Squash and Zucchini Cakes

• 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

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.

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Ease of Preparation: Easy

Recipe courtesy Paula Deen