Stir in shallots, parsley, salt and pepper.
Add the squash and cheese to the bowl; stir to combine.
Heat oil in a large ovenproof nonstick skillet over medium heat.
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.
To shred the squash, use the large-holed side of a box grater.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
