1 1/2 pounds zucchini
1/2 teaspoon salt
6 tablespoons Parmesan cheese, grated
1 garlic clove, minced or pressed
1/4 cup butter
Coarsely shred zucchini (you should have about 4 cups) and combine with salt in a medium-size bowl. Let stand for 15 minutes. Squeeze with your hands to press out moisture.
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 on both sides (about 6 minutes).
Lift out and arrange on a warm platter; keep warm.
Repeat to cook remaining zucchini mixture, adding more butter as needed.
Yield: 4 servings
Per Serving: 213 Cal (72% from Fat, 18% from Protein, 11% from Carb); 10 g Protein; 17 g Tot Fat; 6 g Carb; 2 g Fiber; 174 mg Calcium; 1 mg Iron; 628 mg Sodium; 162 mg Cholesterol