Zucchini Ricotta Cakes

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.