Squash and Zucchini Cakes (Paula Deen Recipe)

Total Time
20mins
Prep
10 mins
Cook
10 mins

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

Nutrition
  • 3 medium zucchini
  • 3 medium yellow squash
  • 1 cup breadcrumbs, toasted
  • 1 cup parmesan cheese, shredded
  • 13 cup vidalia onion, minced
  • 1 large egg, beaten
  • 1 12 teaspoons dried Italian seasoning
  • 12 teaspoon salt
  • 14 teaspoon black pepper
  • 12 cup butter

Directions

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

5 5

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!

3 5

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!

5 5

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!