Squash and Zucchini Cakes

• e3 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
• 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

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 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.
7. Place onto serving platter and serve with marinara sauce.

zucchini, yellow squash, bread crumbs, parmesan, vidalia onion, egg, italian seasoning, salt, ground black pepper, butter, marinara sauce

Taken from www.foodnetwork.com/recipes/paula-deen/squash-and-zucchini-cakes-recipe.html (may not work)