INGREDIENTS
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Serves 6
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2 cups cooked quinoa
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1/2 cup cannellini beans, rinsed and drained overnight, optional
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1/2 cup parmesan cheese, grated
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1/2 cup panko breadcrumbs (or seasoned breadcrumbs)
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2 zucchinis, grated
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2 cloves garlic, minced
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1 large egg, plus 1 egg yolk
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1 tablespoon fresh basil, chopped
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kosher salt and freshly ground pepper, to taste
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olive oil, as needed