Savory Oatmeal with Zucchini

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This Savory Oatmeal with Zucchini is rich, flavorful, filling and packed with a good dose of veggies and protein. Gluten-free and vegetarian!

savory zucchini oatmeal

If you’ve yet to cross over to the savory side of oats, you are in for a pleasant surprise. This dish has an enjoyable creaminess and a hint of garlic that really ties it all together. This is a great way to sneak some zucchini into your family’s diets as well as some healthy fats and protein. This Savory Zucchini Oatmeal recipe can also be found in my cookbook “The Vegetarian Family Cookbook”.

You might be skeptical about eating your morning oats in a savory fashion, but let me to tell you, they are absolutely fabulous! The subtle hint of garlic paired with zucchini, cheese, eggs and avocado is an absolute match made in heaven taste-wise and something I think you will find yourself craving for mornings to come.

Why You’ll Love This Recipe

  • Quick and easy to make.
  • Hearty and filling.
  • A delicious flavor!
  • Packed with wholesome, nutrient-dense ingredients.
  • Gluten-free, nut-free, soy-free, vegetarian, no added sugar.

Frequently Asked Questions

I’m on a dairy-free diet, can I omit the cheese?

Yes! You can omit or replace with dairy-free/vegan cheese.

Is this dish still tasty without eggs?

Yes! If you do not eat eggs, this dish is still beautifully flavorful without them.

Does this dish store well?

This dish cooks up quickly and tastes best made and served right away, but if you would like to make ahead of time, I recommend preparing it without the cheese and eggs, then storing in the airtight containers in the refrigerator. To reheat/prepare, heat on the stovetop over medium heat until warmed throughout, prepare the eggs, stir in the cheese, then top with the cooked eggs.

a recipe page from the book The Vegetarian Family Cookbook by Kristen Wood of MOON and spoon and yum

More Breakfast Recipes You Will Love

Creamy Mango Lassi Overnight Oats (Gluten-Free, Vegan Option)

Hash Brown Egg Nests (Gluten-Free)

Lemon Poppy Seed Granola (Gluten-Free, Vegan)

Want to make this a full-on breakfast?? Serve alongside these fried potatoes and onions!

savory oatmeal recipe

Savory Oatmeal

This savory oatmeal recipe with zucchini is a delicious breakfast or brunch with a lovely texture and consistency, a good dose of vegetables and gluten-free, vegetarian to boot!
4.67 from 6 votes
Print Pin Rate
Course: Breakfast, Brunch, Entrées
Cuisine: Vegetarian
Diet: Gluten Free, Vegetarian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Author: Kristen Wood


  • 4 cups water
  • 2 cups rolled oats gluten free certified if necessary
  • 2 zucchinis grated
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 eggs
  • 1 cup shredded vegetarian Parmesan or cheddar cheese
  • 2 avocados peeled and sliced
  • 1/4 cup chopped fresh parsley
  • Hemp seeds optional


  • In a saucepan over high heat, bring the water to a boil.
  • Stir in the oats, zucchini, garlic powder, salt, and pepper.
  • Cover and reduce the heat to low.
  • Simmer for 5 minutes.
  • While the oats are cooking, prepare the eggs to your preference. Scrambled, fried, and soft boiled are all good choices. Set aside.
  • When the oats are done cooking, turn off the heat, stir in the cheese, cover, and let sit for 1 minute.
  • Divide the oats between 4 bowls. Top each bowl with 1 egg, a bit of sliced avocado, a sprinkle of parsley, and a pinch of hemp seeds (if using)


This recipe can be found in my cookbook “The Vegetarian Family Cookbook”.
You might also like 20 Gluten-Free Pancake Recipes.
Also see: 25 Best Vegetarian Breakfast Ideas.
Recipe as shown in images: with a fried egg and soft boiled eggs, respectively.
Also see: Is Oat Milk Gluten Free?
Also see: What to Serve with Pancakes.


Serving: 1bowl | Calories: 495kcal | Carbohydrates: 41g | Protein: 23g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 181mg | Sodium: 783mg | Potassium: 982mg | Fiber: 12g | Sugar: 4g | Vitamin A: 776IU | Vitamin C: 28mg | Calcium: 377mg | Iron: 4mg

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