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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 1 jar store-bought marinara sauce 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. Place onto serving platter and serve with marinara sauce.
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