Pesto Zucchini Fritters with Caprese Bruschetta Topping

Pesto Zucchini Fritter Caprese Bruschetta
At this time of year there is plenty of zucchini around and one of my favourite ways to enjoy it is zucchini fritters! Zucchini fritters themselves are super simple being made of the shredded zucchini, eggs and flour and then you can add any flavourings that you want and basil pesto is a great wat to go! The basil pesto makes these zucchini fritters amazingly fresh, bright, summery and simply irresistible! Although these fritters are great all by themselves they are even better when served bruschetta style with a caprese inspired topping with tomatoes, mozzarella and plenty of basil along with a balsamic drizzle!

Pesto Zucchini Fritter Caprese Bruschetta

Pesto Zucchini Fritter Caprese Bruschetta

Pesto Zucchini Fritter Caprese Bruschetta

Pesto Zucchini Fritter Caprese Bruschetta
I really could not resist, I mean what's better than fresh mozzarella? Melted fresh mozzarella! So I threw one under the broiler until the mozzarella melted and the tomatoes were roasted and then I topped it with more of the fresh caprese topping and the result was sublime! The combination of the roasted tomatoes with the fresh juicy ones along with the melted cheese was amazing on the pesto zucchini fritters!

Pesto Zucchini Fritter Caprese Bruschetta
Pesto Zucchini Fritter Caprese Bruschetta

Pesto Zucchini Fritter Caprese Bruschetta

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 4

Pesto zucchini fritters served bruschetta style with a fresh tomato caprese topping.

    For the caprese topping:
  • 2 cups tomato, diced
  • 1/4 cup red onion, diced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, chopped
  • 2 tablespoons basil, chopped
  • salt and pepper to taste
  • 1/2 cup mozzarella, diced
  • For the fritters:
  • 2 cups zucchini, grated and squeezed to drain (~3 medium-small sized zucchini)
  • 3/4 cup flour (or rice flour or corn flour, etc)
  • 1 egg
  • 1/4 cup basil pesto
  • salt and pepper to taste
  • 2 tablespoons oil
  • For the balsamic reduction:
  • 1/2 cup balsamic vinegar
  • 1 tablespoon brown sugar
    For the caprese topping:
  1. Mix everything and set aside while you make the fitters.
  2. For the fritters:
  3. Mix everything except the oil, heat the oil in a pan over medium heat, spoon the zucchini mixture into the pan, flattening to form patties and cook until golden brown, about 2-4 minutes per side, before setting aside on paper towels to drain.
  4. For the balsamic reduction:
  5. Simmer the balsamic vinegar and brown sugar over medium heat until it reduces and thickens, about 5 minutes.

Tip: When selecting zucchini, go for smaller/thinner ones that are firm as the larger ones have more of the seedy centre which has a lot of moisture.
Nutrition Facts: Calories 311, Fat 15g (Saturated 3g, Trans 0), Cholesterol 57mg, Sodium 124mg, Carbs 33g (Fiber 2g, Sugars 12g), Protein 8g
Nutrition by: Nutritional facts powered by Edamam


Tieghan said...

Wow, these could not loo any better. It's all of my favorite pilled into one dish!! ya!

Naomi said...

Seriously delish. Great way to use s

Heather Christo said...

these sounds so, so good!!

Jenny said...

So much deliciousness!! Want!

Alice // Hip Foodie Mom said...

Kevin, you are amazing. You combined like two of my favorite things here: zucchini fritters and a caprese salad. freaking love this.

marla {Family Fresh Cooking} said...

Wow!! This looks great Kevin!

Cookin' Canuck said...

Holy cow! This looks absolutely incredible, Kevin.

Julie @ Table for Two said...

Omg this looks AMAZING!!!

Katie said...

I have zucchini sitting in my fridge begging to be made into these. YUM!
Thanks as always for the inspiration!

kristy @ the wicked noodle said...

WOW, what a fantastic dish! Just gorgeous and so clever to combine the pesto fritters with caprese - just beautiful and I can already taste the flavors!

Gaby said...

So incredible and that balsamic drizzle just puts it over the top!

Aimée said...

Melted mozza? I'm in! Love this fresh summer dish, Kevin

Joanne DiPalo said...

Another delicious recipe for the zucchini harvest. I love fritters and can't wait to try your recipe.

Jamie | Jamie's Recipes said...

What a fantastic way to use up everything ripe in the garden. Holy cow!

Allie BakingAMoment said...

I just love these, Kevin! All my favorite things about summer, wrapped up in one gorgeous dish. Pinning ;)

Aimee Shugarman said...

Holy heck yeah. These sound awesome, and different. Pinning for next batch of zucchini from the farmer's market!

Jill said...

this looks great but the photo totally looks like the salad is roasted in some way... the cheese does look melted and the tomatoes look collapsed.... but the way you write the recipe, it's just the fresh salad on top of the fritters.. curious about that.. but i'm making it tonight as written! Thanks!

Jill said...

HOLD THE PHONE! I just re-read the article and figured it out! Thanks!!!

Averie @ Averie Cooks said...

I love everything about this! Especially the balsamic and tomatoes/bruschetta topping! Pinned :)

Dagmar Janíková said...

Oh, it looks really delicious. I can't wait to cook it.

Jeanette said...

This is summer on a plate - the melted mozzarella cheese and caprese salad put this over the top!

Joanne said...

I think you put all the best parts of summer in this!

Katrina @ Warm Vanilla Sugar said...

Flipping unreal! This looks so yummy Kevin!

Russell from Chasing Delicious said...

Beautiful dish! I love the combination of the zucchini fritters with the caprese elements. Yum!

Jill Roberts @ Wellnessgeeky said...

Wow! This healthy pesto zucchini fritter caprese recipe is incredible! I'm seriously so inspired right now. I need to add bell pepper to recipe and it would be perfect. Thx for sharing!

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