Cheesy Garlic Quinoa Zucchini Fritters

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  8 cup, sliced or 904g

• Salt

  Table

  1 tsp or 6g

• Water

  Plain, clean water

  2 cup or 473g

• Quinoa

  Uncooked

  1 cup or 170g

• Parmesan cheese

  Grated

  2 cup or 200g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Garlic

  Raw

  6 cloves, minced or 18g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Bread crumbs

  Dry, grated, plain

  2 cup or 216g

• Olive oil

  Salad or cooking

  6 tbsp or 81g

Directions

1. Grate the zucchini, toss it with salt, and let it drain for 10 minutes in a colander.
2. Cook the quinoa according to the package instructions.
3. Grate the Parmesan cheese.
4. Squeeze out the excess water from the zucchini.
5. In a large bowl, combine the zucchini, quinoa, cheese, eggs, garlic, oregano, and bread crumbs.
6. Form the mixture into patties and cook in hot olive oil in a skillet for about 4 minutes per side. Drain on paper towels.

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