These Zucchini and Cheese Oat Bakes are a wholesome and delicious snack or meal option. Packed with zucchini, oats, and cheese, they’re perfect for breakfast, lunchboxes, or a light dinner. These bakes are versatile, easy to prepare, and can be enjoyed warm or cold.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
- Zucchini: 2 medium (about 300g), grated
- Oats: 1 cup (90g), quick or rolled
- Eggs: 2 large
- Cheese: 1 cup (100g), shredded (cheddar, mozzarella, or your choice)
- Onion: 1 small, finely chopped
- Olive oil: 2 tablespoons
- Baking powder: 1 teaspoon
- Garlic powder: ½ teaspoon (optional)
- Salt: ½ teaspoon
- Black pepper: ¼ teaspoon
- Paprika: ½ teaspoon (optional)
Directions
- Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Grease a muffin tin or line it with paper liners.
- Prepare the Zucchini
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towel.
- Mix the Ingredients
- In a large bowl, combine the grated zucchini, oats, eggs, cheese, onion, olive oil, baking powder, garlic powder, salt, black pepper, and paprika (if using). Mix until well combined.
- Portion into Muffin Tin
- Divide the mixture evenly among the muffin cups, filling them about ¾ full.
- Bake
- Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and set.
- Cool and Serve
- Allow the oat bakes to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Serving Suggestions
- Pair with a fresh side salad for a light meal.
- Serve with a dollop of Greek yogurt or sour cream.
- Pack them in lunchboxes for an easy, on-the-go snack.
Cooking Tips
- Add extra vegetables like grated carrots or chopped spinach for added nutrition.
- Use your favorite herbs, such as parsley or dill, to enhance the flavor.
- Make them gluten-free by using certified gluten-free oats.
Nutritional Benefits
- Zucchini: Low in calories and high in vitamins A and C, potassium, and fiber.
- Oats: A great source of complex carbohydrates and dietary fiber.
- Cheese: Adds protein and calcium for a satisfying, nutrient-rich bake.
Dietary Information
- Vegetarian: Yes
- Gluten-Free: Use gluten-free oats.
- Dairy-Free: Substitute cheese with a dairy-free alternative.
Nutritional Facts (Per Serving)
- Calories: ~120
- Protein: ~5g
- Carbohydrates: ~10g
- Fat: ~6g
Storage
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze in a zip-top bag or container for up to 1 month. Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
- Simple and quick to prepare with common pantry ingredients.
- Healthy and packed with vegetables, fiber, and protein.
- Versatile – enjoy them as a snack, breakfast, or a side dish.
- Perfect for meal prep and freezer-friendly for busy days.
Conclusion
These Zucchini and Cheese Oat Bakes are a delightful and nutritious addition to your meal repertoire. Their soft texture and cheesy flavor make them a hit with both kids and adults. Give them a try, and you’ll have a new favorite recipe that’s as easy to make as it is to enjoy!
Frequently Asked Questions (FAQs)
- Can I use a different vegetable instead of zucchini?
Yes, grated carrots or finely chopped broccoli work well as substitutes. - Can I make these oat bakes egg-free?
Yes, you can use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) as a replacement. - Can I make these ahead of time?
Absolutely! These bakes store well in the fridge or freezer and reheat easily. - What cheese works best for this recipe?
Cheddar and mozzarella are popular choices, but feta or Parmesan can also add great flavor. - How can I add more protein?
Add cooked, shredded chicken or a plant-based protein like chickpeas to the mixture. - Are these suitable for toddlers?
Yes, these are soft and nutritious, making them a great snack for toddlers. - Can I make this recipe vegan?
Use dairy-free cheese, a flax egg, and skip the yogurt topping for a vegan-friendly option. - How do I prevent them from sticking to the muffin tin?
Use non-stick spray or line the tin with parchment paper liners. - Can I use steel-cut oats instead of rolled oats?
No, steel-cut oats are too coarse and won’t soften properly in this recipe. - What’s the best way to reheat them?
Reheat in the oven at 350°F (175°C) for 5-7 minutes or in the microwave for 30 seconds.