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Easy Meals

Zucchini Quinoa Oat Burgers

Zucchini Quinoa Oat Burgers are patties made from chickpeas, oats, quinoa, fresh herbs and shredded zucchini. 

I’m so excited to share this recipe for Zucchini Quinoa Oat Burgers that’s a great option for summer! Fresh, flavorful and made with ingredients I’m betting are already in your pantry, they come together in hardly any time at all. 

This post was created in partnership with The Quaker Oats Company. As always, all opinions are my own and I appreciate your support!

Chickpeas, Quaker Old-Fashioned Oats, and quinoa make up the base of these patties and contribute to their texture. Oats are often used in the breakfast category however I love incorporating them into savory recipes like this — it’s super cool how versatile they can be! Shredded zucchini is the not-so-secret ingredient that adds a lot of moisture and a summertime spin to each bite! 

Versatility of Oats 

When you think of oats you often think of breakfast, but one thing I love about oats is just how versatile they really are in recipes for lunch, dinner, snacks and desserts. Baked goods, chili, oatcakes and burgers all benefit from the deliciousness of Quaker Oats. 

This recipe for Zucchini Quinoa Oat Burgers shows just how versatile oats can be! Quaker Old-Fashioned Oats give these burgers an amazing texture and per ½ cup, oats are a good source of fiber (5g of total fat). 

For over 140 years, Quaker has been the leading expert in oats, committed to combining science, scale, passion and expertise, and dedicated to researching all that this powerful grain has to offer. Their oats are produced with high standards of quality, and taste in mind.

The oats used in each variety of Quaker Oats – Instant, Quick, Old Fashioned and Steel Cut – are 100% whole grain, and ounce per ounce, they all provide similar amounts of fiber, vitamins and minerals.

zucchini oat burgers

Eat these burgers like you would traditional burgers or top them with lemon, more herbs or avocado. I also like putting 1-2 on top of a salad for more protein and fiber! 

Ingredients for zucchini quinoa oat burgers

  • quinoa
  • shredded zucchini 
  • reduced-sodium chickpeas 
  • Quaker 100% Old-Fashioned Oats
  • garlic cloves
  • salt
  • oregano
  • pepper
  • egg
  • feta cheese 
  • parsley 
  • mint 
  • dill
plant based zucchini quinoa oat burgers
zucchini-oat-burgers

Zucchini Quinoa Oat Burgers

Maggie Michalczyk, RDN
Zucchini Quinoa Oat Burgers are plant-based patties made from chickpeas, oats, quinoa, fresh herbs and shredded zucchini.
Prep Time 10 mins
Cook Time 5 mins
Servings 5 patties

Ingredients
  

  • 1/2 cup quinoa
  • 1/3 cup shredded zucchini
  • 1 can reduced-sodium chickpeas rinsed and drained
  • 1 cup Quaker Old-Fashioned Oats
  • 2 cloves garlic
  • ½ tsp salt
  • 1/4 tsp. pepper
  • 1 egg
  • 1/4 cup crumbled feta cheese
  • 1 tbsp. parsley
  • 2 tbsp. mint
  • 2 tbsp. dill
  • Optional toppings: sliced avocado lemon, herbs

Instructions
 

  • Cook quinoa according to package directions and let cool.
  • In the bowl of a food processor combine chickpeas, oats, quinoa, garlic, parsley, mint, dill and salt and pepper. Pulse until combined and a crumbly dough starts to form. Add the egg and pulse until the mixture resembles wet clay. 
  • Transfer to a medium-sized bowl and stir in feta and shredded zucchini that the excess water has been squeezed out with a paper towel. 
  • Use a ⅓ cup to portion out the individual patties. 
  • Heat a large skillet over medium. Drizzle with olive oil and cook the burger patties on each side, until both sides are slightly browned. 
Keyword zucchini quinoa oat burgers; zucchini oat burgers

More recipes with oats you’re sure to love

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how to make zucchini quinoa oat burgers
Easy Meals

Zucchini Noodle, Quinoa and Turkey Stuffed Peppers

These zucchini noodle, quinoa and turkey stuffed peppers are easy to make and bursting with delicious flavor and are gluten free and paleo friendly.

This simple recipe for zucchini noodle, quinoa and turkey stuffed peppers is packed with protein and can be made in under 45 minutes. If you’re cooking for two, you’ll have leftovers that make a great lunch or dinner the next day!

Peppers are such a fun vehicle to add more nutrition to, and this recipe is perfect for anyone who is trying to eat more vegetables, is gluten free, or following a paleo diet.

