Add Quinoa and Water to a medium sauce pan and cook according to package directions

While Quinoa is cooking prepare the rest

Place grated Zucchini in a colander over the sink and sprinkle with 1/2 tsp Sea Salt, let it sit for 10 minutes

Squeeze as much of the water out of the Zucchini as you can with your hands

Then place the Zucchini on paper towels or a large dish cloth and squeeze the rest of the water out

Place Zucchini in a large bowl, then add in Quinoa, Eggs, Garlic, Oregano, Parmesan, Panko, 1/2 tsp Sea Salt and Pepper

Mix well

Add EVOO to a large frying pan and heat over med/high heat

Once oil is shimmering, form the Zucchini mixture into 2-3 inch patties and place in the frying pan

Cook 4-5 minutes each side until crispy

Place on paper towels once cooked to drain any additional oil

Mix all ingredients for the Lemon Mayo Sauce and serve

Enjoy!