Savory Zucchini Oats with Parmesan, Prosciutto, and a Six-Minute Egg
A cozy, cheesy, protein-packed breakfast bowl that’s comforting, flexible, and easy to make in under 20 minutes.
Why You’ll Love These Savory Oats
If you’ve only ever had sweet oatmeal, this recipe will completely change how you see oats.
These savory zucchini oats are warm, creamy, and packed with flavor — think cheesy parmesan, silky olive oil, a perfectly cooked six-minute egg, and a sprinkle of red pepper flakes for just a little heat.
I’ve been making variations of this bowl for weeks now, and it’s become my ultimate comfort food. It’s endlessly adaptable based on whatever you have in your pantry or fridge, and it’s a fast, nourishing way to start your day.
If you're looking for a cozy, savory breakfast (or lunch!) that's protein-rich and full of texture, this bowl will absolutely hit the spot.
Ingredients:
See base recipe for Savory Zucchini Oats here
1 organic egg (for six-minute soft-boiled egg)
5 cups water
½ cup shredded parmesan cheese
Tip: Use a microplane to freshly grate parmesan for best flavor
2 tablespoons olive oil
2 thin slices of prosciutto
Vegetarian option: Swap for caramelized mushrooms
Pinch of red pepper flakes
Salt and freshly cracked black pepper
Instructions
Prep Your Base:
Make one batch of savory zucchini oats using this recipe.
Prepare Your Egg:
Make a six-minute soft-boiled egg.
Assemble Your Bowl: Once oats and egg are ready, layer your toppings:
Spoon olive oil over the warm oats
Mix in shredded parmesan until slightly melted
Slice the six-minute egg in half and place on top
Tear prosciutto into pieces and layer around the egg
Sprinkle with red pepper flakes, salt, and pepper to taste
Serve and Enjoy:
Serve warm and savor every bite!
See how to make it a Sweet Zucchini Oat dish here. Zucchini Oats keep in the fridge for two days. As always let me know your thoughts in the comments below!
Tips for Success
Use fresh parmesan — it melts better and adds deeper flavor than pre-shredded.
Vegetarian swap: Use sautéed mushrooms instead of prosciutto.
Adjust heat: Add more red pepper flakes if you like a little extra kick.
Make ahead: Zucchini oats can be cooked ahead and stored in the fridge for up to 2 days.
Frequently Asked Questions
Can I make savory oats ahead of time?
Yes! Zucchini oats will keep in an airtight container in the fridge for up to two days.
Can I substitute the prosciutto?
Definitely — caramelized mushrooms, sautéed spinach, or even avocado would work beautifully.
Are savory oats gluten-free?
Yes, as long as you use certified gluten-free oats.
More Breakfast Recipes You’ll Love
Save, Share & Enjoy —
If you try this savory oats recipe, tag me on Instagram @anastasiamidas! I love seeing your creations. Save it, pin it, or share it with a friend — and don’t forget to check back for more cozy, nutrient-rich recipes.