Gave these a shot for some easy snacks/ lunches for the school year. Surprisingly they turned out quite tasty although slightly messy (all my stuff is haha). The only thing I might change is to add more seasoning next time and bake a little longer but I had somewhere to go. I added extra baking time in the directions for you! Enjoy.
3/4 cup uncooked quinoa
2 medium zucchini-shredded
1 cup crumbled goat cheese
2 tablespoons chopped parsley
3 tablespoons panko bread crumbs (or regular)
2 eggs, beaten
pepper (to your liking)
Preheat oven to 400 and line baking dish or cookie sheet with parchment paper.
Cook the quinoa-(add quinoa to 1.5 cups water in a saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is cooked, about 15 minutes.)
Shred the zucchini.
Using a dish towel or paper towel squeeze the liquid out of the shredded zucchini.
Beat the eggs in your mixing bowl.
Add and then combine cooked quinoa, zucchini, cheese, parsley, bread crumbs, and pepper to the beat eggs. Mix well.
Form the mixture into patties. They might fall apart easily especially if your zucchini is still wet. If this happens, add more breadcrumbs, one tablespoon at a time.
Place in dish or on a pan and bake for about 15 minutes on each side at 400.
Turn the oven up to 425 and bake for about another 10 minutes on each side or until patties brown.
9. Transfer to a cooling rack to cool. Enjoy fresh. Store in sealed container in the fridge.
( I placed half on a plate and froze them and placed in a freezer bag one fully frozen for lunches to go)