These bite-sized zucchini fritters are unbelievably easy to make and a great way to sneak more veggies into the lunchbox!
Below I’ll show how to prep this lunch ahead and pack everything, so the fritters are golden and delicious.
Easy Zucchini Fritters for the Lunchbox
The crispy texture and cheesy flavor of these zucchini fritters make them an option the kids will appreciate. Pack them with a dipping sauce like Ranch dressing or marinara, and you can expect those lunchboxes to come back empty!
While this lunch is served with a fresh tomato salad, you can make it more satiating by adding protein-rich snacks like hard-boiled eggs, rolled deli turkey, and Greek yogurt.
Looking for more delicious, non-sandwich lunch ideas like this one? This guide has a lot more for you to try!
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What’s in Zucchini Fritters
Here’s what you’ll need to make a batch of these cheesy zucchini fritters:
- Zucchini: a simple veggie that takes on the flavor of anything!
- Seasonings: salt, black pepper, and Italian seasoning.
- Egg: to bind the fritter batter.
- Flour: use regular or 1:1 gluten-free all-purpose flour.
- Cheese: grated Parmesan cheese is perfect!
- Oil: tossed with the tomato salad and used to lightly fry the fritters.
- Tomatoes: tossed with a little oil, salt, and black pepper for an easy lunchbox side.
How to Pack Zucchini Fritters for Lunch
Once the fritters are finished cooking, allow them to cool down to room temperature before packing them into a compartmentalized lunch container. This step will prevent steam from building up in the container and causing the fritters to get soggy.
Speaking of, the tomato salad and any additional wet ingredients like veggies, fruit, and sauce will need to be packed into a separate compartment, so the fritters don’t absorb excess moisture.
You can also use these mini sauce containers to pack the sauces. They are leak-proof and easy to toss into a lunch bag with the rest of the containers.
How to Prep Zucchini Fritters Ahead
Since we’re here to pack these for lunch, I don’t expect you to make an entire batch of zucchini fritters at 6 am in the morning. Instead, you can assemble the batter and cook the fritters up to 3 days ahead.
Once they’re cooked, allow them to cool down before refrigerating in a paper towel-lined airtight container.
The morning of, reheat them in a non-stick pan over medium-high heat for 1 minute on each side before packing away. Easy peasy!
Zucchini Fritters for the Lunchbox
- 1 ½ pounds zucchini, grated (about 3 medium)
- 1 teaspoon salt
- 1 large egg
- 2 teaspoons Italian seasoning, or favorite all-purpose seasoning
- ¼ cup all-purpose flour
- ¼ cup Parmesan cheese
- Oil, for frying
- 1- pint of cherry tomatoes
- 2 tablespoons olive oil
- Salt & pepper , to taste
- 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.