Zucchini Patties

Zucchini Quinoa Patties

It’s that time of year when zucchini is plentiful, and I have several recipes to share which will use it all.  This first one is a twist on a traditional recipe.  The twist is that quinoa is included to add a protein boost.  This recipe is best with fresh zucchini, but the others are great with fresh or frozen zucchini.  I will explain how I freeze it with the next zucchini post.

The original inspiration for these patties included several migraine triggers which I have removed/replaced.  We like these patties best when served as a side dish.

UPDATE:  When I posted this on Friday, I included the wrong amounts for the quinoa and water.  It is now correct.  I hope this didn’t create a problem for anyone trying the recipe!

Zucchini Patties

Zucchini Quinoa Patties

1/4c. quinoa, rinsed
1/2 c. water
1 1/2 c. grated zucchini
1/4 c. rice flour
1/4 t. baking powder
1/4 t. salt
1 t. oregano
1/8 t. garlic powder
black pepper
2 to 4 Tbsp. coconut oil

  1. Cook quinoa in the water.
  2. Squeeze the zucchini to remove excess water.
  3. Stir all ingredients (except for the coconut oil) together in a bowl.
  4. Mold a spoonful of mix into a ball and flatten into a patty.
  5. Fry in a skillet with heated coconut oil until each side is browned.  I use 1 to 2 Tbsp. oil at a time and add as necessary.
  6. Serve warm.

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