5 sm. zucchini (1 1/4 lbs.) shredded (4 to 5 c.)
1 tsp. iodized salt
3 eggs
1/2 c. dry bread crumbs
1/2 c. chopped parsley
Parmesan cheese
1 tbsp. grated onion
Dash to 1/8 tsp. pepper
Vegetable oil for frying
1 (1 lb.) jar spaghetti sauce, optional

An hour early scrub zucchini, trim ends (cut off 9 slices for trim if desired) and shred with grater or food processor. Turn into sieve, sprinkle with part of the salt, let drain for an hour, pressing occasionally. (We drained off a cup liquid.)

In large bowl, mix eggs, crumbs, parsley, Parmesan, onion, salt and pepper. Mix well, stir in zucchini. Makes about 3 cups. If time, refrigerate. Mixture will thicken more.

On waxed paper, shape into nine patties, using 1/3 cup each. Saute in small amount of hot oil, just until golden on both sides. Heat spaghetti sauce, if using. Serve patties topped with sauce and reserved zucchini slices. Makes 9 patties. Leftover cooked patties can be frozen with folds of waxed paper between, overwrapped in heavy foil or freezer wrap. (We also used cheese sauce of sour cream for topping.)