These versatile and tasty pesto zucchini fritters can be enjoyed for breakfast, lunch or dinner! Perfect for a no-fuss vegetarian meal when you’re on-the-go.


  • 4 large free range eggs

  • 3 cups grated zucchini

  • 4 tbsp Roza’s Gourmet Pesto

  • 2 spring onions chopped

  • 5 tbsp almond meal

  • Pinch of good quality salt

  • Olive oil for cooking


  • 1.

    Squeeze out excess juices from zucchini.

  • 2.

    In a medium mixing bowl, whisk together eggs, zucchini and pesto.

  • 3.

    Add spring onions, almond meal and salt. Combine well.

  • 4.

    In a frying pan, heat olive oil over medium heat.

  • 5.

    Spoon batter into portions and cook for 3-4 minutes each side or until golden brown and cooked through.

  • 6.

    Serve with additional Roza's Pesto and fresh lemon wedges.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 145kj
  • Fat Total 11g
  • Saturated Fat 2g
  • Protein 6g
  • Carbohydrate 4g
  • Sugar 2g
  • Sodium 215mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Exclusive recipe from Brisbane nutritionist and recipe developer Casey-Lee Lyons from Live Love Nourish for Roza's Gourmet.

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