Zucchini Oats
/Zuchinni is incredibly versatile.
During the summer months when zucchini is most abundant, I try incorporating the plant into as many dishes as possible. One of my favourite, go-to recipes is zucchini oats. It’s the perfect vegetable-filled breakfast recipe to sneak extra greens into your diet.
Summer is also the season of farmer's market. Throughout the warmer months, I spend every Saturday morning at my local neighbourhood market; sampling homemade treats, chatting with the farmers, and carefully selecting bagfuls of fresh produce to use for the weak ahead. From June to August, zucchini is one of my main buys. Summer is peak zuchhini season, meaning they're extra flavourful and nutritious during this time of year. And, you can often score a gigantic organic zucchini for as little as $2 that will last you the entire week.
Recipe:
1 cup gf rolled oats
2 cups filtered water
2-4 cups grated zuchinni (depending on how 'zuchinni' you like it)
1 tsp vanilla*Optional
2 scoops vanilla protein powder of choice (I like Vega or Leanfit brand)
2-4 tablespoons honey or maple syrup to sweeten
Cinnamon to garnish
Method:
Combine oats and water in a small pot, and bring to a boil.
Reduce heat to medium and cook, gently stirring until the oats are soft.
Mix in zucchini. Turn to low and continue to cook until the zuchinni is soft.
Remove oats from heat and stir in protein powder of choice or honey/ maple syrup to sweeten.
Garnish with cinnamon, seeds, nut butter, or fresh fruit.
