Wholesome Oatmeal and Zucchini Bake

Ingredients

• 2 medium zucchini, grated, approximately 3 cups before squeezing
• 1 medium carrot, grated
• 1 cup plain quick oats
• 3 large eggs
• ½ cup milk
• 1 cup shredded cheddar or mozzarella cheese, divided
• 3 green onions, finely sliced
• 1 tablespoon olive oil, plus extra for greasing
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Ingredient Notes

Zucchini: Choose firm zucchini with smooth skin. You do not need to peel them. If your zucchini is particularly large, remove the soft, seedy center before grating. Always squeeze out excess moisture before mixing.

Oats: Quick oats create a softer, more uniform texture. Old-fashioned rolled oats can be used, but they produce a chewier bake. Avoid flavored instant oatmeal packets and steel-cut oats.

Cheese: Cheddar provides a more pronounced flavor, while mozzarella is mild and creamy. Use whichever you prefer, or combine the two while keeping the total amount the same.

Milk: Whole milk adds richness, but reduced-fat milk also works. If using a dairy-free alternative, choose an unsweetened, unflavored variety.

How to Make Wholesome Oatmeal and Zucchini Bake

Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 375°F (190°C). Lightly grease an 8-inch square baking dish with olive oil. Cover the base and corners so the portions release easily after baking. You can also line the dish with parchment paper, leaving an overhang on two sides.

Step 2: Grate and Drain the Zucchini

Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze firmly over the sink. Repeat until very little liquid comes out. This step prevents excess moisture from collecting in the center of the bake.

Step 3: Prepare the Carrot and Green Onions

Grate the carrot and finely slice the green onions. Keep the pieces relatively small so they distribute evenly and soften during cooking. The vegetables go directly into the mixture, so there is no need to sauté them beforehand.

Step 4: Soak the Oats

Whisk the eggs, milk, and olive oil together in a large bowl. Stir in the quick oats and let the mixture stand for 10 minutes. This resting period allows the oats to absorb some liquid and helps create a more tender finished texture.

Step 5: Combine the Ingredients

Add the squeezed zucchini, grated carrot, sliced green onions, and ¾ cup of the shredded cheese. Sprinkle in the baking powder, garlic powder, salt, and pepper. Stir thoroughly until the vegetables and seasonings are evenly distributed. The mixture should be thick and moist.

Step 6: Fill the Baking Dish

Transfer the mixture to the prepared dish. Spread it evenly with a spatula, gently pressing it into the corners. Sprinkle the remaining ¼ cup cheese over the top. Keeping the mixture level helps prevent thin edges from overcooking before the center sets.

Step 7: Bake Until Set

Bake on the middle oven rack for 35–40 minutes. The top should look lightly golden, and the center should be set without a wet wobble. If necessary, bake for a few additional minutes. A thermometer inserted into the center should register 160°F (71°C).

Step 8: Rest and Slice

Remove the baking dish from the oven and let it stand for 10 minutes. Resting helps the bake hold its shape when sliced. Cut into six portions and serve warm, adding your preferred sauce or side dish just before eating.

Tips for the Best Zucchini Oatmeal Bake

Remove as much zucchini liquid as possible. A quick squeeze may leave too much water behind. Work in smaller batches if your kitchen towel is difficult to twist.

Measure the zucchini before squeezing. The approximately three-cup measurement refers to freshly grated zucchini. Its volume will decrease after draining.