Following other reviews: I lightly salted the shredded unpeeled zucchini with kosher salt and let drain, then I squeezed the excess moisture, which was a lot. Two cups of shredded zucchini turned into 1 cup when all the water was squeezed out. Since I had so little zucchini, the Old Bay Seasoning was very strong. Next time, I'll leave it out. I did add black pepper and cayenne pepper. I used Panko Japanese breadcrumbs and put about 1/3 cup in the mixture, along with 1/8 cup flour. After making the patties, I patted additional breadcrumbs onto each pattie before cooking. I baked them on a baking sheet in a 400 degree oven for 25 minutes, turning over once halfway through. Then I finished them off under the broiler, less than two minutes on each side. Next time, if I use Panko, I'll add Italian seasoning, dried oregano, dried parsley or something along those lines. I may try them with Italian style breadcrumbs, which I think would be good too. I dredged a couple of mine in flour before adding the Panko, and I would not do that in the future. The flour didn't cook off in the baking process, though it probably would in the frying process. Because I called them crab-style cakes, my husband was expecting crab and now I have to make crab cakes. :) We both agreed they were very good and could see ways of improving them. Mine were a little dry without Marinara Sauce, probably because I cooked them too long. NOTE: 1 large zucchini makes about 2 1/4 cups of shredded zucch
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Following other reviews: I lightly salted the shredded unpeeled zucchini with kosher salt and...