1 ½ pounds zucchini, grated (about 3 medium)

1 tsp. salt

1 large egg

2 tsp. Italian seasoning (or favorite all-purpose seasoning)

¼ cup all-purpose flour

¼ cup Parmesan cheese

Oil for frying

1–pint of cherry tomatoes

2 T. olive oil

Salt & pepper to taste

 

Place the shredded zucchini in a colander, sprinkle with ¼ tsp. salt, and let it sit for about 10 minutes. Transfer the zucchini to a clean kitchen towel and ring out the excess moisture. 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. In a large, non-stick skillet, heat the oil over medium-high heat. Add T.-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. Transfer the cooked fritters to a paper towel-lined plate and repeat with the remaining fritter mixture. Place the cherry tomatoes in a small bowl, and toss with a drizzle of olive oil, salt, and black pepper. 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. Close the lunch container and pack it into a lunch bag with an ice pack.