Squash and Zucchini Cakes 
Based on 2 reviews
Ingredients:
3 medium zucchini
3 medium yellow squash
1 cup toasted breadcrumbs
1 cup shredded Parmesan cheese
1/3 cup minced Vidalia onion
1 large egg, lightly beaten
1 1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup (1 stick) butter
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 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. Recipe courtesy Paula Deen
Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy
Show: Paula's Home Cooking/Jul/Aug 2006 issue
Ratings for this Entry:
Submitted on July 7, 2009
I was watching your show one day and you prepared this recipe. I tried it the next day and my family loved it. I even sent my Mother in law a couple (she lives beside me) and she loved it too. I'm a cardiac patient so the next time I made the recipe, instead of frying, I put it in the oven until each side was golden brown. Still loved it.
Submitted on June 6, 2009
This is a new recipe that I tried this past weekend and my husband and guest just loved it. My husband said he would gladly help and shred the squash anytime I want (since my arm gets tired easily)
