4 c. zucchini, shredded
1/2 tsp. salt
2 eggs
6 tbsp. Parmesan cheese, grated
1 garlic clove, minced
1/4 c. butter

In a medium bowl combine zucchini with salt. Let stand for 15 minutes and then squeeze out excess moisture with your hands. Stir in eggs, cheese and garlic. Melt 2 tablespoons of the butter in a skillet over medium-high heat. Mound about 2 tablespoons of the zucchini mixture in the pan, flatten slightly to make a patty. Repeat until pan is filled, but don't crowd the patties in the pan. Cook the patties, turning once, until golden brown on both sides, about 6 minutes. Transfer the patties to a warm platter and repeat, adding more butter as needed.