Zucchini is one of my favorite summer vegetables. It’s so versatile! I love to grate it to add to salads, frittatas, and meatballs, slice and saute it with white wine, or spiralize it to make zoodles. Zucchini boats are a dinner favorite too. Zucchini also happens to work well in oatmeal. I always laugh when people complain about having too much fresh zucchini from their garden. As a New Yorker, the idea of green space in which to grow an abundance of zucchini is, like, whoa.
I first made this recipe last year, and it’s become one of my favorites for making the most of late-summer blueberries and zucchini when you notice the light start to change and your head starts to get into back-to-school mode. Mentally switching from rose to red wine could take some adjusting, though…
Blueberry Zucchini Oats
- 1/3 cup rolled oats
- 1 c water (more if needed)
- 1/2 cup finely grated zucchini (more is ok too)
- ½ cup blueberries
- 1 tablespoon ground flax
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- ¼ cup egg whites or 1 egg, beaten (optional)
- Bring water to a boil. Add oats, flax, cinnamon.
- Reduce heat and add berries and zucchini. Stir frequently. Allow to cook until liquid is absorbed and banana and zucchini is soft. In the last two minutes, add vanilla.
- Add egg or egg white and stir vigorously 1-2 minutes. Turn off heat. Cover pot with a lid and allow to sit 5 minutes.
- Enjoy warm.
For extra staying power, you can add a spoonful of nut butter or tahini or top your bowl with chopped nuts or seeds .
What’s your favorite way to enjoy summer produce ?
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