Shred the zucchini into a colander over a bowl. Let it drain for 30 to 45 minutes. Press down to remove excess water and pat dry with a paper towel.
In a medium bowl, combine the zucchini, bread crumbs, eggs, mayonnaise, Old Bay, mustard, onion, green pepper, and salt and black pepper.
Using an ice cream scoop, place a portion of the mixture in your hand and form into a ball. Repeat with the rest of the mixture. Press down lightly on the balls to form cakes.
Pour the olive oil into a nonstick skillet over medium-low heat. Gently transfer the cakes to the skillet using a spatula. Turn every minute until they are golden brown and crispy. Add more olive oil if the pan gets dry.
Serve hot with tartar sauce.