Easy Zucchini Cakes

Very tasty way to use up those extra zucchini. Don't skip the fresh parsley, it really adds to the flavor. They taste just like crab cakes.

Ingredients

• 2 cups shredded zucchini, squeezed dry
• 1 ¼ cups seasoned bread crumbs, divided
• 1 small onion, chopped
• 2 large eggs, beaten
• 1 tablespoon butter, melted
• 1 tablespoon chopped fresh parsley
• 2 teaspoons seafood seasoning (such as Old Bay®)
• 2 tablespoons vegetable oil, or as needed

Steps

1. Combine zucchini, 1 cup bread crumbs, onion, eggs, butter, parsley, and seafood seasoning in a bowl; mix until well combined.
2. Form mixture into 4 round cakes. Pat remaining bread crumbs onto both sides of the cakes and transfer to a sheet of waxed paper. Refrigerate for 30 minutes.
3. Heat oil in a large skillet over medium heat. Fry chilled zucchini cakes until browned, 7 to 8 minutes per side. Drain on paper towels before serving.