Prepare the Zucchini: Grate the zucchini (you can use a box grater or a food processor for larger batches), sprinkle with the salt, mix, and let it stand in a bowl for 15 minutes, mixing once more. This will help draw out excess moisture.

Make the Batter: In a large mixing bowl, whisk the eggs until smooth. Add the garlic, green onions, diced jalapeño, chopped cilantro, lime zest, lime juice, cumin, coriander,  chili powder, smoked paprika, salt and pepper and mix again. Add the baking powder, zucchini, cheese, and panko. Stir well until all the ingredients are evenly incorporated. It will be a thick batter. Give it a minute if it feels overly dry, it should loosen up. 

Cook: Heat a large non-stick skillet or cast-iron pan over medium heat. Add a drizzle of olive oil and allow it to heat up. Drop golf ball-sized mounds of zucchini batter into the skillet and flatten so they are no taller than an inch. When golden brown, flip and sear the other side. You will finish cooking them in the oven.

Bake: Place on a sheet pan or wire rack, in a 375°F oven to cook all the way through while you continue searing the patties. They will puff up in the center when they are cooked through completely.

Serve and Enjoy: Once puffed and golden, transfer the zucchini cakes to a serving plate. Serve them with a drizzle of chipotle mayo or cilantro lime crema for extra flavor. These delicious cakes pair well with a side of leafy green salad or other salads.