Enjoy these “mock” zucchini crab cakes alone or in a bun with lettuce and tomato.
This recipe won first prize in our 2014 All-Seasons Garden Guide Recipe Contest! Winner: Peter Scallatino, Dallastown, Pennsylvania
Shred zucchini into a colander over a bowl. Let drain for 30 to 45 minutes. Press down to remove excess water and pat dry with a paper towel.
In a bowl, combine zucchini, bread crumbs, eggs, mayonnaise, Old Bay, mustard, onions, bell peppers, and salt and 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.
In a nonstick skillet over medium-low heat, warm oil. Gently transfer cakes to the skillet using a spatula. Don’t crowd the pan. Turn cakes every minute until they are golden brown and crispy on both sides. Add more olive oil if the pan gets dry for subsequent batches. Drain on paper towels and serve hot with tartar sauce.