Ingredients	Measure	Amount
Summer squash	3 medium size	500 grams
Onion	2 medium size	120 grams
Dill	2 bunches	40 grams
Flour	2/3 cup	75 grams
Eggs	2	100 grams
Cheese (shredded)	2/3 cup	80 grams
Salt	1 teaspoon	6 grams
Black pepper	½ teaspoon	1 grams
Soda	¼ teaspoon	0.6 grams
Olive oil (absorbed in frying)	4 tablespoon	40 grams

Preparation

Wash the squash, remove the stems and grate. Peel, wash and finely chop the onions. Add the onions, flour, eggs, cheese, dill and soda to the squash and mix throughly. Grease a non-stick pan and heat. Place a spoonful of the batter at a time, flatten the cakes out and brown both sides.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy	182 cal
Protein	6.6 g
Fat	11.1 g
Carbohydrates	14.6 g
Calcium	108 mg
Iron	0.98 mg
Phosphorus	113 mg
Zinc	1 mg
Sodium	467 mg
Vitamin A	857 iu
Thiamine	0.06 mg
Riboflavin	0.09 mg
Niacin	0.97 mg
Vitamin C	11 mg
Cholesterol	84 mg

Notes

It is known throughout the country. In general, the pulp which is removed when preparing stuffed squash is used. Served at lunch or dinner as a second course following the meat dish. The same recipe can also be baked in oven. For this, a 20 cm. diameter baking pan is greased, the batter is poured in and spread around the pan and baked for 30 minutes in moderate oven.

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