Zucchini Cakes

I wanted to try something new for dinner last night and found this recipe for Zucchini Cakes (or "Crab Cakes", http://allrecipes.com/Recipe/Connies-Zucchini-Crab-Cakes/Detail.aspx).  I've never had a crab cake before, so I'm not sure how this compares, but I really liked the taste.  My fiancée thought this was tasty too - in fact, he had about 7 of the cakes (I think that I made 11 total!

So, to make this a little healthier, I pan fried the cakes using Pam, not vegetable oil.  They still came out with a crisp crust and were moist in the middle - great texture.  I also didn't use onion only because I didn't have any on hand.  The zucchini taste was really prominent, and I couldn't really taste the Old Bay - I'll probably add more next time :-)

I served these with a Tomato Basil Morningstar Farms vegetable burger and a side of aioli (http://www.bhg.com/recipe/salads/aioli/).  It was my first time making aioli and I wasn't a huge fan of this recipe.  I will opt for a different option next time!  It tasted a little too much like oil, not enough like garlic.



P.S. - these reheat well and keep the crisp outer crust.  I had them the second night with a burger and a side of butternut squash baked in rosemary, thyme, and some pecorino romano - yum, yum!