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1
Grate the zucchini, toss with salt (1-2 shakes) and let sit in a colander while you prep the other ingredients.
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2
Grate the onions. Let the onion juice drain away.
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3
Process the garlic and walnuts until very finely chopped.
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4
Press as much liquid from the onions and zucchini as possible, then combine with the garlic, walnuts, herbs, and cheese in a medium-sized bowl.
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5
IF BAKING: preheat oven to 350u00b0F Lightly oil a baking sheet.
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6
Shape zucchini mixture into smallish balls (about two tbsp each, or about 2 inches across when slightly flattened) and roll in bread crumbs and flatten slightly. If baking, you can arrange them on the baking sheet; if frying, arrange them on a plate but be sure to leave space between the cakes so they don't stick together.
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7
To fry: heat oil in a frying pan over medium-high heat. When a drop of water sizzles, add the cakes and fry over medium heat until the outside is crispy and brown (about 5-7 minutes per side). Be gentle in flipping the cakes.
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8
To bake: space on lightly oiled pan, and bake at 350u00b0F for about 35 minutes, flipping about halfway through the baking. (This method won't get them as crispy around the edges, but if you're already baking something and/or you want a lower-fat option, the result is just as tasty.) Again, be gentle in flipping the cakes.
