Zucchini Fritters with Slow Roasted Tomatoes

An easy weeknight dinner to prepare when your garden is overflowing with zucchini and tomatoes.


Roasted Tomatoes:

  • 2 cups grape or cherry tomatoes
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper
Zucchini Fritters:
  • 1 1/2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 eggs
  • 1 cup plain Greek yogurt
  • 1 1/2 cups shredded zucchini, approximately 1 medium
  • 1 tbsp chopped fresh herbs (basil, oregano, tarragon, thyme, parsley, and/or sage or whatever combination you prefer)
  • Vegetable oi
  • Juice and zest of 1 lime


  1. Roasted Tomatoes: Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil. In a bowl, combine tomatoes, garlic and oil; season to taste with salt and pepper. Place on baking sheet. Roast for about 25 to 30 minutes or until browned. Transfer to a bowl and let cool to room temperature.
  2. Zucchini Fritters: Preheat oven to 300°F (150°C). Place an ovenproof cooling rack on a large baking sheet and place in the oven.
  3. Combine flour, baking soda, salt and pepper in a large bowl. In another bowl, whisk together eggs and ¾ cup yogurt. Stir in grated zucchini and herbs. Pour over flour mixture and combine with a fork just until evenly moistened.
  4. Heat a large nonstick skillet over medium heat. Pour in a thin layer of oil and swirl to coat pan. Drop a heaping tablespoon of batter for each fritter into pan, being careful not to crowd the pan. Cook about 3 minutes or until dry around the edges and bottoms are browned. Flip over and cook for about 2 – 3 minutes longer until browned and cooked through. Transfer to rack in the oven. Repeat with remaining batter, adding more oil and adjusting the heat as necessary between batches.
  5. In a small bowl, combine remaining ¼ cup yogurt, lime zest and lime juice; mix well to combine. Top hot fritters with roasted tomatoes and dollop with yogurt sauce. Serve warm.

Make Ahead: You can cook the fritters up to a day ahead, let them cool then wrap and refrigerate them. Reheat fritters on the rack set on the baking sheet in a 350°F (180°C) oven for 10 to 15 minutes just before serving with warm or room-temperature roasted tomatoes.



Serves 4

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