This trick works best for “simple” recipes that lack other fruits and veggies. For example, it would really do wonders in plain Peanut Butter Oatmeal, Jam Oatmeal, or Choconut Oatmeal. These recipes are all lacking in produce, but they don’t need additional sweeteners (unlike Almond Joy or Thin Mints Oatmeal, which need a banana for sweetening). The one in the picture is an upcoming recipe that still needs tweaking, but I can tell you that the main ingredient was pumpkin butter. There was no fruit, and it didn’t need to be sweetened with a banana because pumpkin butter is already sweet. Thus, it’s a perfect candidate for zucchini!
I also want to point out that the zucchini will also leave streaks of green in your porridge, so it might affect the presentation of your oatmeal if you’re trying to impress someone else with your oatmeal skills. However, you could probably avoid that by skinning the zucchini first.
To bulk up your oatmeal with zucchini, simply use a fine grater (I use a cheese grater) to shred it up right into the saucepan. It’s best to add it immediately after adding the oats, so it has time to cook and get soft. Approximately 1/3 of a medium-sized zucchini is the perfect amount.
Alternatively, you could just make Zucchini Bread Oatmeal. 🙂