Total Therapy Blog
Zucchini Zeitgeist – Bonus Recipe
This article was written by our in-house Registered Dietitian, Pavan Johal.
“I enjoy travelling (been to Western Europe, South East Asia, South America and more to home), exploring the local food scene and city, baking notoriously delicious treats, running/hiking and lazy Netflix days.” – Pavan
Summer is a great time to take advantage of garden fresh veggies, but one veggie in particular has a tendency to get out of control. Zucchini…. It’s a great vegetable because its versatile, low in calories, high in fiber, a great source of antioxidants, and very very available this time of year. Fighting the battle against zucchini? Here are some links to great recipes to include in your diet and to increase your vegetable intake, plus a bonus recipe below for a different way to get veggies into breakfast.
9 Healthy Zucchini Noodle Recipes
35 Delicious Ways to Use Zucchini
Bonus Recipe : Zucchini bread oatmeal (serves 1)
- 1/3 cup rolled oats
- 1 cup milk or milk substitute or water
- 1/2-1 tsp ground cinnamon
- Pinch of salt & nutmeg, to taste
- 1/2 cup packed finely grated zucchini
- 1 tbsp chia seeds or ground flax
- 1 tbsp raisins
- 2 tbsp chopped pecans
- 1 tsp vanilla extract
- 1 tbsp + 1 tsp packed brown sugar, divided
- 1 tsp butter or margarine (optional) or try nut butter of your choice
1. In a medium sized pot, add water or milk, cinnamon, nutmeg, salt, and oats. Bring to a boil and simmer over medium heat, stirring frequently, for about 4 minutes.
2. Now stir in the grated zucchini, chia seeds, raisins, 1 tbsp packed brown sugar, and 1 tbsp of the pecans. Cook over medium heat, adding more liquid when necessary, for another 5-6 minutes. Reduce heat to low if required. When cooked, remove from heat and stir in vanilla.
3. Pour into bowl and top with remaining 1 tbsp pecans, 1 tsp packed brown sugar, and 1 tsp butter
Adapted from Oh She Glows
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