130 Calories, 8g Fat, 3g Sat, 4g Mono, 62mg Cholesterol, 7g Protein,
9g Carbs, 1g Fiber, 322mg Sodium, 406mg Potassium
Nutrition Bonus: Vitamin C (35% daily value), Calcium & Vitamin A (15% dv).
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 1 lean meat, 1/2 fat
