Summer Squash Cakes

A great cross between Hash browns and pancakes this makes a great breakfast or snack. I like to dip mine in a spicy mayo. But ketchup is pretty good too.

3 zucchini or patty pan, mixed colors, shredded with a box grater or the grater plate on a food processor

1 cup toasted bread crumbs

1 cup shredded parmesan

1/3 cup minced scallion

1 large egg, lightly beaten

2 Tbsp of parsley minced

1/2 tsp salt

1/4 tsp ground black pepper

1 stick butter

Grate zucchini and squash with a fine grater. Press between paper towels to remove excess moisture.

In a medium bowl, combine grated zucchini and squash and the rest of the ingredients. Shape mixture into 2-inch patties, pressing together firmly.

In a large skillet, melt butter over medium heat. Cook squash and zucchini cakes 3 to 4 minutes per side or until lightly browned.