Squash & Zucchini Cakes

I was very fortunate to have been given several zucchini and yellow squash. I was trying to find ideas on how to use them when I remembered I had this recipe. I found it in a Paula Deen recipe book a couple of years ago. I don't, however, remember which book.

After grating the zucchini and squash be sure to remove as much moisture as possible. I even let them sit for an hour (covered in paper towels) and pressed again to remove as much excess moisture as I could. The directions said to use the fine side of a box grater, but I used my food processor and didn't see a problem with it. The only change I made was to add some minced garlic.

I thought these were good. To me, they had a unique flavor. My husband and my son did not care for them, but they are much pickier than I am!

Squash & Zucchini Cakes

3 medium zucchini

3 medium squash

1 C Panko, toasted

1 C Parmesan Cheese

1/3 C Vidalia Onion, minced

1 Lg egg, lightly beaten

1 1/2 tsp Italian Seasoning

1/2 tsp salt

1/4 black pepper

minced garlic (to taste- I like a lot!)

3 Tbsp butter

3 Tbsp olive oil

Grate zucchini and squash with a fine box grater ( I used my food processor). Press between papertowels to remove excess moisture. In a bowl combine zucchini, squash, Panko, Parmesan cheese, egg, Italian seasoning, salt, pepper and garlic. In a large skillet add olive oil and melt butter over medium heat. Cook 3-4 minutes per side until lightly browned.

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