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First, make the tomato sauce. Combine tomato sauce, olives, and basil in a medium pot and bring to a simmer. Cook 15 minutes until flavors have melded.
Meanwhile, combine zucchini, flour, feta, scallion, and lemon juice. Season with salt and black pepper to taste. Stir in egg and mix until thoroughly combined.
Heat enough olive oil to coat a large skillet on medium-high heat. Scoop ⅓ cup of zucchini mix and form into a ball. Drop into the hot oil and press down lightly with the back of a spatula. Repeat with remaining zucchini mix, cooking about 4-5 minutes per side, frying in batches so not to overcrowd the pan. You may need to add more olive oil between each batch.
Transfer cooked fritters to a plate lined with paper towels.
Serve fritters in or topped with tomato sauce.