Zucchini Crab Cakes Recipe

Ingredients

• 1/2 a zucchini
• 1 (14-ounce) can hearts of palm
• 1 (15-ounce) can garbanzo beans, drained
• ¼ cup onion, diced
• ¼ cup celery, diced
• ¼ cup Vegenaise
• 1 cup panko breadcrumbs
• 2 teaspoons Dijon mustard
• 1 teaspoon Atlantic dulse granules
• 4 tablespoons nutritional yeast
• ¼ cup Italian parsley, chopped
• Zest from 1 lemon
• 2 tablespoons Old Bay seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 to 3 tablespoons avocado oil, divided

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