Zucchini Parmesan Cakes

After grating your zucchini, be sure you squeeze out as much liquid as you can. Then blot with a paper towel; you want the zucchini dry. In a medium bowl combine zucchini, Panko, Parmesan cheese, scallions, salt and pepper. Toss until combined. Add in the egg and gently toss until combined. Shape into small cakes. Allow them to set for at least 20 minutes in the refrigerator before cooking.

Coat your frying pan with oil, heat over medium high heat and cook your cakes 2-3 minutes per side or until golden brown on each side. Serve.

Options: You can make these the size of crab cakes for a fantastic side dish, or you can make them smaller for a fun party appetizer. I have made these with dill as the prominent flavor, I have topped them with a bit of Greek yogurt, I have squeezed a bit of lemon in them and I have spiced them up a bit with red pepper. Customize them as you like.

Enjoy!