- 1/4 cup butter
- 1 1/2 pounds zucchini coarsely shredded (to make 4 cups)
- 1/2 teaspoon salt
- 1/2 fresh garlic clove finely minced
- 2 eggs
- 6 tablespoons grated Parmesan cheese (freshly grated is best)
Combine zucchini 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.
This recipe yields 8 servings; less than 3 carb grams per serving.