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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 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


  • 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


  • 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

35 Healthy Recipes for Date Night at Home

Cook up something delicious at home with these 35 healthy recipes for date night at home! Each recipe is simple with an elevated touch, making it the perfect recipe for date night in. Pour a glass of wine and have some fun in the kitchen whipping up a meal with the one you love!

If you’re reading this at the time I post this when the coronavirus pandemic is happening in the United States, then it’s safe to say going out to eat is not happening for you either. Restaurants have unfortunately been greatly impacted by the coronavirus, and while we don’t know exactly what the future of restaurant dining will look like yet, we know carry out (in some cases) and date nights at home are our only options.

Rob and I have actually enjoyed pushing ourselves to get more creative in the kitchen and to make things we normally wouldn’t now that we’re staying in for most meals. I do think one of the silver linings of this quarantine is that it’s inspired us to get more creative in the kitchen and take some time to make things we’ve always wanted to learn how to make.

Not only do I think you learn a lot about each other when making a meal together, but it can also be a good bonding activity that turns into something you guys realize you love doing together. Win, win!

The healthy and fun recipes listed below including this pasta one from me are simple, yet elevated making them perfect when you want to whip up something that feels fancy but is pretty simple to make!

Food has an amazing ability to bring us together in good times and in bad. Making a special family recipe can make us feel connected to our loved ones even when we can’t be with them at the moment. Sharing that with some you love is really special and helps you to create your own memories in the kitchen.

So tell Alexa to put on a love songs playlist, pour a crisp glass of wine, and get cooking in the kitchen together!

How to Make Date Night at Home Special

  • Set the mood. Clean up a bit, light some candles, and put on a good playlist. Use the fancier plates or fun glasses for drinks to make everything feel a bit fancier.
  • Start with a charcuterie or appetizer board. It doesn’t have to be exclusive to meats and cheeses. Get creative with what’s in your fridge and pantry. You could even do this for breakfast the next day with a pancake breakfast board.
  • Dress up! I know, I know sweats are life right now, but it can still be a fun pick-me-up to dress up even if you’re just staying home!
  • Create a signature cocktail or mocktail. Recreate your drink of choice at home or make up your own! Bonus points for the person who gets the most creative using herbs, spices, and random ingredients from your cupboards.
  • Turn it into a chopped challenge. Challenge each other to cook with what you have on hand! Pick out a couple of ingredients for the other to cook with and see what they can come up with. Make it a fun game!
white wine zucchini noodles and bucatini with lemon, garlic, tomatoes and capers

I’ve included one of our favorite date night at home inspired recipes. This lemony white wine zucchini noodle pasta dish is delicious and easy to make! Grab the recipe here and bon appetite!

healthy and simple meals for date night at home

Ingredients for Lemony White Wine Zucchini Noodle Pasta

  • spaghetti or bucatini
  • zucchini
  • fresh garlic
  • lemons
  • olive oil
  • butter
  • cherry tomatoes
  • capers
  • parmesan cheese
  • salt and pepper
  • red pepper flakes

equipment / utensils

lemony white wine zucchini noodle pasta
lemony white wine zucchini noodle pasta

Lemony White Wine Zucchini Noodle Pasta

Maggie Michalczyk, RDN
Lemony white wine zucchini noodle pasta is a delicious and simple recipe that you'll love to make any time you're in the mood for a simple yet elevated pasta dish! 
Prep Time 10 mins
Cook Time 10 mins
Servings 2 servings


  • 1/2 lb spaghetti or bucatini
  • 2 medium zucchinis spiralized
  • 1 lemon zested and juiced
  • 2 tbsp. olive oil
  • 4 cloves garlic minced
  • 1/4 tsp. red pepper flakes
  • 1/3 cup white wine
  • Pepper to taste
  • 2 tbsp. salted butter
  • 1/3 cup grated parmesan cheese plus more for garnish
  • 1 cup cherry tomatoes halved
  • 1/4 cup capers


