This savory Roasted Zucchini and Tomato Oatmeal is a cozy, satisfying meal that reimagines breakfast. The combination of creamy oats with sweet roasted cherry tomatoes and tender zucchini is a game-changer. This simple one-pan recipe delivers maximum flavor with minimal fuss.
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Why You’ll Love This Roasted Zucchini and Tomato Oatmeal
Savory oatmeal revelation: Opens up a new world beyond sweet oatmeal.
Versatile and forgiving: Welcomes improvisation with different vegetables.
Indulgent yet wholesome: Packed with fiber, vitamins, and whole grains.
Hands-off roasting: Caramelized veggies do most of the work.
Ingredients & Tools
- 1 medium zucchini (about 200 g), chopped into ½-inch pieces
- 1 cup cherry or grape tomatoes
- 1 tbsp olive oil, plus more for drizzling
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1 cup old-fashioned rolled oats (not instant)
- 2 ½ cups vegetable broth or water
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and black pepper to taste
- Fresh basil or parsley for garnish (optional)
Tools: A baking sheet, a medium saucepan, and a spatula or wooden spoon.
Notes: Using vegetable broth instead of water elevates the savory notes. Don’t skip the Parmesan—it adds a salty, umami punch.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 12 g |
| Fat: | 10 g |
| Carbs: | 40 g |
| Fiber: | 7 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Why use old-fashioned rolled oats? They provide the best texture for a savory oatmeal—creamy but with a pleasant, slight chew. Steel-cut oats will take too long, and instant oats will turn to mush. Stick with rolled oats for the perfect consistency.
- Can I use other vegetables? Absolutely! This method works wonderfully with bell peppers, red onion, or even mushrooms. Just chop them to a similar size so they roast evenly and become tender and sweet.
- Don’t overcrowd the baking sheet. Giving the zucchini and tomatoes plenty of space is the secret to getting them properly caramelized instead of steamed. If they’re too crowded, they’ll release too much moisture and won’t brown.
- Season each component. Don’t be shy with salt and pepper on the vegetables before they roast, and then taste and season the finished oatmeal again. Layering seasoning is key to a deeply flavorful dish.
How to Make Roasted Zucchini and Tomato Oatmeal
Step 1: Start by preheating your oven to 400°F (200°C). While it’s heating, chop your zucchini into nice, bite-sized half-inch pieces. You’ll want them to be uniform so they cook at the same rate. Toss the zucchini and whole cherry tomatoes onto a baking sheet. Drizzle them with the olive oil and sprinkle with the garlic powder, dried oregano, and a good pinch of salt and pepper. Use your hands to toss everything together, making sure every piece is lightly coated in oil and seasoning. This is where the flavor foundation is built!
Step 2: Spread the vegetables out in a single layer. This is crucial—if they’re piled on top of each other, they’ll steam and get soggy instead of developing those lovely, caramelized edges. Pop the baking sheet into the preheated oven and roast for 20-25 minutes. You’ll know they’re done when the tomatoes have burst and are slightly shriveled, and the zucchini is tender with golden-brown spots.
Step 3: While the veggies are roasting, it’s time to cook the oats. In your medium saucepan, bring the vegetable broth (or water) to a gentle boil over medium-high heat. You’ll see little bubbles forming around the edges. Once it’s boiling, stir in the cup of rolled oats and immediately reduce the heat to a low simmer.
Step 4: Let the oatmeal cook for about 5-7 minutes, stirring occasionally. You’ll notice it start to thicken and become creamy. Don’t walk away for too long, as you want to prevent it from sticking to the bottom of the pot. The goal is a porridge-like consistency that’s not too thick and not too runny.
Step 5: When the oatmeal has reached your desired consistency, turn off the heat. Stir in the ¼ cup of grated Parmesan cheese. The cheese will melt into the hot oats, making them even creamier and adding a wonderful savory, salty depth. Give it a taste—this is the time to adjust the seasoning with more salt or pepper if it needs it.
Step 6: By now, your kitchen should smell amazing from the roasted vegetables. Carefully take the baking sheet out of the oven. The tomatoes will be juicy and bursting, and the zucchini will be perfectly tender. You can add all of the roasted veggies directly into the pot of oatmeal, or you can portion the oatmeal into bowls and top it with the vegetable mixture. I like to mix most of it in and then reserve a few pretty pieces for on top.
Step 7: To serve, divide the savory oatmeal between two bowls. If you reserved some roasted veggies, artfully arrange them on top. Finish with an extra sprinkle of Parmesan cheese and a few fresh leaves of basil or parsley for a pop of color and freshness. A final drizzle of good olive oil over the top is never a bad idea, either. Dig in while it’s hot and wonderfully comforting!
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended; oatmeal becomes mushy upon thawing.
- Reviving: Reheat with a splash of broth or water to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with just a squeeze of lemon juice provides a crisp, refreshing contrast to the warm, creamy oatmeal.
