Grate 2 zucchinis, using hands squeeze the juice out and place the squeezed zucchini into a big bowl. Add 2 eggs, 1 cup of cooked quinoa, 1 chopped onion, 5 tablespoons Parmesan cheese, 1/2 teaspoons garlic powder, salt and pepper, to taste. Give it a good mix.
Preheat about 1 tablespoon of olive oil in the non-stick skillet, over medium/low heat. Once oil is hot add fritters and cook until golden color, flip to the other side and cook until golden color. Transfer to a plate and serve with creamy garlic yogurt sauce. Enjoy!