Shared by former apprentice Sarah Woutat, Recipe courtesy of Eating Well 

1 large egg                                                                   

2/3 cup finely chopped shallots
1 tablespoon chopped flat-leaf parsley                         

1/4 teaspoon salt
1/4 teaspoon freshly ground pepper                             

2-3 med. Summer squash, shredded and seeded

1/2 cup freshly grated Parmesan cheese                       

1 tablespoon extra-virgin olive oil

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 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.
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. 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.