Squash and Zucchini Cakes (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
e3 medium zucchini |
3 medium yellow squash |
1 cup toasted bread crumbs |
1 cup shredded parmesan |
1/3 cup minced vidalia onion |
1 large egg, lightly beaten |
1 1/2 teaspoons dried italian seasoning |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1/2 cup (1 stick) butter |
1 jar store-bought marinara sauce |
Directions:
1. Grate zucchini and squash with a fine grater. Press between paper towels to remove excess moisture.
2. In a medium bowl, combine grated zucchini and squash and next 7 ingredients. Shape mixture into 2-inch patties, pressing together firmly.
3. In a large skillet, melt butter over medium heat. Cook squash and zucchini cakes 3 to 4 minutes per side or until lightly browned.
4. Place onto serving platter and serve with marinara sauce.
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