Baked Summer Squash Fritters

1 large or 2 medium yellow summer squashes
1 large or 2 medium zucchinis
2 medium carrots
1 medium onion, diced
2 cloves garlic, diced or pressed ( I use a press)
1/2 cup parmesan cheese
1/4 tsp. cayenne pepper
1 tsp. Mrs. Dash or any 'table' type spice blend
1 Tbsp. olive oil
1 egg + 1 egg white
salt and pepper to taste

Shred the squash, zucchini and carrots in a food processor. Put it in a strainer with a good sized bowl underneath to catch the liquids. Sprinkle about 1 teaspoon of salt on it and let it sit for about 15 minutes.

Meanwhile, lightly saute the diced onion until almost done then add garlic and finish cooking just until onion is tender. Let cool while you start removing liquid from squash mixture.

Removing as much liquid from the squash as possible is the most important element for the success of this recipe. Liquid should be starting to drip into the bowl under the strainer. Squeeze out as much as possible. Then, squeeze them into balls to remove the last bit.

I had this much squash to start with ----- This is how much liquid came out 1st

A lot more liquid came out this time --------- This is how much squash was left

Put the squash into a large mixing bowl. Add the cooled onion mixture. Add the parmesan cheese. If you use flakes or whole, run it through the food processor.

Add the remaining ingredients including the eggs and mix well. Form into patties and put on a baking pan (I cover mine in foil & use non-stick spray). They can also go on the grill. Make sure you use heavy duty foil or they will fall through. On the grill they should be turned over half way through cooking.

Bake at 400 degrees for about 30 minutes or until the cheese is browning.

A great side dish for these is a cold bean salad like this one - Cold 4 Bean Salad.