Name: Easy Zucchini Cakes
Ingredients: 2 cups shredded zucchini, squeezed dry; 1.25 cups seasoned bread crumbs, divided; 1 small onion, chopped; 2 large eggs, beaten; 1 tablespoon butter, melted; 1 tablespoon chopped fresh parsley; 2 teaspoons seafood seasoning (such as Old Bay®); 2 tablespoons vegetable oil, or as needed

Ingredients

2 cups shredded zucchini, squeezed dry
1.25 cups seasoned bread crumbs, divided
1 small onion, chopped
2 large eggs, beaten
1 tablespoon butter, melted
1 tablespoon chopped fresh parsley
2 teaspoons seafood seasoning (such as Old Bay®)
2 tablespoons vegetable oil, or as needed

Steps

Combine zucchini, 1 cup bread crumbs, onion, beaten eggs, melted butter, parsley, and seafood seasoning in a large bowl; form into 4 round cakes.
Pat remaining ¼ cup bread crumbs onto both sides of cakes; transfer to a waxed paper-lined baking sheet. Chill in the refrigerator for 30 minutes.
Heat oil in a large skillet over medium heat. Add zucchini cakes; cook until browned, 7 to 8 minutes per side. Drain on a paper towel-lined plate before serving.