eat your veggies: cheesy squash patties

{Any of you have a catchier, more appetizing name for this recipe?  Let me know...haha!}

It seems to me that every year, the recommended daily amount of servings for fruit and vegetables increases.  Fruit usually isn't a problem for me; veggies get trickier.  I like most of them, but my husband hates most of them, and our son falls somewhere in between.  I usually get lazy about eating enough veggies since at times I'm the only one eating them, but I've resolved to do better.  Wanna join me?  Keep checking back for more "eat your veggies" recipes and ideas!

Here's a recipe I kind of made up.  I was watching the Food Network a year or so ago and noticed Paula Deen making some yummy patties out of squash and zucchini.  I tried the recipe, but had a few issues.  One, she didn't use enough cheese (I know, go figure.  She usually puts a pound of butter in everything but for once opts to go healthy).  Two, she was kind of unclear about how thick to make them.  Mine turned out kind of mushy in the middle.  Yuck.  And three, the recipe was intended for more than just one veggie-eating person, so there was a lot leftover (and they were even mushier warmed over.  Double yuck).

So I adapted the recipe to make it work for me.  This recipe uses just one or two pieces of yellow squash (depending on size), but you could also substitute zucchini or do a mixture if you prefer.

Cheesy Squash Patties (really, the name is killing me!  Trust me, they taste better than they sound!)
(adapted from Paula Deen)

The Ingredients.
2 small-to-medium-sized squash
1/2 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1/2 cup shredded cheddar cheese
1 egg, lightly beaten
Dash of salt
Dash of pepper

The Method.

• Heat a large skillet over medium-high heat.  Either spray with nonstick spray, or use about a tablespoon of olive oil, whatever you prefer.
• Wash and dry the squash, cut the tips off, and then shred with a grater.

• Gather up the shredded squash in a clean kitchen towel and wring to get all the excess liquid out.  I find the cotton towels work better than paper towels for this job.

•  Place squash shreds in a medium-sized bowl.  Add the rest of the ingredients and mix with clean hands until combined.  Add more breadcrumbs or cheese as needed.

•  Form into small patties, about two inches in diameter, and about a half-inch thick.  Working in batches, lightly pan-fry patties in the skillet, about 3-4 minutes per side.

• They should be browned on either side when they're done (it also helps to lightly press on them with a spatula once you've flipped them; make sure you do this after they've been flipped though since the raw sides will stick to the spatula).  Transfer to a paper-towel-lined plate to cool slightly, and continue with the rest of the patties.

 And there you go!  A quick, yummy way to eat your veggies.  Yes, in this case, the veggies are surrounded by cheese.  But the ratio of squash to cheese is actually quite decent if you think about it.  And I used the nonstick spray for mine instead of the oil, so that cut down on the calories and fat as well.  I've never tried these with reduced-fat cheese, so that might work too (I just don't eat reduced-fat cheese.  I think it's gross.  I'd rather just eat the real stuff in moderation.  :o) ).

This recipe makes about 10 patties, so make sure you share them.  Heating up the leftovers in the microwave equals mushy, not-as-yummy-as-before mounds of squash, so these are definitely best right after you make them. 

What do you think?  I think you should try them.  Then you could say you ate a vegetable today.  :o)