Squash and Zucchini Cakes (Paula Deen Recipe) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I got this recipe from Paula Deen's magazine. I just picked some zucchini and yellow squash from the garden and plan to make this tonight. Looks good. Ingredients:
3 medium zucchini |
3 medium yellow squash |
1 cup breadcrumbs, toasted |
1 cup parmesan cheese, shredded |
1/3 cup vidalia onion, minced |
1 large egg, beaten |
1 1/2 teaspoons dried italian seasoning |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup butter |
Directions:
1. Grate zucchini and squash with a fine grater.
2. Press between paper towels to remove excess moisture.
3. In a medium bowl, combine grated zucchini and squash and the next 7 ingredients.
4. Shape mixture into 2 inch patties, pressing together firmly.
5. In a large skillet, melt butter over medium heat.
6. Cook squash and zucchini cakes 3 to 4 minutes per side, or until lightly browned.
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