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.

zoodle caprese salad

Goat Cheese Zoodle Caprese Salad

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 oatmeal

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)


  1. Bring water to a boil. Add oats, flax, cinnamon.
  2. 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.
  3. 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.
  4. Enjoy warm.

Serves 1

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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