Cut zucchini into thin sticks and then into smaller pieces. (If you prefer to grate, there will be more liquid released so they may not be as fluffy.) In a medium bowl, combine zucchini, ricotta, egg, the zest of the lemon, 1/2 teaspoon salt and black pepper. Gently mix in bread crumbs, being careful not to overmix. Cover and refrigerate for 20 minutes.

Meanwhile, for the salad: Chop the apple and bell pepper, and shred the carrot and cabbage. Add to a large bowl and toss with oil, honey, remaining 1/4 teaspoon salt and 2 teaspoons lemon juice.

Add enough oil to a large skillet to form a 1/4 inch layer and heat over medium. Shape zucchini batter into thick patties and gently add to hot oil in skillet; cook 3 minutes per side. Drain on paper towels to remove excess oil. Add a squeeze of lemon juice.

Serve zucchini cakes with salad.