Zucchini Cakes

Like most gardeners, my zucchini is coming on pretty strong right now.  And if you've been following my post - then you've already found my Chocolate Zucchini Bread, Chocolate and Spice Zucchini Cake, Zucchini Carrot Bread, Stuffed Baked Zucchini.  Another of our favorite ways to serve zucchini is to make zucchini cakes.  They are pretty much a vegetarian version of a crab cake.  My vegetarian grandson, (and the rest of my family), just love them.  They make a great side dish.  And you can either make them on the stove top, or in the oven.

You will need:
1 or 2 zucchini, (depending on the size)
1/2 teas salt
1 cup breadcrumbs
1 egg
3 green onions
1/4 cup diced red bell pepper
1 1/2 teas Old Bay seasoning
1 teas Dijon mustard
1 Tabs mayonnaise
1/8 teas red pepper flakes
2 Tabs vegetable oil
1 teas butter

Grate the zucchini into a colander, (you want about 3 cups of grated zucchini).  Sprinkle with the salt and let stand for 30 minutes, (to pull out the excess moisture).

While the zucchini is sitting, finely slice the green onions, (if the onions are large sized, you can use 2, rather than 3).

Finely chop the red bell pepper, (you want 1/4 cup).

After the zucchini has set for about 30 minutes, squeeze out the excess moisture.  You want the zucchini to be as dry as possible.

 Once you squeeze out the moisture, you will be left with about 2 cups of zucchini.  Place the dry zucchini in a medium bowl.

To the zucchini add:
the breadcrumbs, egg, sliced green onions, diced red pepper, Old Bay seasoning, Dijon mustard, mayonnaise, and red pepper flakes.   Mix well to incorporate everything.

Note:  I use my own homemade Old Bay seasoning.  Also, you can substitute plain yogurt for the mayonnaise.

Form the zucchini mixture into patties, (crab cake size).  You will get 4 to 6 depending on the size.

Place the patties on a baking sheet, and place in the refrigerator to chill and set up, (approximately 20 minutes).  I like to line my baking sheet with parchment paper for easier clean up. - but it not required.

 In a medium skillet, over medium heat melt the butter into the oil.  Add the zucchini patties and fry until golden brown.

Turn over and fry the second side, until golden brown.  And you now have delicious zucchini cakes ready to serve.

 These make a wonderful side dish with any meat.  I like to eat them plain.  My husband like to top his with a dill herb sauce.

Hmm - just a good as any crab cake.  It's the Old Bay that gives it that wonderful seafood flavor.

If you've got extra zucchini - give these a try.

Enjoy !