Oatmeal Zucchini Bake

In a world where quick and nutritious meals are treasured, our Cheesy Zucchini and Oatmeal Casserole stands out as a beacon of wholesome deliciousness. This dish is a testament to the beauty of simple ingredients coming together in a symphony of flavors. The heartiness of oatmeal paired with the fresh, mild taste of zucchini, all enrobed in a layer of melted cheese, creates a dish that’s not only comforting but also packed with nutrients. It’s a perfect example of how easy it can be to feed your body and soul with meals that are as nourishing as they are delightful.

What sets this bake apart is its versatility and ease of preparation, making it an ideal choice for busy weeknights or leisurely weekend brunches. The blend of textures from the creamy oatmeal, the tender bite of zucchini, and the gooey cheese, topped with a herb-infused yogurt sauce, offers a gourmet experience right at your dinner table. This Cheesy Zucchini and Oatmeal Casserole invites you to explore the joy of cooking with vegetables, proving that healthy eating doesn’t have to compromise on taste.

Full Recipe:


  • 4 tbsp. oatmeal
  • 1 zucchini, grated
  • Salt, to taste
  • 100g cheese, grated
  • 2 eggs
  • Pepper, to taste
  • Chives, chopped
  • For the sauce:
    • Yogurt, 1 cup
    • Salt and pepper, to taste
    • Dill, chopped
    • 1 clove garlic, minced


  1. Preheat the oven to 180°C (360°F). In a mixing bowl, combine the oatmeal and grated zucchini. Season with salt and let sit for 10 minutes.
  2. Squeeze out any excess liquid from the zucchini and oatmeal mixture. Add the grated cheese, eggs, pepper, and chives. Mix until well combined.
  3. Transfer the mixture to a greased baking dish, spreading it evenly.
  4. Bake in the preheated oven for 20 minutes, or until set and golden on top.
  5. While the bake is in the oven, prepare the sauce. Combine yogurt, salt, pepper, dill, and minced garlic in a bowl. Mix well.
  6. Serve the oatmeal zucchini bake hot, topped with the yogurt sauce.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: Approx. 350 kcal per serving | Servings: 2 servings

Customization Tips

  • Vegan Variations: For a vegan version of the casserole, substitute dairy cheese with your favorite plant-based cheese and use flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) instead of regular eggs.
  • Add-Ins: Feel free to incorporate other vegetables, such as bell peppers or mushrooms, for added flavor and nutrition. Cooked quinoa or lentils can also be mixed in for extra protein.
  • Spice It Up: Introduce spices such as cumin, paprika, or curry powder for a different flavor profile that complements the zucchini and oatmeal base.

Nutritional Highlights

  • Oatmeal: Not just for breakfast, oatmeal is a whole grain that provides soluble fiber, aiding in digestion and helping to lower blood cholesterol levels.
  • Zucchini: This summer squash is hydrating, low in calories, and provides antioxidants and vitamin C for immune support.
  • Cheese: Offers calcium for bone health, protein for muscle repair, and fatty acids for brain health. Opting for low-fat or part-skim cheese varieties can help keep the dish lighter.

Serving and Pairing Suggestions

While the casserole can stand on its own as a fulfilling meal, it pairs beautifully with a crisp side salad dressed with a lemon vinaigrette or steamed green beans for added freshness. For a heartier meal, serve alongside grilled chicken breast or salmon.

Make-Ahead and Storage

This casserole is an excellent make-ahead option for meal planning. It can be prepared and refrigerated overnight before baking, making it perfect for busy schedules. Leftovers keep well in the refrigerator for 2-3 days and can be reheated in the oven or microwave.