2 cups shredded zucchini, squeezed dry
1 ¼ cups seasoned bread crumbs, divided
1 small onion, chopped
2 large eggs, beaten
1 tablespoon butter, melted
2 tablespoons chopped fresh parsley
2 teaspoons Old Bay seafood seasoning
Vegetable oil for frying the zucchini cakes – about 3 – 4 tablespoons

Tzatziki Sauce

2 cups thick Greek yogurt
3 cloves garlic, coarsely chopped
4 Tablespoons chopped fresh dill
1 tablespoon freshly squeezed lemon juice (or to taste)
Drizzle of Greek Olive Oil
Salt and freshly ground pepper

Combine zucchini, 1 cup bread crumbs, onion, eggs, butter, parsley, and seafood seasoning in a bowl; mix until well combined.

Form mixture into 6 round cakes and transfer to a parchment lined quarter sheet pan. Refrigerate for a minimum of 30 – 45 minutes. I often put my formed cakes in the freezer to give them a good chill before proceeding with the recipe – chill until very firm but not frozen!

Remove from refrigerator and pat remaining bread crumbs onto both sides of the cakes.

Heat oil in a large non-stick skillet over medium heat. Fry chilled zucchini cakes until browned, 7 to 8 minutes per side. Drain on paper towels before serving and serve with Tzatziki Sauce.

Tzatziki Sauce

Combine all ingredients in a bowl and mix until well combined. Season, to taste, with salt and pepper. Transfer to a small serving bowl.