The weekend is when my weekday routine is pleasantly turned upside down. I don’t have to wake up when my alarm goes off, I can just keep hitting snooze. I don’t have to rush out of the house to beat morning traffic so I can get to work on time. And, I don’t have to bother with make-up, itchy dress-pants or combing my hair. I can just stay in my pyjamas all day long. I can also forego my 3 meals + 2 snacks per day routine. In fact, I don’t even bother with prepared meals on the weekend. I just nibble on whatever I have in the fridge (usually in between episodes of Keeping Up With the Kardashians and the Food Network.) Oh, how I love weekends.
One of my favourite, in season snacks to make is quinoa zucchini fritters. This recipe is adapted from 2 sources: my Mom (she is an amazing cook!) and Diethood’s Garlicky Cheesy Quinoa Zucchini Fritters (I love the use of quinoa for a punch of protein). I enjoy these fritters as a late breakfast or early lunch on those lazy Saturday or Sunday mornings when I’ve happily slept in late. Dip them in a marinara sauce or zesty greek yogurt and you have a complete weekend meal….umm, I mean snack. Here’s to the weekend!
Quinoa Zucchini Fritters (yields 12-14)
2 cups grated zucchini
1 cup water
2 garlic cloves, minced
1/2-teaspoon dried oregano
handful of fresh parsley, chopped
1 cup grated fresh parmigiano-reggiano cheese
1 cup panko crumbs (or traditional bread crumbs)
salt and fresh ground pepper, to taste
3 tablespoons olive oil