Do you have a garden? If you do, have you tried growing your own zucchini? When I started gardening three years ago, that’s what I planted first and was amazed how fast they grew. We got a lot of zucchinis that year and I got a little tired of zoodles. So I had to think of creative ways to use all the zucchinis. I created the first version of my Zucchini-lemon overnight oats back then and I later tweaked it into a wholesome recipe for my first book. I’m happy to share the recipe with you now!
To read this post in Finnish, click here.
My first book, made with my lovely fellow foodie & entrepreneur Wellberries Tuulia is a porridge book with all kinds of delicious ways to use oats and other gluten-free grains. My favorite chapter of the book in the summer time is the Overnight oats one, with lots of creative & yummy recipes like matcha, chocolate-halva, snickers and chocolate mousse oats.
Although I LOVE dessert-type of brekkies and snacks like the ones mentioned above, these Zucchini-lemon overnight oats are more of the refreshing and very wholesome kind with no added sugars, and therefore not at all dessert-like. Grated zucchini gives a lovely fresh consistency, lemon adds a touch of zing and this is all balanced with some full fat coconut milk and plant-based yogurt 🙂
Zucchini, why not?
If I still have to convince you to use zucchini in overnight oats, does this work?
♥Zucchini is very nutritious (vitamins C & A, B vitamins).
♥It makes overnight oats moist in a lovely way
♥Zucchini & lemon is a great match
♥You have a ton of zucchini to use and want to make something simple, quick & wholesome
What else can you make with zucchinis besides zoodles and overnight oats? Here are some ideas how to use grated zucchini: in warm porridge, bread or muffin batter, fritters, pancakes, pasta sauce or casseroles. You can also make veggie lasagna with thin zucchini slices, or use the slices on top of a pizza. You can also lightly steam zucchini pieces, freeze them and use in smoothies.
I hope you feel tempted to eat more zucchini! If you get all excited and want more zucchini recipes (and aren’t bored of zoodles), I have one other on my blog: Panzanella bowl with zoodles & delicious cashew cheese.
Big hugs from the forest!
- about 5 oz (140 g) zucchini grated and liquid squeezed out
- 1 ripe banana (preferably a brown spotted one, which is sweet)
- 1 cup gluten-free rolled oats
- 1 cup full-fat coconut milk
- ⅓ cup plant-based yogurt (I used unsweetened oat yogurt)
- 2 tbsp lemon juice
- lemon zest from 1 organic lemon
- 2 tbsp hemp seeds
- 1,5 tbsp chia seeds
- ½ tsp turmeric powder
- black pepper
- pinch of salt
- To serve: berries, yogurt and additional sweetener such as maple syrup if you wish
- Grate zucchini and squeeze out the extra liquid.
- Mash the banan with a fork.
- Mix all overnight oats ingredients well together with a spoon. Put into a glass container with a lid and put in the fridge overnight.
- The following day: enjoy the oats with berries and sweetener of choice & more yogurt if you want to.