Preparation:
1. Toss zucchini with salt let stand for 15 minutes. Wrap in a clean towel and squeeze out moisture.
2. Combine zucchini, eggs, and Parmesan cheese and mix well.
3. Heat butter in a skillet, over a moderate flame. Drop zucchini by tablespoonfuls into the skillet, do not crowd. Brown well on both sides and drain well.
4. Put on a cooling rack and blot with paper towels keep warm in a 200-degree oven. Serve warm. | 