Zucchini Cakes, 2 each serving

1.5 cup coarslely grated zucchini
1/4 tsp lite salt
1/2 cup Progresso Plain Bread Crumbs
1 small egg
1 green onion, sliced thinly
1/4 diced bell pepper
2/3 tsp Old Bay Seasoning
1/2 tsp Dijon Mustard
1/2 tbsp Kraft Light Miracle Whip
dash of red pepper flakes
1 tbsp olive oil
1 pat of unsalted 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 1 cup. Place Zucchini and remaiing ingredients (except oil and butter) in a bowl. Mix well. Form into 4 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
OR
Brush with oil and butter and bake at 450F until lightly browned.

Serving Size: Makes 4 cake patties

Number of Servings: 4

Recipe submitted by SparkPeople user TRITENOUR.