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Step 1
Place the shredded zucchini in a colander, sprinkle with 1/4 teaspoon salt, and let it sit for about 10 minutes.
Step 2
Transfer the zucchini to a clean kitchen towel and ring out the excess moisture.
Step 3
In a large bowl, whisk the eggs and Italian seasoning until combined. Add the grated zucchini, flour, and Parmesan cheese, and stir to form a cohesive batter.
Step 4
In a large, non-stick skillet, heat the oil over medium-high heat. Add tablespoon-sized mounds of the zucchini mixture, flatten the mound with a spatula, and cook for 2-3 minutes until the bottoms are golden brown. Flip over each zucchini fritter and cook an additional 2 minutes until golden brown.
Step 5
Transfer the cooked fritters to a paper towel-lined plate and repeat with the remaining fritter mixture.
Step 6
Place the cherry tomatoes in a small bowl, and toss with a drizzle of olive oil, salt, and black pepper.
Step 7
To pack for lunch, place 3-4 zucchini fritters in a compartmentalized lunch container, and fill the empty compartments with a portion of the tomato salad and your choice of snack.
Step 8
Close the lunch container and pack it into a lunch bag with an ice pack.