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    You are in: Home / Southern / Squash and Zucchini Cakes (Paula Deen Recipe)
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    Squash and Zucchini Cakes (Paula Deen Recipe)

    Squash and Zucchini Cakes (Paula Deen Recipe). Photo by Karen67

    1/1 Photo of Squash and Zucchini Cakes (Paula Deen Recipe)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    mary winecoff's Note:

    I got this recipe from Paula Deen's magazine. I just picked some zucchini and yellow squash from the garden and plan to make this tonight. Looks good.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 medium zucchini
    • 3 medium yellow squash
    • 1 cup breadcrumbs, toasted
    • 1 cup parmesan cheese, shredded
    • 1/3 cup vidalia onion, minced
    • 1 large egg, beaten
    • 1 1/2 teaspoons dried Italian seasoning
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 cup butter

    Directions:

    1. 1
      Grate zucchini and squash with a fine grater.
    2. 2
      Press between paper towels to remove excess moisture.
    3. 3
      In a medium bowl, combine grated zucchini and squash and the next 7 ingredients.
    4. 4
      Shape mixture into 2 inch patties, pressing together firmly.
    5. 5
      In a large skillet, melt butter over medium heat.
    6. 6
      Cook squash and zucchini cakes 3 to 4 minutes per side, or until lightly browned.

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    Ratings & Reviews:

    • on May 29, 2009

      55

      I only had 2 zucchini and 1 squash so I reduced everything but the egg, and they came out to the perfect consistency. My husband really liked them and I will make again! Was a little labor intensive grating the veggies - but worth it!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 20, 2009

      35

      I thought these tasted great, but I had a hard time with them. They were super soft and very hard to flip over while frying, and didn't seem to firm up at all. I did use store bought breadcrumbs and cut the recipe down to 1/3, but I added extra breadcrumbs to make up for the extra liquid since I couldn't cut the egg down. I still enjoyed the flavor lots!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2008

      55

      With a slight variation of adding an extra egg, these stayed together great for me. No one could keep their hands off them. Needless to say they're all gone-loved them!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Squash and Zucchini Cakes (Paula Deen Recipe)

    Serving Size: 1 (267 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 326.1
     
    Calories from Fat 200
    61%
    Total Fat 22.2 g
    34%
    Saturated Fat 13.1 g
    65%
    Cholesterol 90.5 mg
    30%
    Sodium 720.9 mg
    30%
    Total Carbohydrate 21.2 g
    7%
    Dietary Fiber 3.1 g
    12%
    Sugars 5.1 g
    20%
    Protein 12.4 g
    24%

    The following items or measurements are not included:

    dried Italian seasoning

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