Saturday, June 12, 2010

Zucchini Cakes

Zucchini Cakes
Paula Deen recipe

3 medium zucchini
3 medium yellow squash
1 cup toasted bread crumbs
1 cup shredded parmesan
1/3 cup minced Vidalia onion
1 large egg, lightly beaten
1 1/2 teaspoons dried italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup (1 stick butter)...try to substitute a olive oil or use less butter
1 jar store bought marinara sauce

Grate zucchini and squash with a fine grater. Pess between paper towls 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.

Place onto serving platter and serve with marinara sauce

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