  • Cook pasta according to package instructions. Cook it 1 minute less than the package directions instruct. Before draining the pasta, reserve about a cup of the water for later use.
  • Mince the garlic and zest the lemons using a microplane. Cut the lemons in half and add the juice to a small container so it's ready to go.
  • Heat olive oil in a medium skillet over medium heat.  Add the garlic and cook, stirring, until fragrant but not browned, about a minute. Add the red pepper flakes and stir for a few more seconds.
  • Add lemon juice and white wine, increase the heat to medium-high, and simmer until the liquid is reduced by half, about 3-4 minutes. Season with a pinch of salt and pepper.
  • Add about 1/4 cup of the pasta water, add the butter, and turn off the heat once it's melted.
  • Add the pasta back into the pan, followed by the lemon zest and parmesan cheese, tossing to coat all the spaghetti with the sauce.
  • Add the halved cherry tomatoes and zucchini noodles Add more pasta water as needed, 1 tablespoon at a time. Cook a little more just until the zucchini noodles and cherry tomatoes are tender. 
  • Serve topped with additional  lemon zest, capers, and freshly grated parmesan cheese if desired. Enjoy!
Keyword white wine pasta sauce; lemon pasta; zucchini noodles; bucatini

Dietitian approved date night recipes:

  1. One Pot Creamy Mushroom and Shrimp Pasta Recipe
  2. Mussels Fra Diavolo
  3. 30 Minute Creamy Tomato Gnocchi with Burrata
  6. Blackened Tilapia with Mango Avocado Slaw
  7. Easy Egg Noodle Stir Fry with Veggies and Chicken
  8. Ground Turkey Sweet Potato Burgers
  10. Baked Pesto Salmon
  13. Mussels with White Wine, Garlic and Herbs
  17. One-Pan Turmeric Chicken and Rice
  21. Vegan Mediterranean Vegetable Salad with Prunes and Fruit Dressing
  22. Date Night Herb Crusted Lamb Chops
  23. Healthy Chicken Cordon Bleu
  26. Healthy Lemon Carbonara
  27. Cod, Carrot & Green Bean Foil Packets with Lime Avocado Sauce
  28. 30 Minute Butter Dill Baked Salmon with Roasted Asparagus
  30. Pan seared salmon and caramelized grapes
  31. Healthy Baked Orange Chicken

dessert recipes for date night at home:

  1. pumpkin chickpea blondies {GF & DF}
  2. lemon sugar cookies {GF & DF}
  3. pumpkin chocolate chip cookies {GF & DF}
  4. pumpkin cookie skillet {DF & GF}

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35 healthy and fun recipes for date night in image of zoodles with tomatoes and parmesan
Pumpkin Desserts & Baked Goods

Gluten- Free Pumpkin Zucchini Bread

(gluten free, grain free & low in sugar)

This delicious pumpkin zucchini bread is grain free, low in sugar and packed with nutrition! It’s easy to make and tastes delicious!

Pumpkin and zucchini come together to make the perfect loaf! This bread recipe is easy to make, grain free, and packs extra vitamins, minerals and fiber from the pumpkin puree and zucchini!

Naturally sweetened with maple syrup and chocolate chips, this bread is the perfect weekend baking treat! I like to make it in early August when I’m starting to crave all things pumpkin and zucchini is in season and everywhere!

Zucchini is almost as versatile as pumpkin puree can be and both are a great source of vitamin C and fiber! They give this bread an unbelievable texture for a gluten and grain free baked good!

Pumpkin Nutrition

Pumpkin puree is a hidden gem of nutrition. It’s so affordable and I swear by having a can (or 5!) in my pantry at all time!

1 cup of pumpkin puree (not pumpkin pie filling!) contains:

Calories: 49
 0.2 grams

Protein: 2 grams

Carbs: 12 grams

Fiber: 3 grams

Vitamin A: 245% of the Reference Daily Intake (RDI)

Vitamin C: 19% of the RDI

Potassium: 16% of the RDI

Copper: 11% of the RDI

Manganese: 11% of the RDI

Vitamin B2: 11% of the RDI

Vitamin E: 10% of the RDI

Iron: 8% of the RDI

Pumpkin puree also contains small amounts of magnesium, phosphorus, zinc, folate and several B vitamins.

Ingredients needed for this bread recipe

Zucchini is in season in the summer months and is one of my favorite vegetables along with pumpkin (although both are technically a fruit because their plants have flowers!).

