Place the shredded zucchini in a colander, sprinkle with ¼ teaspoon salt, and let it sit for about 10 minutes.

Transfer the zucchini to a clean kitchen towel and ring out the excess moisture.

In a large bowl, whisk the eggs and Italian seasoning until combined. Add the grated zucchini, flour, and Parmesan cheese, and stir to form a cohesive batter.

In a large, non-stick skillet, heat the oil over medium-high heat. Add tablespoon-sized mounds of the zucchini mixture, flatten the mound with a spatula, and cook for 2-3 minutes until the bottoms are golden brown. Flip over each zucchini fritter and cook an additional 2 minutes until golden brown.

Transfer the cooked fritters to a paper towel-lined plate and repeat with the remaining fritter mixture.

Place the cherry tomatoes in a small bowl, and toss with a drizzle of olive oil, salt, and black pepper.

To pack for lunch, place 3-4 zucchini fritters in a compartmentalized lunch container, and fill the empty compartments with a portion of the tomato salad and your choice of snack.

Close the lunch container and pack it into a lunch bag with an ice pack.