1- 1/2 lb zucchini
1/2 tsp salt
2 lg egg
6 Tbs Parmesan cheese; grated
1 clove garlic; minced or pressed
1/4 cup butter
tomato wedges (optional)


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 (~6 minutes).
Lift out and arrange on a warm platter; keep warm.
Repeat to cook remaining zucchini mixture, adding more butter as needed. Garnish with tomatoes, if desired. 6 g carbs per serving.