More Pumpkin & Zucchini Recipes

If you like this pumpkin bread recipe then I am sure you will love:

Fan of zucchini? Be sure to check out these recipes:

amazing pumpkin zucchini bread

Gluten-Free Pumpkin Zucchini Bread

Maggie Michalczyk, RDN
This bread is like a little slice of heaven. Extra moist, low in sugar and packed with vitamins, minerals and fiber from pumpkin puree and zucchini! 
Prep Time 10 mins
Cook Time 45 mins
Servings 1 loaf


  • 2 cups almond flour does not have to be blanched
  • 1/4 cup tapioca flour
  • 1 cup shredded zucchini with excess moisture squeezed off using paper towel
  • 3/4 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1 egg lightly whisked
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. pumpkin pie spice
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. sea salt
  • 1 cup semi-sweet chocolate chips I absolutely love these from this brand!


  • 1. Preheat oven to 350 degrees F. Coat a 9X5 loaf pan with coconut oil or cooking spray. 
  • 2. In a large bowl, whisk together the flours, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg and salt. Set aside.
  • 3. In a separate bowl, whisk together egg, maple syrup, pumpkin puree & zucchini until combined.
  • 4. Pour the wet ingredients in with the dry ingredients, mixing until there are no clumps.
  • 5. Pour pumpkin zucchini pumpkin mixture into a prepared loaf pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.

This recipe analysis excludes chocolate chips.



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Pumpkin Breakfast

Pumpkin Morning Glory Muffins

Pumpkin morning glory muffins are bursting with nutrition, texture and flavor and are made with pumpkin, apple, and zucchini!

They are the muffins you never knew you needed, with pumpkin, zucchini and apple all rolled into one delicious baked good! They’re perfect with a cup of coffee in the morning or slathered with almond butter as a snack!

These muffins are grain free and made with almond flour, eggs, pumpkin, zucchini, apple and sweetened with maple syrup. I often crave a baked good in the morning but don’t want something that is overly sugary or sweet. Luckily, these muffins are lightly sweetened and help me get more fruits in at breakfast!

pumpkin muffins with zucchini and apple

There are many renditions of morning glory muffins. Some with carrots, and raisins and some with walnuts and coconut. Those things can totally be added into this batter! I choose to keep this batch simple, but that didn’t stop me from drizzling almond butter all over them when they were still warm out of the oven!

The pumpkin seeds on top give these muffins a nice crunch. It may not be fall yet, but one bite of these muffins and you’ll be excited for more pumpkin goodies to come!

grain free pumpkin morning glory muffins

Pumpkin, zucchini and apples all contain vitamins, minerals and fiber that we need in our diet daily. All three fruits (yes, pumpkin and zucchini are technically fruits!) contain vitamin C, A and potassium. They are also all a good source of fiber, nutrient that most of us don’t get enough of on a daily basis!

delicious pumpkin morning glory muffins

If you love a good baked good with pumpkin, be sure to check out this recipe for gluten free pumpkin chickpea blondies and theses paleo pumpkin zucchini banana muffins!

Grab what you need for this recipe here:

Best Pumpkin Morning Glory Muffins

Grain Free Pumpkin Morning Glory Muffins

Maggie Michalczyk, RDN
Made with delicious and nutritious ingredients you’ll want to start every week with a warm batch of these pumpkin morning glory muffins! 
Prep Time 10 mins
Cook Time 30 mins
Servings 11 muffins


  • 2 cups almond flour
  • 2 eggs
  • 1/4 cup maple syrup*
  • 2/3 cup pumpkin puree
  • 1 cup shredded zucchini squeezed of excess moisture with a paper towel (really squeeze!)
  • 1 large apple I originally used a honey crisp washed and cut into thin strips, and then diced (to still get little apple pieces)
  • 2 tsp. pumpkin pie spice
  • 2 tsp. fresh ginger pealed and grated
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • pinch of nutmeg
  • 2 tbsp. pumpkin seeds pepitas for sprinkling on top
  • optional mix-ins: walnuts pecans, chocolate chips, dried cranberries, unsweetened coconut flakes


  • 1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.
  • 2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  • 3. In a separate bowl, combine the eggs, pumpkin puree, maple syrup, zucchini, apples, ginger, and vanilla until combined.
  • 4. Add the dry ingredients to the wet ingredients and mix until just combined — don’t over mix!
  • 5. Use an ice cream scoop or a small measuring cup to scoop batter into muffin tins. Sprinkle pumpkin seeds on top. 
  • 6. Bake for 28-30 minutes. Remove from oven, use a knife to loosen them from the muffin pan if needed. Let cool and enjoy! 
  • 7. Store in the fridge for up to 1 week in an airtight container. 


* Can substitute coconut sugar or brown sugar if needed. 



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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


  • 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


  • 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.


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



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