Healthy Ingredients for Stuffed Peppers

  • quinoa (adds more plant-based protein and fiber to this recipe vs. rice)
  • zucchini noodles (packed with vitamin C and adds a great texture)
  • peppers (healthy and crunchy!)
  • ground turkey ( provides protein and vitamin B6, zinc and iron)

If you can’t yet tell, I’m on a major pepper kick! Some of my other favorite pepper recipes are this one for a pepper sandwich and this simple recipe for tandoori chicken stuffed pepper with saffron cauliflower rice.

Peppers are a great source of vitamin C containing over 160% of your daily value of the nutrient. Other vitamins and minerals found in bell peppers include vitamin K, vitamin E, vitamin A, folate, and potassium. One cup of peppers has about 9 grams of carbohydrate, which is why this sandwich is a good option for those following a low carb diet or just wanting to up their vegetable intake.

Make this recipe paleo and whole30 approved by omitting the Parmesan cheese. Skip the ground turkey for a vegetarian option.

Healthy zucchini noodle stuffed peppers

Zucchini Noodle, Quinoa and Turkey Stuffed Peppers

Maggie Michalczyk, RDN
A fun way to use zucchini noodles, these stuffed peppers with quinoa and turkey are sure to be a delicious addition to your weekly meal rotation! Easy to make and packed with protein and nutrition!  
Prep Time 15 mins
Cook Time 20 mins
Servings 6 stuffed peppers

Ingredients
  

  • 6 bell peppers any colors will work
  • 1 cup quinoa cooked
  • 1 lb ground turkey opt for 93% lean
  • 2 medium zucchini spiralized
  • 2 tbsp. olive oil divided
  • 3 cloves garlic minced or pressed
  • 1/4 tsp crushed red pepper flakes
  • 1/2 cup chopped yellow onion
  • 1 can crushed fire roasted tomatoes
  • 1/2 cup grated Parmesan cheese plus more for garnish
  • 1/4 cup chopped fresh basil
  • salt and freshly ground black pepper

Instructions
 

  • 1. Preheat the oven to 375°F.
  • 2. Cut around the top of the pepper, removing the stem, and all of the seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Microwave for 5 minutes until they start to soften. Remove and set aside.
  • 3. Spiralize  the zucchini. Heat 1 tablespoon of the olive oil in a large skillet over medium high heat. Add the zucchini and season with a sprinkle of salt. Toss the zucchini and cook until it just begins to soften, about 2 minutes, then transfer to a bowl and set aside.
  • 4. In the same pan, heat the rest of the olive oil until hot then add the ground turkey, garlic, crushed red pepper flakes and season with salt and freshly ground black pepper. Cook for about 5 minutes or until cooked almost through, stirring often.
  • 5.Add the onion and continue to cook until the onion softens. Stir in the crushed tomatoes and cook for another minute. Remove from the heat and stir in the quinoa and zucchini. Toss with the Parmesan cheese and the fresh basil and season to taste.
  • 6. Add the peppers to a 3 quart baking dish and fill them with the zucchini noodle and quinoa mixture. Sprinkle the tops with more Parmesan cheese if desired, and bake for 20 minutes or until peppers are softened and cheese is browned. 

Notes

You can make this recipe vegetarian by omitting the ground turkey. 

Looking for more pepper inspiration? Here’s a list of dietitian created pepper recipes that are nutritious and creative to add to your meal lineup!

