Baked Summer Squash and Zucchini Cakes

Ingredients for: Baked Summer Squash and Zucchini Cakes

• 2 zucchini, shredded using a box grater
• 2 yellow squash, shredded using a box grater
• 2 eggs, lightly whisked
• 4 heaping tablespoons flour
• 1/4 cup freshly grated Parmesan cheese
• big pinch salt and pepper
• 2 tablespoons oil

Directions for: Baked Summer Squash and Zucchini Cakes

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. Using your hands, gently form the mixture into small balls (about 2 – 3 tablespoons of mixture for each cake). Place them on the baking sheet and use your hand or chosen utensil to flatten them into small patties about a half-inch thick. I used my spoon I dipped them with.
3. Bake for 15 minutes, until golden brown on the bottom. Turn over and bake another 10 – 12 minutes until bottom is brown.
4. Mine made 12 cakes.