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Squash and Zucchini Cakes Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6 Servings
$ /Serving
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Easy Level
0 MIN Prep + Cook
6 Servings
$ /Serving

Squash and Zucchini Cakes Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6 Servings
$ /Serving

Ingredients

  • 1 large zucchini
  • 2 small yellow squash
  • 1 cup toasted breadcrumbs
  • 1 cup shredded Parmesan cheese
  • 1/3 cup Vidalia onion, minced
  • 2 large eggs, lightly beaten
  • 1 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup butter, (1 stick)

Preparation

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.

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Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product