Baked Zucchini Fritters [oil-free, gluten-free, vegan]

NOTE: It is best to make the quinoa in advance. You will need a total of 3 cooked and chilled cups for this recipe. One cup of quinoa plus 2 cups of water will yield 3 cups of cooked quinoa. Simply place quinoa and water into a saucepan, bring to a bowl, cover, turn heat down to low, and set a timer for 15 minutes. DO NOT open the top until the 15 minutes is up. Use a fork to fluff the quinoa. Chill before making this recipe.

4 large zucchini
4 cloves of garlic, crushed
3 cups (previously) cooked and cooled quinoa
1/3 cup chickpea (garbanzo bean) flour + 1/4 cup water
3/4 cup brown rice flour
1/2 t garlic powder
1 t onion powder
1/2 t dried dill
1/2-3/4 t salt
A few shakes of black pepper

Preheat oven to 400 degrees (375 convection or airfryer setting).
Shred zucchini in a food processor or on a box grater.
Place shredded zucchini and crushed garlic in a large skillet over medium high heat.
Cook about 10-12 minutes (uncovered) until the zucchini reduces and moisture is released and
evaporated.
Mix the chickpea flour with the water and set aside.
In the meantime, combine the 3 cups of cooked and cooled quinoa, the brown rice
flour, spices, salt and pepper in a large bowl.
Add the cooked zucchini/garlic and the chickpea flour mixture into the bowl and
combine well.
On parchment-lined trays, scoop about 2-3 T of the mixture on the tray and spread
into 1/4" high circles with a small silicone spatula.
Place in the oven to bake. The baking time may vary depending on the moisture content of the batter. Try flipping after about 20 minutes. Then bake another 10-15 minutes or until lightly browned and mostly dry throughout.
Serve with vegan Buffalo ranch dressing or other favorite dipping sauce.