Hashed Brown Zucchini
|Zucchini||1 1⁄2 Pound|
|Grated parmesan cheese||6 Tablespoon|
|Garlic||1 Clove (5 gm), minced / pressed|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
Coarsely shred zucchini you should have about 4 cups and combine with salt in a medium-size bowl.
Let stand for about 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.
Garnish with tomatoes, if desired.