Old Bay seasoning added to these vegetable cakes makes them taste a bit like crab cakes.

These cakes are lighter and more tender when made with fresh breadcrumbs. Place a day-old baguette in a food processor and pulse until fine crumbs are formed. For a quick sauce, mix some chopped fresh herbs (such as chives and dill) and lemon juice into mayonnaise.

• 3 cups coarsely grated zucchini
• ½ teaspoon salt
• 1 cup fresh breadcrumbs (from a baguette)
• 1 egg
• 2 green onions, thinly sliced
• ¼ cup diced red bell pepper
• 1½ teaspoons Old Bay seasoning
• 1 teaspoon Dijon mustard
• 1 tablespoon mayonnaise or plain yogurt
• ⅛ teaspoon red pepper flakes
• 2 tablespoons vegetable oil, for frying
• 1 teaspoon butter

1. 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 8 patties the size of crab cakes. Chill.
2. Heat oil and butter in a skillet.
3. Add patties to skillet and cook on both sides until browned. Drain on paper towels.

4 servings