Garlicky & Cheesy Quinoa Zucchini Fritters

Garlicky & Cheesy Quinoa Zucchini Fritters: Packed with Quinoa and Zucchini, these Fritters are super delicious and very easy to make!

Garlicky & Cheesy Quinoa Zucchini Fritters | | Packed with Quinoa and Zucchini, these Fritters are super delicious and very easy to make!

Hey, pal! Happy Sunday!

Big things happened this past week. As I mentioned a few days ago, Goce and I celebrated 7 years of marriage – lucky man – and our oldest celebrated her 5th birthday!

If you were to see my house today, you’d think you got lost in Frozen-land. Today is her birthday party and I am Elsa’d out! AND, even though my daughter’s name is ANA, she wants nothing to do with “Frozen” Ana. It’s all about Elsa.

Obvi, the party is Frozen-themed, including an Elsa Cake that cost more than an arm, Oloff sugar cookies, and purple/blue/icy ice cream. Not sure I am ready to host a bunch of sugar-high 5-year olds, but the choice isn’t mine.

A few of my friends are also coming over – the plan is to hit-up the Cucumber Mojitos. How else do you get through a day filled with screaming kids?!

Garlicky & Cheesy Quinoa Zucchini Fritters | | Packed with Quinoa and Zucchini, these Fritters are super delicious and very easy to make!

As you may have noticed, I have been keeping it real and pretty simple in the kitchen, lately.  You know, trying to eat right, and all that.  I’m also trying to stay far away from Lasagna Dip (I heart that stuff *thiiiiiis* much!) and Chocolate Mousse Cake. I figure, coat-season will be back soon, and before you know it, I’ll be stuffing this face with all kinds of chocolaty, ooey gooey amazingness.

However, due to the abundance of vegetables provided to me by my parent’s enormous vegetable garden, it’s that much easier to eat good and eat right.

Garlicky & Cheesy Quinoa Zucchini Fritters | | Packed with Quinoa and Zucchini, these Fritters are super delicious and very easy to make!

Inspired by all the healthy-eatings, I decided to hook up with some zucchini and quinoa to make these zucchini fritters happen. Aaaand, because I can’t do a thing without cheese, or God forbid I leave out the garlic, I threw all of that together and made you these crazy delicious patties. Errr, fritters. Cakes??

The best part about this recipe is that you can make the quinoa mixture couple of days ahead, if you want to, and then fry ’em UP when you’re ready! You can have a couple cakes for a light lunch, or an entire batch for dinner… it’s up to you.

This is a quick and hearty summer lunch/dinner/snack/appetizer – enjoy it as you see fit. SO simple and delicious, it would be a shame not to give these fritters a try!

Garlicky & Cheesy Quinoa Zucchini Fritters | | Packed with Quinoa and Zucchini, these Fritters are super delicious and very easy to make!

Now I’m gonna go and tend to the screaming children. WEEEEELP!!!


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Garlicky & Cheesy Quinoa Zucchini Fritters
Prep time
Cook time
Total time
Packed with Quinoa and Zucchini, these Fritters are super delicious and very easy to make!
Serves: Makes 12 to 14 Fritters
  • 2 cups grated zucchini
  • ½-teaspoon salt
  • 1 cup water
  • ½-cup quinoa
  • 1 egg
  • 3 garlic cloves, minced
  • ½-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
  1. Place zucchini in a Colander and toss with ½ teaspoon salt.
  2. Let stand 10 minutes then wring zucchini dry with paper towel.
  3. In the meantime, prepare the quinoa.
  4. Combine water and quinoa in a small saucepan; bring to a boil.
  5. Reduce quinoa to a simmer; cover and cook for 10 minutes.
  6. Remove from heat, fluff with fork and let stand ten minutes.
  7. Place zucchini in a large bowl.
  8. Add quinoa, egg, garlic, oregano, fresh cheese, and panko crumbs.
  9. Season with salt and pepper; mix until thoroughly combined.
  10. Heat olive oil in a skillet.
  11. Shape zucchini-mixture into 2 to 3-inch patties.
  12. Working in batches, add zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 4 minutes per side.
  13. Transfer fritters to a paper towel–lined plate.
  14. Serve with yogurt, or sour cream, soy sauce, etc...
Nutrition Information
Serving size: 4 fritters Calories: 122 calories per fritter Fat: 7.3 grams

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  1. says

    hi…just tried this recipe…was very skeptical at the taste and how they would stay together….but I was pleasantly surprised….they have a great taste and even my husband liked them…made them gluten free and they came out great…thanks

  2. Chelsea says

    I made these last night with the broccoli & cheese casserole & although I LOVED them, they didn’t hold together very well. The only thing I can assume is that I didn’t soak up enough of the water? But I was constantly adding olive oil & most of them just fell apart :( they got devoured even with not looking pretty! Haha. Any suggestions on how to keep them together better?

