Zucchini Cakes

Do you have any zucchini left? If you do, you should really try these. They are so good! They were made as a vegetarian alternative to crab cakes. You can either fry or bake these. I opted for baking because me and frying aren't the best of friends. And it takes way longer.
The original recipe recommends using fresh bread crumbs from a baguette (blended up into crumbs). I didn't have a baguette on hand so I used regular breadcrumbs from a container.
I also mixed up a little variation of tartar sauce - mayonnaise, dill pickle relish, garlic powder, dill, and lemon juice. Just start with a little and add things a little at a time until it tastes good to you. Or make up your own sauce.

Zucchini Cakes
3 c. coarsely grated zucchini
1/2 tsp. salt
1 c. breadcrumbs
1 egg
2 green onions, thinly sliced
1/4 c. finely diced bell pepper (using orange or red adds a nice color - like fake crab!)
1 1/2 tsp. Old Bay seasoning
1 T. mayonnaise or plain yogurt
1 tsp. Dijon or spicy brown mustard
small dash of cayenne pepper, or more to taste
2 T. oil
1 tsp. butter

Place grated zucchini in a colander; sprinkle 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 end up with about 2 cups. Place zucchini and remaining ingredients (except oil and butter) in a bowl. Mix well.

To prepare for frying: Form into 8 patties the size of crab cakes. Chill. Heat oil and butter in skillet. Add patties to skillet and cook on both sides until browned. Drain on paper towels.

To prepare for baking: Form the mixture into small (1-inch) patties and put on a greased baking sheet. (I think it was easier to form them on the sheet rather than in my hand). Chill. Melt butter and mix it with the oil. Brush the tops of the patties and bake at 450 until lightly browned.
(I accidentally baked them at 400 for around 15 minutes, so it should take less time than that.)

Serve with your sauce.

Adapted slightly from Relish Magazine