September 2, 2016

Recipe: Zucchini Quinoa Cakes

Zucchini Quinoa Cakes

You wouldn't believe it, but taking a really nice picture of food for Instagram photos is a lot of work! And that's why I don't do it :p

My food is made in every day life without fun lighting effects, or special plates, it's literally plated, photographed, and then eaten immediately after.

I digress. I haven't made these in ages but they are SO good! Hearty and filling with a delicious dip, and they even taste delicious cold.

If you want to hide your zucchini even more for those picky eaters, blend up the zucchini first instead of just shredding it. Enjoy!


  • 2 cup shredded zucchini 
  • 2 cup cooked quinoa
  • 1 egg
  • 4 cloves of garlic, minced
  • ½ cup green onions 
  • |½ cup breadcrumbs
  • ½ cup panko crumbs 
  • | ½ cup parmesan cheese
  • Zest from 1 lemon
  • 1 tsp lemon juice
  • ½ tsp salt & ½ tsp pepper

Yogurt Dip:

  • 2 tbs EVOO | 1 cup plain greek yogurt | Juice ¼ lemon | 1 tbs freshly chopped oregano | 1 clove garlic, minced, brown sugar to taste


  1. Combine and thoroughly mix all the yogurt sauce ingredients together and let sit in the fridge.
  2. Sprinkle ¼ tsp of salt on the shredded zucchini, put in a colander and et sit to draw out any liquid.
  3. Heat oil in a medium skillet and add garlic and green onions, ¼ tsp salt & pepper and cook until veggies are slightly soft. Remove from heat, drain off excess oil and allow to cool.
  4. In a large bowl, combine breadcrumbs, panko, parm cheese and lemon zest. Then mix in lemon juice, quinoa, and cooked green onions and garlic. Add in egg and shredded zucchini. Mix everything together thoroughly and start forming balls (golf ball size) and then carefully flatten into thick patty.
  5. Preheat oven to 400 degrees.
  6. Heat oil on medium-high heat in a large skillet. Carefully place patties into the pan and cook for a few minutes on each side until starts to lightly brown and get crispy. Remove from pan and place to plate w/ paper towel.
  7. Move patties onto a baking sheet and cook in the oven for 15 minutes, turning over at about the halfway point.
  8. Remove from oven, allow to cool slightly and serve with the chilled yogurt sauce on top.
*as an alternative, add some coconut oil or EVOO to the pan and pan fry*