Grate the zucchinis and place them in a colander. Sprinkle with a generous amount of salt and let sit for 10-15 minutes. This process helps draw out excess moisture from the zucchini.

After the zucchini has rested, squeeze out the excess liquid by pressing the grated zucchini against the sides of the colander or wrapping it in a clean kitchen towel and wringing it out.

In a mixing bowl, combine the drained zucchini, egg, sour cream (or Greek yogurt), black pepper, and flour. Stir until the mixture forms a cohesive batter.

Heat olive oil in a skillet over medium heat. Once hot, spoon portions of the zucchini batter into the skillet, flattening them into round fritter shapes with the back of the spoon.

Cook the fritters for about 8-10 minutes on each side, or until each side is golden brown and crispy.

A few minutes before the second side is finished cooking, top each fritter with a slice of tomato, a few slices of mozzarella, and some sweet pepper slices if using.

Sprinkle dry basil over the toppings for added flavor.

Cover the skillet with a lid to help the cheese melt and the toppings warm through, about 2-3 minutes.

Once the cheese is melted and the fritters are nicely browned, remove them from the skillet.

Serve hot, either as a main dish with a side salad or as an appetizer.