Zucchini Oats

Oats are a main staple in my weekly meals, they are so versatile! During this Quarantine time, i’ve been finding comfort in cozier foods like whole grains, carbs and breakfast for dinner. I initially saw someone on my Instagram Explore Feed shaving cauliflower into their oats which gave me the idea to utilize a vegetable I truly don’t eat often, but is packed with antioxidants, nutrients. I personally do not seek out Zucchini, I know they are good for you but I much prefer other vegetables. So instead of totally avoiding it, i decided to find a way to incorporate it into my diet. And thats how Zucchini Oats were born!

Ingredients:

• 1 cup Oats

  • I prefer McCanns Steel Cut Oats

• 2 cups of water or broth for additional flavor

• 1 tbsp Butter

  • I prefer Miyokos Vegan Butter

• 4 tbsp Milk

  • I prefer Oatly Oat Milk

• 1/2 tsp salt

• 1 medium sized zucchini

• Microplane

How to:

• Shred your zucchini using the microplane into thin ribbons

  • See photo #1

  • Place in a colander with a 1/2 tbsp of salt and let sit until oats are half cooked

• Prepare Oats according to package instructions

• Squeeze zucchini until almost all liquid has escaped from it

  • The salt helps to relieve the excess liquid from the vegetable

    • See photo #2 for what it looks like after being squeezed

• Once oats are half way cooked, gently stir in zucchini ribbons and mix until totally combined together

• Remove pot from burner once finished cooking and serve with any toppings you desire!

• Voila!

See how to make it a Sweet or Savory Zucchini Oat dish here (Sweet) and here (Savory). Zucchini Oats keep in the fridge for two days. As always let me know your thoughts in the comments below!