Karen Nussbaumer treated the judges to Hash-Browned Zucchini for which she was awarded a finalist position in the Vegeterian Main Dish Category
1/4 cup butter
2 pounds zucchini, coarsely shredded
1/2 teaspoon salt
1 teaspoon finely minced green onion
1/2 clove minced garlic,
8 tablespoons Parmesan cheese
Combine zucchini with salt in a medium-sized bowl. Let stand for 15 minutes. Squeeze with your hand 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. Take 2 tablespoons mixture and pat slightly to make a patty. Cook patties, turning once, until golden on both sides.