Squash and Zucchini Cakes

Ingredients

• 1 cup bread crumbs toasted
• 0.5 cup butter (1 stick)
• 1 large eggs lightly beaten
• 0.3 teaspoon ground pepper black
• 1.5 teaspoons penzey's southwest seasoning dried italian
• 1 jar tomatoes store-bought
• 1 cup parmesan shredded
• 0.5 teaspoon salt 
• 0.3 cup vidalia onion minced
• 3 medium baby squash yellow
• 3  e zucchini 

Equipment

• bowl
• frying pan
• paper towels
• grater

Directions

1. Grate zucchini and squash with a fine grater. Press between paper towels to remove excess moisture.
2. In a medium bowl, combine grated zucchini and squash and next 7 ingredients. Shape mixture into 2-inch patties, pressing together firmly.
3. In a large skillet, melt butter over medium heat. Cook squash and zucchini cakes 3 to 4 minutes per side or until lightly browned.
4. Place onto serving platter and serve with marinara sauce.