Is Butter a Bad Word?

Unfortunately, each time I make a recipe by the wonderful Paula Deen, I guess how much butter it will have. She doesn't know me and how I am trying, in my own way, to cut down on unhealthy foods and on fats. So, like a stop sign, I see a big Paula alarm glaring at me, behind a delicious recipe.

This time, I found a better rendition of her recipe. If you are conscious about your eating, check out Lindsay who has made lean what was buttery.

When I saw this recipe, it caught my eye, right away. It used squash, which I usually have in the house, and it could be made as plain or spicy as desired. Better, this is something my husband would like also since it is not an overdone dish. As you may know, he is in favor of relatively plain food.

You are going to get three distinctively different recipes in this post, Lindsay's, Mine and Paula's. Take your pick.

SQUASH AND ZUCCHINI CAKES Serves 6 Lindsay

Ingredients:

3 medium zucchini

3 medium yellow squash

1 cup shredded Parmesan cheese

1 cup grated Parmesan

1/3 cup minced Vidalia onion

1 large egg, lightly beaten

1 1/2 teaspoon dried Italian seasoning

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Olive Oil Spray

Directions:

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 next 7 ingredients. Shape mixture into 2 inch patties, pressing together firmly.

Heat a large skillet over medium heat and coat with olive oil cooking spray. Cook squash and zucchini cakes 3 to 4 minutes per side or until lightly browned.Repeat spray with each batch.

The following will be my recipe but I am using Lindsay's and showing the changes. Although, we do not have identical recipes, the differences, are both aimed at a lower fat recipe and the changes afforded by our particular kitchens. I have no problems with Lindsay's recipe. Actually, I like it better than mine. I will explain, in the recipe.

SQUASH AND ZUCCHINI CAKES Serves 6

Ingredients:

1 medium zucchini

1 medium yellow squash

1/2 cup cornmeal (Since we do not eat meat and dairy together, I removed the Parmesan. I would have loved to include it. I am sure it gave a lot more taste.

1/2 cup minced Vidalia onion

1 large egg, lightly beaten

1 teaspoon dried Italian seasoning

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Olive Oil Spray

Directions:

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

I used my food processor for the zucchini, summer squash and onion.

In a medium bowl, combine grated zucchini and squash and the remaining ingredients..

Shape mixture into 2 inch patties, pressing together firmly. (I used my middle sized cookie scoop to make balls that I flattened in the pan.)

Heat a large skillet over medium heat and coat with olive oil cooking spray.

Cook squash and zucchini cakes 3 to 4 minutes per side or until lightly browned.

Repeat spray with each batch

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Now, for the original recipe.

Recipe courtesy Paula Deen

Prep Time: 10 min Inactive Prep Time: -- Cook Time: 20 min Level:

6 servings

Ingredients

1 jar store-bought marinara sauce

Directions

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 next 7 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.

Place onto serving platter and serve with marinara sauce.