Grate zucchini either on a box grater (using the largest holes) or with the grating blade of a food processor.

Place grated zucchini in a clean kitchen towel, squeeze out all excess moisture, and discard liquid.

Place drained zucchini in a large mixing bowl.

Add scallions, garlic, herbs, salt, black pepper, red pepper flakes, and mix to combine.

Add eggs, panko bread crumbs, and parmesan cheese.

Mix until well combined.

Preheat a 10” nonstick sauté pan over medium heat with 2T of vegetable oil.

Working in batches, portion 1/3 C of zucchini mixture into a patty and add to heated sauté pan.

Cook until first side is nicely browned, approximately 7-8 minutes.

Flip and continue cooking until second is browned.

It should take an additional 5-6 minutes.

Remove from pan and place on a baking sheet, lined with paper towel for draining.

Add 2 more tablespoons of vegetable oil to sauté pan and cook the remaining zucchini cakes in the same manner.

(You can place the finished zucchini cakes into a 200° F oven while you continue cooking additional batches).

To serve, to with a dollop of sour cream and additional chopped scallions, if desired