Zucchini Patties

2 medium zucchini

½ teaspoon red pepper flakes

1½-2 tablespoons minced shallots

½ cup grated carrot (optional)

1 large egg

½ cup flour

3 tablespoons imported parmesan or other hard Italian cheese

Salt and pepper to taste

Olive oil

Grate zucchini into a large bowl. Add red pepper flakes and toss. Lightly salt and let sit for about 20 minutes. Drain the squash by pressing against a strainer with a wooden spoon or squeezing in a tea towel.

Add shallots, carrot, egg, flour, cheese and salt to taste and mix until well combined.

Heat thin layer of oil in a sauté pan. Drop full tablespoons of mixture into pan. Flatten mounds into pancakes and sauté until golden brown and crispy, turning once. Drain on paper towels. Serve immediately or hold in a 350-degree oven.

Serves four.

Cook's notes: Mixture should not be made more than 20 minutes before sautéing. For variety add cooked corn, minced sun-dried tomatoes or fresh basil. Add additional egg and flour if needed to achieve proper consistency.

Nutrition values per serving: 180 calories, 10 g fat (2.5 g saturated), 15 g carbohydrates, 2 g fiber, 7 g protein, 60 mg cholesterol, 130 mg sodium.