Savory Zucchini Oats

Watch how to make it here

Oats can be enjoyed in many different ways and this savory zucchini oats recipe is a great example of that. The oats are cooked in an umami-rich soy sauce and vegetable broth, seasoned with earthy white pepper and garlic and finished off with nutty sesame oil and seeds. Green peas offer protein and grape tomatoes are a good source of fiber.

A few notes:

  1. If the oats start to dry out when you’re cooking them, add a little bit more water (1/4 cup) for a looser consistency.
  2. Alternatively, instant oats can be used instead of rolled oats for an even quicker version. Reduce the simmer time from 5 minutes to 2-3 minutes.
  3. Store leftovers in an airtight container in the fridge for up to 2 days. Best enjoyed fresh.

 

Savory Zucchini Oats

1. If the oats start to dry out when you’re cooking them, add a little bit more water (1/4 cup) for a looser consistency.
2. Alternatively, instant oats can be used instead of rolled oats for an even quicker version. Reduce the simmer time from 5 minutes to 2-3 minutes.
3. Store leftovers in an airtight container in the fridge for up to 2 days. Best enjoyed fresh.

Prep Time

3 min

cooking time

5 min

Servings

1

total time

8 min

Difficulty

Easy

Ingredients

1
*Oats*
2
1/2 cup rolled oats
3
1/2 zucchini, shredded
4
2 garlic cloves, minced
5
1 tbsp vegetable oil
6
1 tbsp soy sauce
7
1 tsp white pepper
8
1.5 cup vegetable broth
9
*Toppings*
10
3 grape tomatoes, halved
11
1 tbsp cilantro
12
1 tsp sesame oil
13
1 tsp sesame seeds
14
1/4 cup frozen green peas, thawed

Cooking Instructions

1
Step 1
Prep garlic, zucchini, tomatoes, and cilantro. Heat up a small pot and add vegetable oil. Add garlic and zucchini. Saute for a minute before adding oats, vegetable broth, soy sauce, and white pepper. Simmer for 5 minutes.
2
Step 2
Transfer the oats to a bowl and garnish with cilantro, sesame seeds, sesame oil, green peas and tomatoes. Enjoy!
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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