Instructions: Squeeze liquid out of shredded zucchini using hands or by pressing against a sieve using a spoon. Combine zucchini, eggs, 1 cup bread crumbs, margarine, Old Bay seasoning, parsley and onion. Mix well.

Form cakes using 2 to 3 tablespoonfuls of mixture. (Mixture will be quite loose.) Carefully roll cakes in additional bread crumbs. Chill cakes in refrigerator for 30 minutes.

Fry chilled cakes in oiled pan over medium heat until nicely browned. Drain on paper towels. Serve with lemon wedges and tartar sauce, if desired.

The cakes can be partially cooked and frozen.

Note: The salt in the seasoned bread crumbs makes extra salt unnecessary. You can substitute fresh bread crumbs, but be sure to toast them first to help eliminate the added moisture. You may also want to add some herbs and spices to replace the lost seasonings.

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