Savory Zucchini Oats With Basil Pesto

savory zucchini oats recipe

Molly Cleary

Total Time: 20 min
Prep Time: 10 min
Cook Time: 10 min
Servings: 2

Oats are a whole grain that are traditionally eaten at breakfast, however, they can really be eaten at any meal depending on how you prepare them. Oats are proven to help lower LDL cholesterol because of their soluble fiber content.

Some may think that the egg yolk in this recipe counteracts the cholesterol-lowering effect of the oats, but more recent research shows that’s not true. Despite containing a lot of cholesterol, whole eggs actually have a low saturated fat content, making them a good choice for heart health.

This recipe also contains zucchini and microgreens, both of which add micronutrients and bulk to the dish, without adding excess calories.


  • 1 cup oats
  • 1 zucchini
  • ½ cup cherry or small heirloom tomatoes
  • 1 cup microgreens
  • 2 large eggs
  • Roasted red pepper flakes, to taste
  • 1 package (71 grams) basil, fresh (this is about 4 cups, unpacked)
  • ½ cup pine nuts
  • 1 ½ teaspoons garlic, minced
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon nutritional yeast


  1. Soft boil your eggs. Fill a saucepan high enough with water to cover eggs. Bring to a boil. Add eggs, cover, and turn heat down to low. Simmer for 6 minutes. Then remove from heat, run eggs under cold water to stop them from cooking, and refrigerate until ready to peel.

  2. Bring one cup of water to boil in a small saucepan. Add oats, stir, and reduce heat to medium low. Simmer for 3 minutes.

  3. Shred your zucchini on a cheese grater. Add into the pot with oatmeal, stir, and simmer for another 2 minutes.

  4. Combine pesto ingredients in a small blender and blend until smooth.

  5. Chop tomatoes into quarters.

  6. Swirl a dollop of the pesto (1-2 tablespoons) into your oatmeal and stir well.

  7. Peel your soft boiled eggs.

  8. Divide oatmeal between two bowls. Top each with tomatoes, microgreens, and a soft boiled egg. Top with additional pesto and red pepper flakes.

Ingredient Variations and Substitutions

Barley and farro would also work well in this recipe.

Parmesan cheese can be substituted for nutritional yeast if you prefer.

Cooking and Serving Tips

The recipe can easily be cut in half to make a single serving. Leftovers do not store well.

Note that the pesto portion of this recipe makes four servings. Extra pesto can be stored in the fridge for a few days. Leftovers can be used on pasta. Pesto also freezes well.

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