Zucchini Cakes

These are so good and such a great side dish! This is the second time I made them (the first photos didn't turn out). Last time I just made half of the recipe, but they were so good this time I made the full batch and froze six of the cakes. I'll let you know how those come out next time I cooked them. The recipe came from RELISH MAGAZINE, a monthly insert which comes in our newspaper.

ZUCCHINI CAKES (makes 6-8 cakes, depending on how large you like them)

3 cups coarsely grated zucchini

1/2 tsp salt

1 cup fresh breadcrumbs (from a baguette.....I used Panko)

1 egg

2 green onions, thinly sliced

1/4 cup diced red pepper

1 1/2 tsp Old Bay seasoning

1 tsp Dijon mustard

1 Tbsp mayo or plain yogurt

1/2 tsp red pepper flakes, or to taste

2 Tbsp vegetable oil, for frying

1 tsp butter

Place grated zucchini in a colander; sprinkle lightly with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible. Zucchini should be fairly dry, and you should have about 2 cups. Place zucchini and remaining ingredients (except oil and butter) in a bowl. Mix well. Form into 6-8 patties the size of crab cakes. Chill.

Heat oil and butter in a skillet.

Add patties to skillet and cook on both sides until browned. Drain on paper towels.