Ingredients: Serves 4
1 Lrg. Egg
2/3 Cup Finely Chopped Green Onion
1 Tbsp. Chopped Parsley (optional)
1/4 Tsp. Sea Salt
1/4 Tsp. Ground Black Pepper
2 Cups Shredded, Seeded Summer Squash
1/2 Cup Freshly Grated Parmesan Cheese
1 Tsbp. Extra Virgin Olive Oil
Preheat oven to 400
Beat egg in a large bowl. Stir in green onions, parsley, salt and pepper.
Mix in shredded squash and cheese. Stir to combine.
Heat Oil in a large non-stick skillet over medium heat. Pack a measuring cup to the 1/3 cup line. Unmold it in the pan and gently pat it down to form a 3" cake. Repeat making 4 squash fritters.
Cook until browned and crispy on the bottom. About 3-4 minutes.
Gently transfer the fritters to a baking pan. Bake for 10 minutes.
Calories 130 Fat 8 Grams Sat. 3 Grams Cholesterol 62 mg. Carbs 9 Grams Protein 7 Grams Sodium 322 Mg Fiber 1 Gram