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.
Squeeze out excess juices from zucchini.
In a medium mixing bowl, whisk together eggs, zucchini and pesto.
Add spring onions, almond meal and salt. Combine well.
In a frying pan, heat olive oil over medium heat.
Spoon batter into portions and cook for 3-4 minutes each side or until golden brown and cooked through.
Serve with additional Roza's Pesto and fresh lemon wedges.
Nutritional analysis per serving (6 servings)
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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