1-1/2 lb. zucchini (coarsely shredded to make 4 cups)
1/2 teaspoon salt
1/2 clove fresh garlic, finely minced
6 tablespoons freshly grated Parmesan cheese
1/4 cup unsalted butter
Combine zucchini with salt in a medium sized bowl. Let stand for 15 minutes. Squeeze with your hands to press out moister. Stir in eggs, cheese, and garlic. Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat. Mound about 2 tablespoons of the zucchini mixture in pan; flatten slightly to make a patty. Repeat until pan is filled, but don't crowd patties in pan. Cook patties, turning once, until golden brown on both sides (about 6 minutes). Lift out and arrange on a warm platter; keep warm. Repeat to cook remaining zucchini mixture.
Makes 8 servings