Squash and Zucchini Cakes
By Paula Deen
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Difficulty: Easy
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 15
Ingredients
- 1 large zucchini
- 2 small yellow squash
- 1 cup toasted breadcrumbs
- 1 cup shredded Parmesan cheese
- 1/3 cup minced Vidalia onion
- 2 large lightly beaten eggs
- 1 1/2 teaspoons dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon 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.
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The Deen Team
Squash (summer)1 pound = 4 cups grated = 2 cups salted and drained
Squash (winter)2 pounds = 2-1/2 cups cooked and pureed
more info on prepared food, freeze for less cooking by elders yet healthy meals. Good idea!
The Deen Team
We probably would not recommend freezing the Squash and Zucchini Cakes, because the moisture from freezing may make them a little soggy when you reheat them. However, if you want to freeze them, we'd probably suggest cooking them according to the directions, and once they're cool, freezing them on a baking sheet. Once frozen, transfer them to a bag, and make sure they're sealed well.