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)
- 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
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!