Perfectly Roasted Red Peppers

Philly Cheese Steak Stuffed Bell Peppers

Mediterranean Hummus Stuffed Peppers

Turkey Taco Boats

Sheet Pan Chicken Fajitas

Roasted Red Pepper Dip

KUNG PAO CAULIFLOWER MEATBALLS

Thai Peanut Spaghetti Squash Bowl

CHICKEN PARM STUFFED PEPPERS

SMOKEY ROASTED RED PEPPER AND GOUDA SOUP

Vegan Creamy Rice with Parsnips, Onion, and Pepper

Turkey Veggie Platter

INSTANT POT STUFFED PEPPERS {WITH TURKEY AND QUINOA}

ONE SHEET PAN CHICKEN FAJITAS WITH AVOCADO SAUCE

PASTA WITH A CREAMY ROASTED RED PEPPER & GOAT CHEESE SAUCE

QUICK-PICKLED RED PEPPER WRAPS

Vegan Roasted Vegetable Lasagna

Roasted Eggplant & Zucchini Soup

Vegan Sorghum Chili

mushroom, barley and kale stuffed peppers

SPAGHETTI STUFFED BELL PEPPERS

Mediterranean Hummus Pasta Salad

easy 5 minute asian coleslaw

vegetarian burrito bowl recipe with queso

INSTANT POT CILANTRO CHICKEN AND RICE

VEGETARIAN CUBAN DINNER

GRILLED VEGGIE PIZZA

Kala Chana Chaat (Black Chickpea Salad) | Vegan, Gluten Free

Salmon and Quinoa Mason Jar Salad

EASY VEGETARIAN STUFFED PEPPERS

Mexican Stuffed Peppers

Creamy Red Lentil and Pepper Chili

Chickpea and Farro Stuffed Peppers

Southwest Tuna Stuffed Mini Peppers

STUFFED PEPPER SOUP

coconut curry stuffed peppers

Wild Rice and Kale Salad

RED PEPPER, KALE AND FETA FRITTATA

MINI BELL PEPPER NACHOS

VEGETARIAN QUINOA STUFFED PEPPERS

breakfast stuffed peppers

Rosemary Lemon Tofu and Peppers

CRUNCHY SALAD MIX + THREE EASY LUNCH SALADS

Southwest Stuffed Bell Peppers with Black Beans and Quinoa (Vegan, Gluten-Free)

PIZZA STUFFED PEPPERS

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Easy Meals

Healthy Zucchini Lasagna with Quinoa

Healthy zucchini lasagna with quinoa is a delicious gluten free and healthy weeknight meal. It’s packed with nutrition and lower in carbs than typical lasagna. (gluten free, dairy free options)

My love affair with zucchini continues with this recipe for lasagna made with it! Zucchini is a versatile vegetable and a good source of vitamin C, A, B vitamins and minerals like magnesium, potassium, and manganese.

What is healthy zucchini lasagna with quinoa?

It’s simply lasagna made with zucchini instead of noodles with quinoa added for more protein and fiber!

Traditional lasagna is high in carbs and low in protein with little to no fiber. Sure, the pasta and cheese makes you full but it’s not doing you any favors in the nutrition department. This healthy zucchini lasagna is lower in carbs from using zucchini, higher in fiber from the zucchini and quinoa and higher in protein from the combination of quinoa and cheese. I cup of zucchini has less than 4 grams of carbs and 2 grams of fiber, whereas 1 cup of spaghetti has 43 gram of carbs and 0 grams of fiber!

I’m definitely not the pasta police, and do enjoy really good Italian food on occasion, but if I’m making lasagna at home you better believe I am upping the nutrition!

Quinoa is a great source of plant-based protein and my go-to grain in salads. It adds to the heartiness of this lasagna!

Tips for making zucchini lasagna with quinoa

To ensure the recipe doesn’t turn out overly “wet” pat dry the cut zucchini with paper towels to remove any excess moisture.

Another reason why I like zucchini so much is that it goes great with pumpkin! If you’re a fan of both like I am be sure to check out this recipe for paleo pumpkin zucchini banana bars!

healthy and easy zucchini lasagna

Healthy Zucchini Lasagna with Quinoa

Maggie Michalczyk, RDN
Healthy zucchini lasagna with quinoa is a delicious gluten free and healthy weeknight meal. It's packed with nutrition and lower in carbs than typical lasagna!
Prep Time 10 mins
Cook Time 30 mins

Ingredients
  

  • 1 cup tricolor or white quinoa
  • 3 medium sized with medium thickness zucchini or yellow squash
  • 1 cup marinara sauce I like this one especially!
  • 3/4 cup part-skim ricotta cheese
  • 1/4 cup shredded or grated parmesan cheese
  • 2 tbsp. mozzarella cheese to sprinkle on top optional
  • 1 large egg
  • 2 tsp. Italian seasonings
  • 1 tsp. turmeric
  • 1/2 tsp. pepper helps the body absorb turmeric better!
  • 1 tsp. salt

