Quick and Creative School Lunch Ideas

Photo by: Photo by Kimberley Hasselbrink

Corn and Zucchini Fritters
Prepare a batch of whole wheat pancake batter, using about 1/2 the liquid. Stir in a cup thawed frozen corn, one small grated zucchini and a handful of Parmesan, and a sliced scallion. The zucchini will add moisture; add more liquid if the batter is too stiff. Cook until golden, 2 to 3 minutes per side. Pack with Greek yogurt for dipping.

Photo by: Photo by Kimberley Hasselbrink

Corn and Zucchini Fritters
Prepare a batch of whole wheat pancake batter, using about 1/2 the liquid. Stir in a cup thawed frozen corn, one small grated zucchini and a handful of Parmesan, and a sliced scallion. The zucchini will add moisture; add more liquid if the batter is too stiff. Cook until golden, 2 to 3 minutes per side. Pack with Greek yogurt for dipping.