• Step 1

  Add zucchini noodles, eggs, panko, tomatoes, pan-searing flour, and salt to large bowl; mix well to combine. Let rest 10 min.

• Step 2

  Heat half of oil in 12-inch nonstick pan on MED-HIGH until oil faintly smokes. Divide half of zucchini mixture into 3 cakes; add to pan. Flatten with spatula; cook 3-4 min on each side until browned. Drain briefly on paper towel. Repeat process with remaining oil and zucchini mixture.

• We do not recommend omitting salt; it is necessary to soften noodles. • For appetizers, cut cakes into quarters and top with sliced salami. • Also great served with Italian Classics Basil Pesto Sauce. • Matzo meal can be used in place of panko bread crumbs.

Note: When servings & ingredients are modified, nutrition & directions may vary.