Easy Zucchini Cakes

• servings: 4-5 servings
• active time: 25 minutes
• total time: 1 hour 10 minutes

Ingredients

2 cups shredded zucchini, squeezed dry

1 ¼ cups seasoned bread crumbs, divided

1 small onion or leek, chopped

2 large eggs, beaten

1 tablespoon olive oil

1 -2 tablespoons chopped fresh parsley

2 teaspoons seafood seasoning (such as Old Bay®)

2 tablespoons vegetable oil, or as needed

Directions

Combine zucchini, 1 cup bread crumbs, onion, eggs, butter, parsley, and seafood seasoning in a bowl; mix until well combined.

Form mixture into 6-7 round cakes. Pat remaining bread crumbs onto both sides of the cakes and transfer to a plate. Refrigerate for 20-30 minutes.

Heat oil in a large skillet over medium heat. Fry chilled zucchini cakes until browned, 5-6 minutes per side. Drain on paper towels before serving.