Squash and Zucchini Cakes (Paula Deen Recipe)

Recipe by mary winecoff
READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    medium zucchini
  • 3
    medium yellow squash
  • 1
    cup breadcrumbs, toasted
  • 1
    cup parmesan cheese, shredded
  • 13
    cup vidalia onion, minced
  • 1
    large egg, beaten
  • 1 12
    teaspoons dried Italian seasoning
  • 12
    teaspoon salt
  • 14
    teaspoon black pepper
  • 12
    cup butter
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DIRECTIONS

  • Grate zucchini and squash with a fine grater.
  • Press between paper towels to remove excess moisture.
  • In a medium bowl, combine grated zucchini and squash and the next 7 ingredients.
  • Shape mixture into 2 inch patties, pressing together firmly.
  • In a large skillet, melt butter over medium heat.
  • Cook squash and zucchini cakes 3 to 4 minutes per side, or until lightly browned.
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