Squash and Zucchini Cakes (Paula Deen Recipe)

Squash and zucchini cakes are a delicious way to use up an abundance of summer squash and zucchini from your garden.

This is vegetarian and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Squash and Zucchini Cakes (Paula Deen Recipe)

Cooking Method: Frying Cuisine: American, Southern Courses: Appetizer, Lunch Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Total Time 35 mins

Servings: 4 Calories: 600

Best Season: Summer

Ingredients

Servings

• 2 cup Yellow squash
• 2 cup Zucchini
• 1 small Onion
• 1 large Egg
• ¹⁄₂ cup Cornmeal
• ¹⁄₄ cup All-purpose flour
• ¹⁄₄ cup Parmesan cheese
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper
• ¹⁄₄ cup Vegetable oil

Instructions

1. Grate the yellow squash, zucchini, and onion.
2. Squeeze out excess moisture from the grated vegetables.
3. In a large bowl, combine the grated vegetables, egg, cornmeal, flour, Parmesan cheese, salt, and black pepper.
4. Heat vegetable oil in a skillet over medium heat.
5. Scoop the vegetable mixture onto the skillet, forming small patties.
6. Cook the patties for 3-4 minutes on each side, until golden brown.
7. Remove from the skillet and drain on paper towels.
8. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 15g5%

Sugars 5g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.