An end-of-summer classic (or any time of year for that matter), zucchini fritters are a great way to use up those garden squash. This time, though, we do things a little differently—add in some herbaceous basil pesto and sun-dried tomatoes. Get a load of these Mediterranean mavericks!

  • SERVES: 6-8
  • LEVEL: Easy Weeknight
  • 4 cups grated zucchini (about 2 large zucchini), thoroughly dried
  • 1/2 cup Sun-Dried Tomatoes, drained and diced
  • 2 teaspoons Basil Pesto
  • 1 egg, beaten
  • 1/2 cup flour
  • 1/4 cup  Grated Parmesan
  • 1/3 cup Italian Extra Virgin Olive Oil
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon salt


  1. To get zucchini as dry as possible, place grated zucchini in a strainer over the sink. Gently toss with about 1 teaspoon of salt. Allow to set for about 10 minutes. Use cheesecloth or a thin dishtowel to squeeze out remaining water.
  2. Preheat oven to 400˚F. Ready a large baking sheet by lining it with parchment paper.
  3. In a large mixing bowl, combine zucchini, tomatoes, pesto, egg, flour, Parmesan and black pepper.
  4. In a large non-stick skillet, heat olive oil on medium-high setting. Working in batches, pan-fry fritters by dropping heaping spoonfuls of zucchini mixture into the hot oil. Flatten fritters with spatula, if desired. Cook until golden brown and crisp, about 3 minutes per side.
  5. Transfer fritters to the baking sheet and bake for 10 minutes.
  6. Serve immediately.

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