3 Videos | Photo: Squash and Zucchini Cakes Recipe
Ingredients
- e3 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
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.
Place onto serving platter and serve with marinara sauce.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 114 reviews
By BunnyinSFL
Boynton Beach, FL
on July 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Two small changes. I didn't add parmesan cheese because I forgot it (didn't need it, I don't think and I fried them in a smidgen of vegetable oil instead of butter. My husband and I both really enjoyed these and said we'd eat them again. I'm always looking for something different to do with veggies and this was great!
By thebest1
upstate N.Y.
on July 14, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Loved it.
By MarthaW
Austin, TX
on June 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Just made this for the first time. I used my salad spinner to remove the excess water from the zucchini and squash but should have squeezed with a towel too. I realized I had too much water when making my small patties so I put them on parchment paper and threw them in the freezer and fried them from frozen. Whew. It worked. And my husband made a cross between a remoulade and tarter sauce for them and it was a fabulous addition. A little greasy so next time I'm going to try the light frying and then baking method I read in an earlier review with mozzarella and sauce. That sounds fabulous too! Really pleased with the flavor. It was a nice side dish to our Father's Day filets!
Read all 114 reviews