Take Heart!
From Christian Vegetarian Association (CVA)

Zucchini Cakes to Fool Crabcake-Lovers

To unknowing omnis, these taste just like crabcakes. Great way to use up an abundance of garden zucchini! 

Makes: 8 patties, Preparation time: 20 min, Cooking time: 15 min


3 cups zucchini (about 1 medium), grated

1/2 teaspoon salt

1 cup plain breadcrumbs

1 egg replacer (I used Ener-G)

2 green onions, chopped

1/4 cup red bell pepper, diced

1 1/2 teaspoons Old Bay seasoning

1 tablespoon vegan mayonnaise or yogurt

1/8 teaspoon red pepper flakes

3 tablespoons vegetable oil, for frying


  • Place grated zucchini in a colander with salt, and let stand 30 minutes. I found a salad shooter to be very helpful with grating.
  • Gently press with paper towels to absorb as much moisture as you can. It should be fairly dry and should measure about 2 cups now.
  •  Place remaining ingredients (except oil) with zucchini in a bowl, and mix well.
  • Form into 8 patties, and chill for about 15 minutes or so.
  •  Heat oil in a nonstick skillet on medium heat.
  • Add patties to hot skillet and cook on both sides until browned
  •  Drain excess grease on paper towels.  

Read more at Vegan Recipes