Wash the zucchini, remove the stem and flower base, grate roughly and season with salt. Let it steep for 30 minutes. Squeeze out well in a clean kitchen towel.
Mix the zucchini, eggs, crushed garlic cloves, flour, cheese and chopped parsley thoroughly.
Heat the oil in a pan. Shape small flat buffers and bake until golden brown over low heat. The stove setting should not be set too high, otherwise the patties will quickly become too dark.
A herb quark dip, salad or vegetables go well with it.
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