You are here: Home » Recipes » Zucchini Cakes Zucchini Cakes Kitchen Tested Yield 4 servings Old Bay seasoning added to these vegetable cakes makes them taste a bit like crab cakes. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail These cakes are lighter and more tender when made with fresh breadcrumbs. Place a day-old baguette in a food processor and pulse until fine crumbs are formed. For a quick sauce, mix some chopped fresh herbs (such as chives and dill) and lemon juice into mayonnaise. Ingredients 3 cups coarsely grated zucchini1/2 teaspoon salt1 cup fresh breadcrumbs (from a baguette)1 egg2 green onions, thinly sliced1/4 cup diced red bell pepper1 1/2 teaspoons Old Bay seasoning1 teaspoon Dijon mustard1 tablespoon mayonnaise or plain yogurt1/8 teaspoon red pepper flakes2 tablespoons vegetable oil, for frying1 teaspoon butter Instructions Place grated zucchini in a colander; sprinkle lightly with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible. Zucchini should be fairly dry, and you should have about 2 cups. Place zucchini and remaining ingredients (except oil and butter) in a bowl. Mix well. Form into 8 patties the size of crab cakes. Chill. Heat oil and butter in a skillet. Add patties to skillet and cook on both sides until browned. Drain on paper towels. Recipe by Nancy Vienneau.