1 large egg 1/3 c dried onions 1 parsley 1/4 t salt 1/4 t pepper 2 c shredded seeded summer squash, 1/2 cParmesan cheese 1 tab olive oil 400°F. Beat egg in a large bowl. Stir in rest then squeeze water out of squash pat it down to form a 3-inch cake. Cook until browned and crispy on the bottom, 3 to 4 minutes. put the pan to the oven. Bake for 10 minutes.