4 c. grated zucchini
1/2 tsp. salt
2 eggs, beaten
6 tbsp. grated Parmesan cheese
1 clove garlic, finely minced
Salt to taste
Pepper to taste
3-4 tbsp. butter
Divided tomato wedges

Mix zucchini with salt. Let stand 15 minutes. Squeeze with hands to press out moisture. Stir beaten eggs into zucchini. Add cheese, garlic, salt and pepper. Combine well.

Melt 2 tablespoons butter into 10" to 12" skillet over medium heat. When butter is hot, spoon zucchini mixture into skillet in mounds of about 2 tablespoons each. Flatten slightly. Saute, uncovered until golden brown; turning once, about 4 minutes on each side. Transfer patties to warm platter. Repeat until all mix is used. Garnish with tomato wedges. Serve immediately. Serves 4.