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1 \u00bd pounds zucchini, grated (about 3 medium)<\/p>\n
1 tsp. salt<\/p>\n
1 large egg<\/p>\n
2 tsp. Italian seasoning (or favorite all-purpose seasoning)<\/p>\n
\u00bc cup all-purpose flour<\/p>\n
\u00bc cup Parmesan cheese<\/p>\n
Oil for frying<\/p>\n
1\u2013pint of cherry tomatoes<\/p>\n
2 T. olive oil<\/p>\n
Salt & pepper to taste<\/p>\n
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Place the shredded zucchini in a colander, sprinkle with \u00bc 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 \u00bd pounds zucchini, grated (about 3 medium) 1 tsp. salt 1 large egg 2 tsp. Italian seasoning (or favorite all-purpose seasoning) \u00bc cup all-purpose flour \u00bc cup Parmesan cheese Oil for frying 1\u2013pint of cherry tomatoes 2 T. olive oil Salt & pepper to taste Place the shredded zucchini in a colander, sprinkle with \u00bc tsp. salt, and let it sit for about 10 minutes. Transfer the zucchini to a clean kitchen towel and ring out the…<\/p>\n