Savory Zucchini Oats – Cozy, Nutritious, and Ready in 20 Minutes
Why You’ll Love These Zucchini Oats
Oats have been a staple in my weekly meals for years — they’re versatile, nourishing, and endlessly comforting. During quarantine, I started looking for creative ways to add more veggies into my breakfast routine, and that's when I discovered the magic of zucchini oats.
Inspired by a video I saw of someone grating cauliflower into their oatmeal, I realized zucchini could work just as well: it’s mild, packed with antioxidants, and blends beautifully into warm, cozy oats without overpowering the flavor.
Instead of avoiding vegetables I didn't love, I found a way to incorporate them — and these Zucchini Oats were born.
They're warm, creamy, adaptable, and filled with simple, nourishing ingredients you probably already have on hand.
Ingredients
1 cup steel-cut oats
I prefer McCann’s Steel Cut Oats
2 cups water (or broth for extra flavor)
1 tablespoon butter
I love using Miyoko’s Vegan Butter
4 tablespoons milk
Oatly oat milk is my go-to!
½ teaspoon salt
1 medium-sized zucchini (shredded)
Microplane or cheese grater (for shredding zucchini)
Instructions
Shred Your Zucchini:
Use a microplane or fine grater to shred zucchini into thin ribbons.
Tip: Shredded zucchini should be soft and stringy (see photos).
Salt and Drain:
Place zucchini ribbons in a colander, sprinkle with ½ tsp salt, and let sit.
The salt helps pull out moisture, keeping your oats from getting watery.
Cook Your Oats:
Prepare oats according to package instructions (typically about 15 minutes for steel-cut oats).
Squeeze Zucchini:
Once salted, squeeze the zucchini until most of the liquid has been released.
(Use a clean dish towel or paper towels if needed.)
Combine:
When oats are halfway cooked, gently stir in shredded zucchini and milk.
Stir until completely combined and creamy.
Finish and Serve:
Remove from heat once the oats are cooked through.
Serve warm with any toppings you like — sweet or savory!
Tips for Success
Use a fine grater: The thinner your zucchini shreds, the better they’ll melt into the oats.
Salt first, always: Don’t skip the salting step — it prevents watery oats!
Make it creamy: Stirring in a splash of oat milk at the end makes the texture incredibly lush.
Customize it:
Top with savory mix-ins (eggs, avocado, cheese)
Or sweet toppings (fruit, maple syrup, coconut)
Frequently Asked Questions
Does the zucchini taste strong in the oats?
No — it’s extremely mild and simply adds moisture and fiber without altering the flavor much.
Can I use rolled oats instead of steel-cut?
Yes! Just adjust cooking time according to your oat type.
How long do zucchini oats last in the fridge?
They’ll stay fresh for up to 2 days in an airtight container.
Are zucchini oats vegan?
They can be — simply use plant-based butter and milk substitutes.
More Cozy Breakfasts You’ll Love
Save, Share & Enjoy —
If you try these Zucchini Oats, tag me on Instagram @anastasiamidas! I love seeing your cozy bowls. Save it, pin it, or share it with a fellow foodie — and stay tuned for more nourishing breakfast recipes.