Instructions
 

  • Preheat oven to 400 degrees F. Cook quinoa according to package directions.
  • Wash and rinse zucchini and cut the top off. Using a mandoline slicer, slice the zucchini into thin strips and place strips on a sheet of paper towel. Continue with remaining zucchini and yellow squash. Use paper towels to squeeze out extra moisture from the zucchini.
  • In a small bowl combine egg plus ricotta cheese, parmesan cheese, Italian seasonings, turmeric and black pepper and salt (the mixture will be bright yellow from the turmeric!). Whisk until combined. In another bowl mix of quinoa and ¼ cup marinara sauce together.
  • Cover the bottom of a 9-in glass skillet with marinara sauce (you can also use a cast iron skillet or a glass pie dish to make this lasagna circular like I did).
  • Add a layer of zucchini, then a layer of quinoa, then a thin layer of turmeric ricotta (the back of a spoon works well to spread it. Add another layer of zucchini and repeat with remaining ingredients. You should end with zucchini on top. Spread a little more marinara sauce on top just to cover and a sprinkle of mozzarella cheese. Layers go like so: zucchini, quinoa, turmeric ricotta.
  • Bake for 20 minutes and then cover with aluminum foil and back for another 10 minutes.
  • Enjoy on top of greens of on the side of baked chicken or fish. Store in an airtight container in the fridge for about 4-5 days.

Notes

To make this recipe dairy free, use cashew ricotta or a vegan cheese blend in place of ricotta, mozzarella, and parmesan cheese. 

xoxo

Maggie

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Pumpkin Dinner

Fall Harvest Salad with Pumpkin Vinaigrette

Fall produce is everywhere you look at the grocery store, farmers’ market and on Instagram! The cooler temperatures and flavors of the season were the inspiration behind this fall harvest salad with pumpkin vinaigrette that will have you celebrating autumn with every bite!

I did not always know how to roast a pumpkin or cook a squash, so apples were about as seasonal as I got. As time went on (and my love for all things fall grew) I started learning more about the nutritional benefits of seasonal vegetables, which really opened my eyes to all of the possibilities for what you can do with them.

Pair that with my love of pushing the pumpkin envelope and putting it into as many things as possible and the pumpkin vinaigrette for this salad was born! I also shared this vinaigrette idea in my cookbook, The Once Upon a Pumpkin Cookbook that has 50 recipes and 30 hacks for using pumpkin puree in sweet and savory recipes!

pumpkin vinaigrette

This salad combines quinoa, kale, delicata squash, chickpeas, apples, parmesan cheese, and pumpkin seeds in a delicious and easy to make salad inspired by the flavors of the season! I recently contributed to an article in Women’s Health on 6 legit benefits of quinoa, a must read if you haven’t gotten on board this grain train. Technically, quinoa is not a grain at all but rather a seed  packing a protein punch that many other grains and seeds do not. Quinoa is considered a complete protein because it contains all nine essential amino acids, something very unique to non-meat sources of protein.

I love it served out of a pumpkin like this because not only is it functional but it doubles as table decor! To me fall entertaining means using pumpkins in as many ways as possible and this is one of those creative ways I can not get enough of!

pumpkin spice roasted chickpeas

fall harvest salad

pumpkin vinaigrette

Fall Harvest Salad with Pumpkin Vinaigrette

Maggie Michalczyk, RDN
Dive into loving seasonal produce with this salad that combines the flavors of the season! Powered with plant protein from quinoa, you'll be satisfied and delighted as you reap the nutritional benefits of these fall foods.
Prep Time 15 mins
Cook Time 40 mins
Servings 4 servings

Ingredients
  

Harvest Salad:

  • 1 pie pumpkin hollowed out for the bowl
  • 2 cup kale
  • 1 cup cooked quinoa
  • 1 small delicata squash
  • 1 can garbanzo beans aka chickpeas
  • 1/2 apple diced
  • 1/4 cup pumpkin seeds
  • 1/4 shredded parmesan cheese
  • 2 tbsp. olive oil
  • 2 tsp. pumpkin pie spice
  • salt and pepper

Pumpkin Vinaigrette:

  • 1/4 cup pumpkin puree
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. olive oil
  • 2 tsp. grainy mustard
  • 1/2 tsp. red pepper flakes
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400 degrees F.
  • Wash the outside of the delicata squash and cut off the two ends.
  • Cut the squash into rings, place into a bowl and toss with 1 tbsp. olive oil, salt and pepper. Roast for 15 minutes.
  • Drain and rinse the can of chickpeas. Toss with pumpkin pie spice and once the squash is done roast on a parchment lined baking sheet for 25 minutes.
  • Meanwhile, add 1 tbsp. olive oil to kale and massage. Massaging helps to breakdown the fibers and make it more enjoyable to eat!
  • Once squash is roasted poke out the seeds and cut pieces in half into half moons.
  • Whisk together ingredients for vinaigrette and set aside.
  • In a medium bowl combine, kale, quinoa, chickpeas, apples, parmesan cheese, pumpkin seeds, and squash. Add vinaigrette and toss together.
  • Serve in hollowed out pie pumpkin and enjoy!

XOXO

MAGGIE