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Garlicky & Cheesy Quinoa Zucchini Fritters

These Garlicky & Cheesy Quinoa Zucchini Fritters are packed with quinoa and zucchini. One of my favorite summer zucchini recipes, these fritters are super delicious and very easy to make!

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

ONE OF MY FAVORITE SUMMER ZUCCHINI RECIPES

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 | www.diethood.com | 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 | www.diethood.com | 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 | www.diethood.com | 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!!!

ENJOY!

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

Garlicky & Cheesy Quinoa Zucchini Fritters

Katerina | Diethood
These Garlicky & Cheesy Quinoa Zucchini Fritters are packed with quinoa and zucchini. One of my favorite summer zucchini recipes, these fritters are super delicious and very easy to make!
4.54 from 13 votes
Servings : 14
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins

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
Optional
  • Yogurt
  • Sour Cream
  • Soy Sauce

Instructions
 

  • 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...

Notes

RECIPE SOURCE: DIETHOOD
 

Nutrition

Calories: 102 kcal | Carbohydrates: 8 g | Protein: 4 g | Fat: 5 g | Saturated Fat: 1 g | Cholesterol: 16 mg | Sodium: 236 mg | Potassium: 102 mg | Fiber: 0 g | Sugar: 0 g | Vitamin A: 110 IU | Vitamin C: 3.4 mg | Calcium: 102 mg | Iron: 0.7 mg | Net Carbs: 8 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American
Keyword: best zucchini recipes, easy zucchini recipes, zucchini dinner ideas, zucchini fritters
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Categories:

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69 comments on “Garlicky & Cheesy Quinoa Zucchini Fritters”

  1. Easy healthy don’t add salt I did forgot the Parmesan is salty. I’m going to freeze half see how they do!!

  2. I made this recipe with friends that, I have to say, are hard to please, and everyone loved it!! I would say tho that you can take the excess of humidity out of the zucchini by squishing it inside a towel and it’s easier than using the paper towel and more effective. Otherwise it was great!

  3. Just make sure y’all wring the zucchini out after 10 minutes, and it’ll stick together. That’s where the water is coming from, so if you wring it out, it’ll be no problem.
    I like Kajsa’s idea of serving with dill and sour cream. That sounds good, too!

  4. These are wonderful! I used regular dry breadcrumbs, colby-jack cheese, 3 eggs, and za’atar and followed the cooking suggestions of Joanna above. Also fried in coconut oil. A little spiciness wouldn’t hurt these at all.

  5. Avatar photo
    Connie Greenwald

    Has anyone tried to bake these in a muffin pan? (Sorry if I missed this idea in the older posts).

  6. I was very excited to make these after reading all the fabulous reviews, but I was disappointed with the results. I think it is the cheese. The parmigiano-reggiano cheese has a very strong flavor, and it overwhelmed the fritters. They tasted somewhat bitter or sharp. Not a pleasant flavor. Maybe they are supposed to, or maybe I just don’t like that type of cheese (I bought a chunk from the store and grated it myself at home). Has anyone tried a different type of cheese (more mild perhaps) and gotten good results? I really want to make these again as I have a vegetarian daughter and my husband eats more low-carb for his diabetes. This recipe hits both requirements. Any feedback is greatly appreciated. Thanks!

    1. I make them with shredded mozzarella. We LOVE them. My 11 year old takes them to school in her lunch.

    2. Skip the Origano perhaps replace with springs onions (Scallions) and use any cheese or combination of cheeses adding Ricotta even works. This a great recipe love the Quinoa.

    3. So leave the cheese out I did and they were delicious. Or if you prefer you could substitute another kind of cheese. They are really good and I have the same dietary situation in my home

    4. Parmigiano-Reggiano cheese (and most European aged cheeses) are probably too strongly flavored for most American palates in a cooked dish, because people are used to much blander, less aged and highly processed white (or artificially colored yellow/orange) cheeses. You can substitute the cheese for a blander, cheaper supermarket choice though because it’s there mostly as a binder and for flavor when fried. Personally, I loved the choice of the strong Italian cheese (even standard supermarket Parmesan works well too, though cheaper and milder). Without the flavorful cheese, this recipe tastes like Chicken McNuggets IMHO, and not worth the effort: you can go to a fast-food joint for that kind of food, hardly worth making at home!

  7. Awesome recipe!! Definitely adding this one to the list of things to try!!! Looks amazing and I know that our kids will love it!!

    Thank you for sharing!

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