Zucchini Squash Cakes

I helped my friend make zucchini cakes for her 1 year old a few days ago and I thought what a great idea.  I decided to make my own adaptation and included yellow squash too.  These zucchini squash cakes were so good!  They would be great as an appetizer, a side dish or as a vegetarian meal.  I made them for dinner tonight and served them over my mashed red potatoes.  These zucchini squash cakes are just simple, delicious and healthy.  Enjoy!

Zucchini Squash Cakes

Printable Recipe

Ingredients

1 zucchini

1 yellow squash

½ cup panko (Japanese breadcrumbs)

¼ cup parmesan cheese, grated

1 egg

1 teaspoon Italian seasoning

1 teaspoon garlic, granulated (or powder)

½ teaspoon Mrs. Dash seasoning (optional)

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 to 2 tablespoons olive oil

Directions

Grate zucchini and yellow squash.  Squeeze between paper towels to remove excess moisture.

In a bowl, combine grated zucchini and squash, panko, parmesan, egg, Italian seasoning, Mrs. Dash seasoning, salt and black pepper. (I used a fork to combine everything.)  Shape zucchini squash mixture into 2 inch sized patties.

In a nonstick pan, over medium heat, add in 1 tablespoon olive oil.  

Cook zucchini squash cakes for 4 to 5 minutes per side or until lightly browned.  Add more olive oil if needed.  

Makes about 8 zucchini squash cakes.

Zucchini squash cakes served over red mashed potatoes...mmmm!

Crunchy Asparagus

I was watching the show Guy's Big Bite earlier this week and he made "Crunch Crazy Asparagus Spears" and I knew I had to make it ASAP.   Here is Guy Fieri's original recipe posted on the Food Network.  How can you resist a crunchy asparagus?  I changed his recipe slightly and it came out wonderful.  I also baked them in my convection toaster oven since I only made half a pound of asparagus.  You can easily double the recipe by adding another egg and another cup of panko crumbs.  The asparagus came out crunchy and it was hard to not eat them all at once!  I will have to try making other vegetables this way.   Also, this could make a great appetizer if not a side dish.  Enjoy!

Crunchy Asparagus
Printable Recipe

Ingredients

½  pound asparagus, ends trimmed

1 egg, beaten

1 tablespoon mayonnaise

1 teaspoon dijon mustard

¼ teaspoon salt

¼ teaspoon ground black pepper

1 cup panko breadcrumbs

½ cup parmesan cheese, grated

1 teaspoon Italian seasoning

1 teaspoon paprika

1 teaspoon garlic powder

1 tablespoon olive oil

Directions

Preheat oven to 425 degrees F.

In a bowl (large enough to fit an asparagus spear), whisk together egg, mayonnaise, mustard, salt and pepper.

In a separate dish (I used an 8x8 baking dish), mix together the panko breadcrumbs, parmesan cheese, Italian seasoning, paprika, and garlic powder.

Dip each asparagus spear in the egg wash.

 

Next, coat each spear in the seasoned panko breadcrumbs.

 

Place the spears on a wire rake over a baking sheet. 

 

Lightly drizzle olive oil over the spears so they will get crispy.

 

Bake for 15 to 17 minutes until golden brown and crispy. 

 
Serve immediately.

Note: I did have some leftovers the next day and reheated by toasting them in the toaster oven.  Guess what, they are still crunchy!