Our guests have found these great squash cakes to be a delicious side to the breakfast entree. They are quick and easy to make. A great vegetable dish at the supper table as well, and wonderful way to cook all those squash and zucchini from your garden or those the friendly neighbor wants to unload.
2 c. shredded summer squash, or zucchini
½ c. mozzarella cheese, shredded
½ c. parmesan cheese, grated
½ c. flour
2 lg. eggs, beaten
2 T. fresh parsley, chopped
Chopped onion, or fresh chives to taste
Salt and pepper
Mix all ingredients together in a large bowl. Form into 6-8 patties.
Pour 2 Tbs. olive oil in large frying pan, heat over medium high heat. Gently drop each patty into oil and brown, approx. 2-3 minutes, flip and repeat.
Patties can also be browned on a griddle, sprayed with cooking spray.
I’ve found that as summer progresses and the squash grow larger, we prefer to peel and remove the seeds for a better texture. I’ve also used Weber Veggie Grill Seasoning in place of the onion. Some people prefer to use minced onion. As you can see there are some variations, so create for your tastes, and enjoy!