1 lb. zucchini squash
2 tbsp. grated Parmesan cheese
1 tbsp. minced fresh parsley
1/16 tsp. ground black pepper
1 c. dry bread crumbs
1 c. soft bread crumbs
1 1/2 tbsp. grated onion
1/2 tsp. salt
1 egg, lightly beaten
1/2 c. vegetable oil

Grate squash (makes about 2 1/2 cups). Combine squash with soft bread crumbs, Parmesan cheese, onion, parsley, salt, black pepper, and egg. Place dry bread crumbs in a pie pan. Shape squash into patties, using about 1 tablespoon for each. Coat patties with bread crumbs. Heat oil in medium skillet. Add patties (do not crowd pan). Cook over medium heat until browned on both sides, adding more oil if needed.