1 Large Zucchini
1 TBSP garlic
1/2 - 3/4 cup bread crumbs
1/2 cup cheese (Italian (this is what I used), Parmesan or Romano)
Wash and cut the ends of the Zucchini, shred it using a cheese grater. Squeeze the shredded zucchini in a towel until you have removed as much liquid as possible.
Put zucchini in a medium sized bowl. Add garlic, bread crumbs, cheese, eggs, salt and pepper. Stir with a fork till well mixed.
Heat olive oil (about 1/4 in deep in skillet) over medium heat. When the oil is hot enough drop a glob of batter into the skillet and flatten it a bit. After about 2 min flip the cakes over (they should be nice golden brown). Cook on the other side for about 2-3 minutes.
Serve with dipping sauce (we used ranch. - yum!) Enjoy!