| | Directions | | In a colander, put grated squash and sprinkle with 2 tsp. salt. Let drain for 1 hour, rinse with cold water and let dry. Put squash in large bowl and add breadcrumbs, parmesan cheese, and finely minced herbs. Mix thoroughly and season with salt and pepper. Add the eggs and mix well. Form into 1 1/2 inch balls and flatten slightly. Fry in small amount of olive oil until golden. These can be frozen individually and taken out as needed. Cook in lightly greased frying pan or barbecue on low until thawed and browned on the outside. If you make smaller balls, patties can be used as appetizers. |
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| Ingredients | | - |  | 4 cups zucchini and summer squash, coarsely grated |
| - | | 2 teaspoons salt |
| - | | 3/4 cup panko or regular breadcrumbs |
| - | | 3/4 cup grated Parmesan cheese |
| - | | 3/4 cup finely minced herbs (dill, mint, oregano, basil, tarragon, etc.) |
| - | | 2 eggs slightly beaten |
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