Preheat oven to 400°F and spray a baking sheet with vegetable spray.
Combine bread crumbs and parmesan cheese.
Mix beaten egg and water together (egg wash).
Dip frozen pork patty in egg wash then coat with bread crumb/cheese mixture. Dip in egg wash a second time and then back in to bread crumb mixture so you get a good coating on each patty. Lay breaded pork patty on baking sheet. Repeat with remaining pork patties.
Spray the tops of the breaded pork patties with cooking spray to help brown them.
Place pork patties in preheated oven for 15 minutes.
When 15 minutes are up, remove the pork patties from the oven. Top each cooked patty with 1/4 of the marinara sauce and 1/4 of the grated mozzarella cheese and return to the oven for 5 minutes until cheese has melted. (Internal temperature should be 145°F or higher).
While pork patties are cooking, slice the butternut squash and zucchini in to ribbons. Use a vegetable peeler to peel in to thin strips then use a knife to cut in to ribbon width pieces.
In a skillet, add the oil and cook onion and garlic for a few minutes until onion has softened. Add the butternut squash and zucchini ribbons and cook for 5 minutes until cooked. Season with salt and pepper.
Plate the cooked vegetable ribbons and top with the pork patties.
For Versatile Pork Patty Recipe, go to: https://www.johnstons.ca/recipe/versatile-pork-patty/