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1. Prepare the Zucchini:
Grate the zucchinis and place them in a colander. Sprinkle with a pinch of salt and let sit for 5-10 minutes to release excess moisture.
Squeeze the zucchini with a clean towel or paper towel to remove as much water as possible.
2. Mix the Ingredients:
In a large bowl, combine the squeezed zucchini, oats, grated cheese, eggs, salt, black pepper, and garlic powder (if using). Stir until everything is well combined.
3. Prepare the Pan:
Preheat your oven to 180°C (350°F).
Lightly grease a muffin tin or small baking dish with olive oil.
4. Bake:
Spoon the mixture into the prepared muffin tin or dish, filling each section evenly.
Bake for 20-25 minutes, or until the tops are golden brown and the bakes are firm to the touch.
5. Serve:
Allow the bakes to cool slightly before serving. They can be enjoyed warm or at room temperature.
Serving Suggestions:
Serve alongside a fresh green salad for a light meal.
Pair with a dipping sauce like sour cream, marinara, or ranch dressing.
Enjoy as a snack on their own or with a cup of soup.
Serve with scrambled eggs for a hearty breakfast.
Add as a side dish to grilled chicken or fish for a complete dinner.
Cooking Tips:
Drain Zucchini Well: Be sure to remove as much moisture from the zucchini as possible to prevent the bakes from becoming soggy.
Add Flavor: Customize the flavor by adding spices like paprika, cumin, or red pepper flakes for a little heat.
Cheese Choice: Use any melting cheese you like—cheddar, mozzarella, or even Swiss works well.
Vegan Option: Substitute the eggs with flax or chia eggs for a plant-based version.
Make Them Spicier: Add a dash of cayenne pepper or chopped chilies to the mix for extra heat.
Nutritional Benefits:
Zucchini: Low in calories and high in vitamins A and C, fiber, and antioxidants.
Cheese: Adds protein and calcium, making these bakes more filling and nutritious.
Oats: Rich in fiber, helping to support digestion and heart health.
Dietary Information:
Gluten-Free: Can be made gluten-free by using certified gluten-free oats.
Vegetarian: Yes.
Can be Dairy-Free: Use dairy-free cheese alternatives if needed.
Egg-Free Option: Replace eggs with flax or chia eggs for a vegan option.
Nutritional Facts (Per Serving):
Calories: 200 kcal
Protein: 12g
Carbohydrates: 15g
Fat: 10g
Fiber: 2g
Sugar: 3g
Storage:
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat in the oven at 180°C (350°F) or microwave before serving.
Freeze: These bakes freeze well. Allow them to cool completely, then freeze in an airtight container for up to 2 months. Thaw in the refrigerator and reheat before eating.
Why You’ll Love This Recipe:
Quick and Easy: Ready in just 35 minutes with minimal prep.
Nutritious: Packed with fiber from oats, protein from cheese, and vitamins from zucchini.
Versatile: Can be enjoyed as a snack, side, or even light meal.
Customizable: Add different veggies, herbs, or spices to suit your taste.
Gluten-Free Option: Easily adaptable for those with gluten intolerance.
Conclusion:
These Zucchini and Cheese Oat Bakes are a perfect combination of simplicity, nutrition, and flavor. Whether you’re looking for a quick breakfast, a light lunch, or a satisfying snack, these bakes deliver on all fronts. They are easy to make, versatile, and packed with wholesome ingredients. Enjoy them warm or cold, and feel good knowing you’re indulging in a healthy and delicious dish!
