- 120 g Parmesan cheese, use combination of cheese if parmesan is too strong a flavour
- 2 Zucchinis, roughly chopped
- 170 g quinoa, uncooked
- 1 egg
- 40 g panko breadcrumbs, (substitute fresh breadcrumbs)
- 1 tsp mixed Italian herbs, use less if yours have more *oomph*
- 1/2 tsp salt
8Recipe is created for
9Afternoon tea Breakfast Brunch Lunch Snack Supper Alcohol-free Children food Vegetarian Nut free Autumn Carnival Easter Father's Day Halloween Mother's Day Spring Summer Valentine’s Day Baking BBQ Birthday Buffet Children birthday Everyday Kids in the kitchen Creative Easy Low budget Natural Quick New Zealand Appetizer Side dish British & Irish Australian Egg dish (soufflé, omelette) Pie, quiche Vegetable dish
1. Preheat oven to 180C.
2. Add cheese to TMX bowl, grate 10 secs / spd 7. Set aside.
3. Add zucchini to bowl, grate 5 secs / spd 7, set aside in a colander to drain. Rinse bowl.
4. Add 900g water to the TMX bowl and the quinoa into the steaming basket. Set in place & cook 15 mins / Varoma / Spd 4.
5. Pour cooking liquid through the steaming basket to capture any quinoa that fell through then set quinoa aside. Clean & dry bowl.
6. Squeeze excess moisture from zucchini & add to TMX bowl.
7. Add all remaining ingredients to TMX bowl, mix / 10 secs / spd 4 or until combined.
8. Pour into a lined rectangular tray (9in x 13in) and spread evenly. Bake at 180 for 25-30 mins, it should be golden on top.
9. This can also be made into muffins (bake for 15-20mins) or shaped into patties & cooked in a frying pan.
10. Serve warm with greek yoghurt or sour cream. Can also be enjoyed cold.
This is great for kids to take to schools.
Enjoyed as an on the go breakfast or mid morning snack.
Recipe adapted from //diethood.com/garlicky-cheesy-quinoa-zucchini-fritters/
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