I have another delicious, vegetable-based, grain free “oatmeal” option for you! You may recall my N’Oatmeal, which is made of riced cauliflower. While I absolutely loved this delicious option for grain free oatmeal, I found that cauliflower is quite irritating to my IBS, so I don’t eat it often. Zucchini, on the other hand, is quite mild in flavor while being non-irritating to my stomach, so I adapted my recipe to use zucchini (or summer squash could even work!!). Add simple flavorings to make a sweet, delicious, and filling breakfast!
You will need:
2 small zucchini (or summer squash)
about 2 packed cups, shredded
4-5 egg whites
or 1/2 cup carton egg whites
1/4 cup coconut or almond milk
1 tsp vanilla extract
2 tbsp ground flax seed
sweetener of choice, to taste (stevia, honey, coconut sugar, etc)
I used about 5-7 drops liquid stevia
additional spices, extracts, or protein powders for flavor
maca powder, cinnamon, nutmeg, cacao powder, instant coffee grounds, etc
First, you need to shred your zucchini. Use your food processor’s “grate” attachment – it takes about 30 seconds to shred, compared to several minutes using a hand grater!
Place the grated zucchini in a strainer and let it drain over your sink or a bowl for about 30 minutes. I found the end results to be much less watery when I did this. Squish as much liquid out as possible before cooking.
In a small sauce pan, bring the milk to a low boil over medium-high heat.
Turn down the heat to medium-low and add the egg whites, stirring constantly so the eggs don’t scramble.
Add the vanilla extract, ground flax and all other sweeteners/flavorings/powders you want to use, stirring to combine.
Lastly, add the shredded zucchini to the liquid, stirring until the zeggs reach your desired consistency.
Tip: The longer you let it cook, the mushier the zeggs will become!
Top with fruit, nuts, nut butter, seeds, chocolate, yogurt, or anything else you want!!