Squash and Zucchini Cakes Recipe

Name: Squash and Zucchini Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: e3 medium zucchini, 3 medium yellow squash, 1 cup toasted bread crumbs, 1 cup shredded Parmesan, and more.

Yes, Squash and Zucchini Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Squash and Zucchini Cakes

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