Rinse well the quinoa under running water to remove any debris.

Combine water and quinoa in a small saucepan, bring to a boil, reduce to a simmer, cover and cook for 10 minutes or following the cooking directions on the quinoa packaging.

Remove from heat, fluff with fork and let cool down ten minutes

Grate the zucchini finely and squeeze them with your hands to remove the extra water.

In a large bowl add the zucchini, quinoa, egg, garlic, oregano, grated Parmesan cheese and rolled oats.

Mix until thoroughly combined

Place in the fridge to set for 30 min or more.

Heat olive oil in a skillet, add one tablespoon of mix, flatten with a spoon/spatula to give a patti form.

Cook 4 min, flip on the other side and cook for another 4 min until golden and crisp

Serve warm