healthy lunchbox ideas

The cheesy flavor and crispy texture of these zucchini fritters make them a delicious option for the lunchbox!

Zucchini Fritters for the Lunchbox

zucchini (grated (about 3 medium))

salt

Italian seasoning (or favorite all-purpose seasoning)

all-purpose flour

Parmesan cheese

Oil (for frying)

cherry tomatoes

olive oil

Salt & pepper (to taste)

Place the shredded zucchini in a colander, sprinkle with 1/4 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.

These Crustless Quiche Muffins with cheese and veggies make a great grab-and-go breakfast, a healthy snack, or a terrific lunchbox addition!

Crustless Quiche Muffins

broccoli

eggs

milk

pepper

shredded cheese

Butter

Preheat the oven to 350F. Butter or grease 6 to 8 muffin cups (you can choose to skip this for silicone cups). Set aside.

If you don&#39;t have extra cooked broccoli handy, bring a medium pot of salted water to a boil, then add the broccoli florets and cook for 1 minute. Drain, blot dry, and chop.

In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the cheese and broccoli. Option: Divide the cheese and broccoli evenly into 6 to 8 portions and place in greased muffin cups instead.

Ladle the egg mixture evenly into the muffin cups. Leave at least 1/4 inch of space at the tops. If using a silicone muffin pan or silicone cups, place on a baking sheet first.

Bake at 350F for 35 to 40 minutes, until golden brown. Remove the pan from the oven and let them cool in the pan before carefully removing them with a small knife or small spatula.

Once cooled, refrigerate the quiche muffins in an airtight container or zip bag for up to 3 days.

For the quiche muffins:

To enjoy these at room temperature, place 1 or 2 quiche muffins inside the main compartment of a lunch container.

To eat warm, heat the quiche muffin in the microwave for 1 minute, stopping the microwave half way through to flip them over. Immediately transfer them inside a thermos container and close the lid.

Finish packing this lunch by adding fruit, veggies, and any other sides inside a bento box. Pack everything inside a lunch bag.

For lunch:

I love the Broccoli and cheese quiche,   I see it says that the serving size is 2 muffins.   But can you tell me where to find the total Nutrition information or can you please send it to me.

I made your crustless quiche and around the sides it got burnt?  Should I put it on 350 for 30 minutes or put it on 325 degrees?  Also I cut the recipe and the muffin pan had only 6 muffins and the rest were empty.  Will that effect the cooking as well?

Thanks for this great recipe! Wold you make any adjustments to baking temp/time for a silicone mini muffin sheet?

Are these eaten cold or room temp in lu ch boxes? My kids don't have microwave access at school.

Can I use shredded mozzarella if it's all I have? Are the muffins different from the mini quiches also on this list?

Can I substitute egg whites for the eggs? Or maybe 3 eggs and egg whites to the equivalent of the remaining 3 eggs?

I used non-dairy milk for these, and goat cheese (we are intolerant to the lactose and casein in cow milk, so goat is fine for us. But non-dairy cheese shreds would work here too, or I've used nutritional yeast to add a cheesy flavor before.) And I've had decent success using tofu run through the blender instead of eggs for a similar version of these. They don't hold together as well though. 

And check out the recipe index! You can also look for stuff tagged egg-free, dairy-free, etc.

Hello! Do you have any quick and easy suggestions for lunches that DO NOT include the following: eggs, dairy, tuna, and peanuts? Thanks in advance!

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Zucchini Fritters for the Lunchbox

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Top 2 healthy lunchbox ideas recipes from across the web

The most viewed healthy lunchbox ideas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zucchini Fritters for the Lunchbox

Crustless Quiche Muffins

The most viewed healthy lunchbox ideas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine