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 cooked for 3-4 minutes each side or until golden brown and cooked through.
Serve with additional Roza's Pesto and fresh lemon wedges.
This recipe was designed by Brisbane nutritionist and recipe developer Casey-Lee Lyons from Live Love Nourish for Roza’s Gourmet.
Roza’s Gourmet is a Brisbane based, Australian owned business that lovingly creates an extensive range of gourmet sauces, dips, soups, bone broth and crackers. Our premium range is available Australia wide.