1 c bread crumbs (whole wheat, gluten free, whatever you prefer)
1 egg (see note for vegan)
1½ tsp Chesapeake bay style seasoning (like Old Bay or other seafood seasoning)
½ tsp Italian seasoning
Pepper, to taste
1 small onion, minced
2 medium stalks celery, diced
1 bell pepper, diced (optional)
2 tbsp butter, melted (or vegan butter)
Instructions
Preheat your oven to 400 degrees F. Spray a baking sheet generously with nonstick spray.
Shred the zucchini into a strainer/colander (or transfer to one). Salt generously and mix. This will draw the salt out -- if you skip this step,your cakes will be soggy. Let rest for 10 minutes and then press out all the water (I also use paper towel to ensure I get all of the water out). Most of the salt will come off with the water.
Mix the remaining ingredients together in a bowl. Form into 10 patties and place on the baking sheet.
Bake for 13 minutes. Carefully flip and bake an additional 13 minutes.
Serve topped with remouladeor your favorite sauce.
Notes
For a vegan version, use 2 tbsp flax meal or 2 tbsp chia seeds mixed with 6 tbsp water. They don't stick together quite as nicely with a flax or chia egg, so doubling up will help.