I love zucchini. I would say that of all the vegetables, zucchini is in my top five.
Last summer, I made my version of Greek zucchini cakes called kolokythokeftédes. However, they had a lot of added herbs like mint and oregano that made them taste less like zucchini and more like an herb cake. Besides, I am not a huge fan of mint in savory foods (cocktails, on the other hand, are a different story altogether). So I made simple zucchini cakes that are about as zucchini-y as a cake can get without eating a zucchini plain.
Coarsely grate zucchini so that you have about 2 c. grated zucchini (it all depends, of course, on how big the zucchini are). Sprinkle the zucchini with a little bit of salt, and let sit at room temperature for about a half hour to leach out moisture. Squeeze the zucchini of all the water.
Very thinly slice half an onion and add to the zucchini along with a handful of fresh breadcrumbs, pepper to taste (no need for salt, since the zucchini was already soaking in it for a half hour!), and one egg. Mix together, adding more breadcrumbs if the mixture is too runny. Shape cakes about 4 inches across and fry both sides in olive oil over medium heat until lightly golden brown. It'll take 2 minutes per side. Drain on paper towels. I served them with a lemon and garlic yogurt sauce.
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