These are a vegetarian dream come true! It is remarkable how much these taste like crab cakes, particularly if patties are small and thin. Recipe is adapted from John Shields, chef/owner of Gertrude's, Baltimore, Md. and appears in the cookbook, "Cooking Fresh From the Mid-Atlantic", edited by Fran McManus & Wendy Rickard. Allow 30 minutes for the zucchini to drain.