Coarsely shred zucchini (you should have about 4 C.) and combine with salt in a medium-size bowl. Let stand for 15 minutes. Squeeze with your hands to press out moisture. Stir in eggs, cheese and garlic. Melt 2 Tbs. of the butter in a wide frying pan over medium- high heat. Mound about 2 Tbs. of the zucchini mixture in pan; flatten slightly to make a patty. Repeat until pan is filled, but don't crowd patties in pan. Cook patties, turning once, until golden on both sides (about 6 minutes). Lift out and arrange on a warm platter; keep warm. Repeat to cook remaining zucchini mixture, adding more butter as needed.