These cakes aren’t for dessert.
You’ve probably heard of these zucchini “crab” cakes before, they are the non-fishy version of crab/salmon/tuna cakes. I’ve been seeing recipes for them for years, but as a fish cakes lover, i never really think about them. Until now. They are basically Shredded fresh zucchini, mixed with a breadcrumbs, lemon and Old Bay seasoning, pan fried in olive oil until they are golden brown. They were easy to whip up, and extra extra tasty!
