In a medium saucepan, combine 1 cup of quinoa with 1.5 cups of water. Bring to a boil, then cover and reduce heat to low. Simmer for about 15 minutes until quinoa is tender and water is absorbed. Remove from heat and let cool.

Shred the zucchini using a box grater. Squeeze out excess moisture using a kitchen towel to prevent sogginess.

In a large mixing bowl, combine the cooled quinoa, shredded zucchini, crumbled feta, minced garlic, and chopped dill. Add chopped sun-dried tomatoes, beaten eggs, and breadcrumbs. Mix well until cohesive.

Form the mixture into small patties, about 3 inches in diameter. If too crumbly, add more breadcrumbs.

Heat 2 tablespoons of olive oil in a non-stick skillet over medium-low heat. Add patties in batches and fry for about 5 minutes per side until golden brown and crispy.

For the dipping sauce, mix together Greek yogurt, finely chopped dill pickle, minced dill, and salt and pepper in a small bowl until smooth.

Transfer the cooked patties to a plate and serve warm with the yogurt dipping sauce.