Place the shredded zucchini in a bowl lined with a double-layer of paper towels. Set aside.
Combine the quinoa, onion, garlic, breadcrumbs, eggs, parsley, salt, and pepper in a large bowl. Stir together using a rubber spatula or wooden spoon until combined. Then, stir in the shredded zucchini. Allow the mixture to sit for a few minutes for the breadcrumbs absorb some of the moisture.Scoop 1/3-1/2 cup of the mixture and form the mixture into patties. Cook the patties until deeply brown on both side— be careful when flipping the patties over.
Scoop 1/3-1/2 cup of the mixture and form the mixture into patties. Heat the olive oil in a large skillet over medium-low heat, add 4 patties at a time. Allow the patties to cook for 7-8 minutes until the bottom is deeply browned. Carefully flip the patties over and cook for an additional 5 minutes, or until browned. Remove from the skillet and allow to on a plate while you cook the remaining patties. Add more oil to the skillet if needed between each batch.
Serve plain, in a pita, on a salad, as a burger etc. There are so many ways to enjoy these!
Make Ahead & Freezing Instructions: The uncooked quinoa mixture can be made ahead of time and stored in the refrigerator for up to 3 days. Likewise, pre-shaped uncooked patties can be stored in the refrigerator for up to 3 days. Cooked patties stay fresh in the refrigerator for up to 1 week. Freeze cooked patties individually then in a large zip-topped bag for up to 3 months.
Breadcrumbs: Regular breadcrumbs can be used in place of Panko.