Tuesday, July 6, 2010

Tan & Relaxed

I hope everyone had a great 4th. I’m feeling tan and relaxed. Spent most of my time by the pool, reading, relaxing and working on my tan.

Also, spent LOTS of time eating!

Here is a great recipe to use up that squash and zucchini that is undoubtedly starting to quadruple!

Squash and Zucchini Cakes

(photo from Food Network)

Ingredients

  • 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 (I used 2 eggs)
  • 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 (I mean press the dickins’ out of  it…this is the key to success)

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.

The recipe is from Paula Deen…….another keeper!

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