Zucchini Cakes

Earlier this week, I saw a recipe online for "crab" cakes made from zucchini rather than . . . y'know, crab. The recipe was vegetarian, but not vegan -- and I was lacking a couple of the key ingredients (like Old Bay seasoning). So I winged it a bit.

The results were delicious. Looking at the picture now, I am making myself hungry again. I can see why the recipe called them crab cakes, even though the taste isn't the same; the texture is very crab cake-like. I had already shredded the zucchini and summer squash the same night I made the Chocolate Summer Squash Bread, so there was hardly any prep work involved; the cakes made a fast and tasty meal before I went off to teach class.

After class, we picked up some Old Bay seasoning at the store; I'm going to definitely make these again once we get another batch of squash (which will undoubtedly be this week). I will try them with the Old Bay and then post a definitive recipe here. For now, the picture is all I have to offer.

(Update: finished recipe for vegan crab cakes now available!)