Garlicky & Cheesy Quinoa Zucchini Fritters

• Vegetarian

• Produce

  • 3 Garlic cloves
  • 1/2 tsp Oregano, dried
  • 2 cups Zucchini

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Soy sauce

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1/2 tsp Salt
  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 1 cup Panko crumbs

• Dairy

  • 1 cup Parmigiano-reggiano cheese, grated fresh
  • 1 Sour cream
  • 1 Yogurt

• Liquids

  • 1 cup Water

Found on diethood.com

Description

Ingredients

• 2 cups grated zucchini
• 1/2-teaspoon salt
• 1 cup water
• 1/2-cup quinoa
• 1 egg
• 3 garlic cloves, minced
• 1/2-teaspoon dried oregano
• 1 cup grated fresh parmigiano-reggiano cheese
• 1 cup panko crumbs
• salt and fresh ground pepper, to taste
• 3 tablespoons olive oil
• Yogurt
• Sour Cream
• Soy Sauce

Directions

• Place zucchini in a Colander and toss with 1/2 teaspoon salt.
• Let stand 10 minutes then wring zucchini dry with paper towel.
• In the meantime, prepare the quinoa.
• Combine water and quinoa in a small saucepan; bring to a boil.
• Reduce quinoa to a simmer; cover and cook for 10 minutes.
• Remove from heat, fluff with fork and let stand ten minutes.
• Place zucchini in a large bowl.
• Add quinoa, egg, garlic, oregano, fresh cheese, and panko crumbs.
• Season with salt and pepper; mix until thoroughly combined.
• Heat olive oil in a skillet.
• Shape zucchini-mixture into 2 to 3-inch patties.
• Working in batches, add zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 4 minutes per side.
• Transfer fritters to a paper towel–lined plate.
• Serve with yogurt, or sour cream, soy sauce, etc...

Nutrition