Place shredded zucchini in a strainer and press with a fork or the back of a spoon to drain as much water as possible.
Mix the zucchini with the eggs, breadcrumbs, mayo, seasoning, salt and pepper in a bowl.
Lay a piece of wax paper out on your work surface. Place the mold on the wax paper and spoon the mix into the mold (around ½ inch thick). Remove the mold to release the cake and repeat until all of the mixture has been used.
Use a spatula to release the zucchini cake from the wax paper. Transfer to the frying pan. (Add the cakes to the frying pan away from you to avoid getting splashed with hot oil.)
Cook for about 3 minutes or until golden on the bottom. Carefully flip them over. Fry for around 2 to 3 more minutes or until golden and cooked through.
Remove them to a baking grid with paper towel underneath it.
Serve with fresh parsley and tartar sauce.
Notes
You can experiment by adding different vegetables, like corn or tomatoes.
They can be served with lemon wedges on the side.
If you’re serving alcohol, try finding a wine or an artisanal beer that pairs with traditional crab cakes like champagne or pilsners.
If you have leftovers, these zucchini cakes even work great as a veggie burger! The patty stays in tact really well and they have a meaty texture to them. Just reheat them in the oven at 350ºF for about 10 minutes, until heated through.