Zucchini Cakes

Wow-these are seriously yummy!!  You think you are eating crab cakes but you’re not! I made enough for 3 different batches. I will freeze 2 of the batches and form into patties when I decide to thaw and eat. I dipped them into some plain Greek yogurt too which was delicious! Let’s break it down with pictures as far as what you will need and what to do, enjoy!! A

In a food processer place roughly chopped and peeled zucchini and onion until finely shredded.

1 med Spanish Shredded onion and 1 large or 2 to 4 small Zucchini-straining with tbsp. salt for 30 min
1 med Spanish onion shredded and 1 very large or 3 to 4 small zucchini shredded-straining with tbsp. salt for 30 min.
Pick what seasonings you want. I will break these into 3 different versions. 1. old bay and cayenne pepper 2. garlic powder and pepper 3. oregano and paprika
Pick what seasonings you want to use. I will break this batch into 3 different versions. 1. old bay and cayenne pepper 2. garlic powder and blk pepper 3. oregano and paprika.
Take the zucchini and onion mixture and scoop out 1 1/2 c each into 3 separate bowls. Add one beaten egg, seasoning and 1/2 c Panko breadcrumbs to each batch.
Take the zucchini and onion mixture and scoop out 1 1/2 c each into 3 separate bowls. Add one beaten egg, seasoning and 1/2 c Panko breadcrumbs to each batch.
Mix each batch with a spoon and form into patties. Brown in skillet for 2 to 3 min on each side on med heat using canola oil spray.
Mix each batch with a spoon and form into patties. Brown in skillet for 2 to 3 min on each side on med heat using canola oil spray.
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