Zucchini! Zucchini everywhere!
I love zucchini (and yellow squash) because it’s so gosh darn cheap. Spring and summer markets boast oodles of fresh berries and gorgeous green vegetables, but some of them can be so pricey. Not summer squash!
I love to cook with them (I’m a big fan of zoodles!), but I have also fallen in love with putting them in my oatmeal. I find grating anything to be a massive pain, but once I discovered pureed squash, it changed everything.
Want to take advantage of the cheap squash bounty? Try these recipes!
Let’s start with a classic, eh? Back in my last creative days, I could only imagine using zucchini for obvious purposes, like the beloved zucchini bread. I loved it from the very beginning, but it would be over two years before I recognized zucchini for its true potential!
It all started with oatcakes. I first discovered zucchini as an egg-replacer and nutrition-booster when I was looking for a neutral-tasting fruit/veggie for oatcakes. I loved the texture that bananas gave to oatcakes, but sometimes you just need something with a neutral flavor. Zucchini was my discovery, and these oatcakes were one of the first creations from that idea.
Sure, it’s decadent, but it’s actually pretty healthy in comparison to its namesake. 🙂
Okay, so the star here is definitely the compote, but this cinnamon zucchini oatmeal makes a great base for any extravagant topping, even if it’s just a blob of homemade almond butter and the world’s juiciest peach. It’s very versatile!
I made this recipe before I discovered the art of blending, but if you blend the batter, it will make a perfect brownie replica!
Take a backseat, Blueberry Oatcakes, because these Chai Oatcakes just stepped up their game. Look at the flecks of spices! Look at the perfect, fluffy discs! Thanks, zucchini. You’re a pal.
Discovering zucchini as an oatmeal filler was the last thing standing in between me and this recipe. Once that wall was knocked down, this cookie dough happened, and the world has never been better.
Because sometimes you want biscuits and gravy but you don’t have any flour because you never bake. Ever.
This cake is one of my childhood favorites, and zucchini helped me make it in oatmeal form!
And now we’ve come full circle. Looking for a more traditional, straight-forward way to use zucchini in oatmeal? Try this morning glory oatmeal, inspired by the muffin by the same name. Shredded zucchini and carrots make a hearty and flavorful base for a low, low price!