You will need:
Lightly grease a jelly-roll pan and set aside. In a large bowl, combine the yellow squash, zucchini, eggs, onions, butter, sugar, salt and pepper. Stir in the stuffing mix and mix well. Drop by heaping tablespoons into the panko and roll into balls. Place on the jelly-roll pan and freeze 30 minutes.
Preheat the oven to 350 degrees. Bake frozen squash balls 30 minutes and serve warm.
Yield: 8 servings
Pair with Vidal Blanc from Red Barn Winery
Note: Excess squash balls can be stored in the freezer up to 6 months.
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