A Small Garlic Press
1-1/2 pounds zucchini 1/2 tsp. salt 2 eggs 6 T. grated Parmesan cheese 1 clove garlic, minced or pressed 1/4 cup butter tomato wedges (optional) Directions: 1. 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. 2. Stir in eggs, cheese and garlic. 3. Melt 2 Tbs 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). 4. Lift out and arrange on a warm platter; keep warm. 5. Repeat to cook remaining zucchini mixture, adding more butter as needed. Garnish with tomatoes, if desired. 6 g carbs per serving.
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