Preheat oven to 400° degrees.
Grate zucchini, squeeze water out of grated zucchini with your hands, then spread out on a few layers of paper towel. Roll the zucchini up in the paper towel and press firmly to remove as much moisture as possible.
In large mixing bowl, combine zucchini with Rao’s Homemade® Sun Dried Tomato Pesto, egg, flour, salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Pan fry fritters by adding heaping spoonfuls (about 1/4 cup) of zucchini mixture into the pan and pressing down with a spatula to flatten.
Fry 2 to 4 fritters at a time depending on the size if your pan, leaving enough room that fritters are not touching each other. Fry until golden brown, about 2 minutes per side.
Transfer fritters to a baking sheet and bake at 400° for 10 to 12 minutes. Serve hot.