Place three cups of zucchini in a colander    sprinkle with a small amount of salt and let stand for 30 minutes    Press with paper towels to remove as much liquid as possible     Once the zucchini is fairly dry you should have about 2 cups    Place a day old baguette in a food processor and pulse until fine crumbs are formed    Place zucchini and fresh breadcrumbs in a bowl and add 1 egg, 2 green onions thinly sliced, 1/4 cup diced red bell pepper, 1 1/2 tsp Old Bay seasoning, 1 tsp Dijion mustard, 1 Tbsn mayonnaise or plain yogurt, 1 tsp Worcestershire sauce, 1/8 tsp red pepper flakes and mix well together    Form into eight patties the size of crab cakes and chill    Heat 2 Tspn vegetable oil and 1 tsp  butter in a skillet    Add patties to skillet and cook on both sides until brown    Drain on paper towels You can also bake the zucchini cakes by placing the 1 inch patties on a baking sheet Brush with oil and butter and bake at 450F until lightly browned    For a quick topping sauce, mix some chopped fresh herbs and lemon juice into mayonnaise    About 140 calories per serving with only 9 grams of fat