Zucchini and Oatmeal Dish

Preheat your oven to 350°F (180°C). Prepare a baking dish by lightly greasing it with a bit of avocado oil.

Slice the zucchini thinly and sprinkle with a pinch of salt. Let it sit for about 10 minutes to draw out excess moisture.

In a large bowl, combine the rolled oats, grated cheese, eggs, freshly cracked pepper, and chopped chives. Mix well until combined.

Gently squeeze the zucchini to remove any excess moisture, then fold it into the oat mixture until evenly coated.

Pour the mixture into the prepared baking dish, smoothing the top with a spatula.

Bake for 20 minutes. After this time, remove the dish and give it a gentle stir before returning it to the oven for another 10 minutes. The top should be golden and firm to the touch.

While the dish bakes, prepare the yogurt sauce by combining yogurt, salt, pepper, dill, and minced garlic in a small bowl. Mix well and set aside.

In a separate bowl, mash the ripe bananas with vanillin. Gradually add hot water, stirring until smooth. Fold in the blueberries and set aside.

Once the zucchini dish is done, let it cool slightly before serving. Drizzle the banana-blueberry mixture with a touch of avocado oil for added richness.