    • says

      Hi Chelsea!! Seems like both recipes didn’t work out for you. :( I’m so sorry! The only thing I can think of here is that the zucchini either wasn’t dry enough or maybe there were too many dry ingredients and not enough egg? I’m just guessing. They should hold up like a meatball when you shape them.
      Don’t give up on them, though! They’re so good! 😀

      • Chelsea says

        I know, what a bummer! I followed the recipe to a T but the only thing I can think of is I didn’t drain enough of the water from the zucchini… Do you have a good way to make sure it’s really dry? I used soooo many paper towels & it was like the water wasn’t giving up! They still turned out super good, just some of them were ugly. Hahahaha I would try to form them & it was like they were falling apart… :(

        • says

          Hi Chelsea!! Ugly, but delicious. I can live with that! 😉
          My tip would be to salt the shredded zucchini and let it drain for about 20 to 30 minutes. Use kosher salt, if you have it. You can then pat it dry before cooking, but don’t use salt while cooking the zucchini in case it’s too much. Taste as you go would be best in this case.

    • janet says

      I agree – you should post calorie content per serving size after all the title of your webpage “diethood” implies that these recipes are low in calories. They all seem delicious by your photos but are they?

  3. Holly says

    This might be a silly question but I’m new to cooking with quinoa. Do I need to cook the actual quinoa before adding it to the other ingredients? Or do I leave it in its raw state and just add it straight from the box? TIA

    • says

      Hi Holly!! Not silly at all! Quinoa is still fairly new to many, and for this recipe you first have to prepare the quinoa. All you have to do is combine water and quinoa in a small saucepan and bring to a boil. Reduce heat down to a simmer; cover and cook the quinoa for 10 minutes. Remove from heat, fluff with fork and let stand ten minutes to cool down. These steps are also listed in the recipe box under steps 4 through 6. Let me know if you have any more questions – I’m always happy to help!! Have a great day!

  4. Beth says

    I’ve been trying to find recipes with veggies that I can make ahead and have my hubby feed to our daughter, these look like they’ll work great!

  5. Clara says

    WOAH I just made these and they are sooooo delicious! Im so full ugh but I want more but I can’t eat anymore! The struggle!

  6. says

    I made these last night for dinner and they were fantastic! My 6y.o. liked them too ( and she is a picky eater). Success! this recipe is a keeper! Thank you Katerina!

  7. Gonzalo says

    Hi Katerina!
    This recipe looks amazing and the pictures are awesome. I am trying to make it a little more healthier (even though it already is). Can you think about a low-cal alternative for the cheese and the panko? Do you think I can still cook them without those ingredients?

    Thanks so much for all your recipes!

    • says

      Hi, Gonzalo!

      Considering that the mixture is a bit sticky due to the moisture of the quinoa, you can certainly try to make these without the crumbs. The cheese adds a lot of flavor to the fritters, but if you don’t mind that, either choose a low-cal sharp cheese or just leave it out and add some fresh herbs to kick up the flavor. I’d go with more oregano or even thyme. Let me know how they turned out!

      • cindy says

        I use almond meal as a substitute for bread crumbs in meatballs so I would imagine it would work here as well. The cheese is hard to substitute because of the great flavor it would add.

  8. Jill says

    Made these tonight – so good! We treated them like meatballs and served with marinara sauce.

    Do you think baking them would work? Maybe on a wire rack so they crisp up a bit?

    • says

      Hi Jill!!

      Oh I am so happy you enjoyed them!! Between these fritters and my zucchini brownies, I am running out of zucchini! 😀
      To answer your question; I have made these in the oven and they were good. I also think your wire rack idea might be better than mine. I preheated the oven to 400 degrees Fahrenheit and just placed the fritters on a parchment paper-lined baking sheet. 10 minutes on one side, flipped them for another 10 minutes on the other and they were great! Hope that helps!

  9. Dina says

    Love it! Thank you for sharing. Question, do you think couscous would work in this reciepe instead if quinoa? Always enjoy reading your blog. God bless, Dina

    • says

      Hi Dina!! Thanks SO MUCH for the kind words!! I would definitely use couscous instead of quinoa, but you might need to add about a 1/4-cup more to get the right consistency. Let me know how they turn out!

  10. says

    Your fritters looks amazingly tasty for being full of veggies and healthy grains. :)

    Best of luck with the Frozen themed b-day party. Easy on those mojitos.


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