Coarsely shred the zucchini (about 4 cups) into a medium bowl, add salt and let it stand for 15 minutes. Squeeze excess moisture with hands.
Squeeze out the excess water with your hands.
Add the eggs, parmesan cheese and minced garlic. Combine everything together until you get a batter.
In a large skillet over medium heat add 2 tablespoons of butter.
Take about 2 tablespoons of the zucchini mixture and flatten them in the skillet to form a patty. Add as many patties as you can fit in the skillet, but avoid overcrowding.
Cook until golden brown on each side turning once. This should take around 6 to 8 minutes.
Repeat until mixture is finished, add more butter to the skillet if needed. Enjoy hot!