- A soft-boiled or fried egg — Placing a perfectly runny-yolked egg on top turns this into an even more substantial meal, with the yolk creating a luxurious sauce.
- Garlic-rubbed toast — A slice of crusty bread, toasted and lightly rubbed with a raw garlic clove, is fantastic for scooping up every last bit of oatmeal and roasted vegetable.
Drinks
- A dry, crisp white wine like Sauvignon Blanc — Its bright acidity and citrus notes cut through the richness of the dish beautifully, making it a lovely lunch or light dinner pairing.
- Sparkling water with lemon — The effervescence is wonderfully palate-cleansing between bites of the hearty, savory oatmeal, keeping each mouthful feeling fresh.
- A warm cup of green tea — Its subtle, earthy flavor complements the savory notes in the oatmeal without overpowering them, making for a very soothing combination.
Something Sweet
- Fresh berries with a dollop of yogurt — After a savory meal, a simple bowl of mixed berries and creamy yogurt feels light, refreshing, and just sweet enough to finish on a perfect note.
- A square of dark chocolate — A single piece of high-quality dark chocolate is a sophisticated and simple way to end the meal, satisfying a sweet tooth without being too heavy.
- Almond biscotti — The crunchy, not-too-sweet cookies are ideal for dipping into a final cup of coffee or tea, providing a lovely textural contrast to the meal you just enjoyed.
Top Mistakes to Avoid
- Mistake: Using quick or instant oats. They absorb liquid too quickly and lack the structural integrity to hold up to the roasted vegetables, resulting in a mushy, unappealing texture. Old-fashioned rolled oats are the way to go.
- Mistake: Skipping the roasting step. Sautéing the vegetables is faster, but it won’t give you the same deep, concentrated sweetness and caramelized flavor that roasting provides. That flavor is the soul of this dish.
- Mistake: Not seasoning the vegetables before roasting. Salt draws out moisture and helps the vegetables caramelize properly. If you forget to season them at this stage, they’ll taste bland no matter what you do later.
- Mistake: Overcooking the oatmeal. If you cook the oats for too long, they can become gluey and thick. Remember, they will continue to thicken a bit even after you take them off the heat, so aim for a slightly looser consistency in the pot.
Expert Tips
- Tip: Make a double batch of roasted veggies. Roast an extra tray of zucchini and tomatoes while you’re at it. They keep beautifully in the fridge for 3-4 days and can be tossed into pasta, salads, or grain bowls for an instant flavor upgrade.
- Tip: Add a flavor boost with miso paste. For an incredible umami kick, whisk a teaspoon of white miso paste into the vegetable broth before adding the oats. It will dissolve and create a deeply savory, complex base.
- Tip: Toast your oats for a nuttier flavor. Before adding the liquid, toast the dry oats in the saucepan for 2-3 minutes over medium heat, stirring constantly, until they smell fragrant. This adds a wonderful, warm, nutty dimension to the final dish.
- Tip: Finish with a bright, acidic element. A squeeze of fresh lemon juice or a drizzle of balsamic glaze over the finished bowl just before serving can lift all the flavors and add a necessary pop of acidity that balances the richness.
FAQs
Can I make this recipe vegan?
Absolutely! It’s very easy to adapt. Simply omit the Parmesan cheese or use a vegan Parmesan alternative. For that cheesy, umami flavor, you could also stir in a tablespoon of nutritional yeast along with the oats. It gives a wonderfully savory, cheesy flavor that works perfectly in this context.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The oatmeal will thicken significantly as it cools. To reheat, add a splash of water or broth to a saucepan with the oatmeal and warm it over medium-low heat, stirring frequently, until it’s hot and creamy again. The microwave also works—just be sure to stir it well halfway through heating.
Can I use steel-cut oats instead?
You can, but it will change the recipe quite a bit. Steel-cut oats require a much longer cooking time (about 20-30 minutes) and more liquid. You’d need to adjust the liquid ratio and start the oats much earlier so they’re ready at the same time as the roasted vegetables. The texture will be chewier and less creamy.
My oatmeal turned out too thick. What can I do?
No worries, this is an easy fix! Simply stir in a little more hot broth or water, a tablespoon or two at a time, until it reaches your preferred consistency. Oats continue to absorb liquid as they sit, so it’s common to need to loosen them up a bit, especially with leftovers.
Is this a good meal prep option?
It can be, with one caveat. The roasted vegetables and the dry oatmeal mixture can be prepped in advance, but I recommend cooking the oatmeal fresh for the best texture. You could roast a big batch of veggies and then quickly cook the oats in the morning for a fast, gourmet-feeling breakfast throughout the week.
Roasted Zucchini And Tomato Oatmeal
Discover savory Roasted Zucchini and Tomato Oatmeal! This easy one-pan recipe combines creamy oats with sweet roasted veggies for a healthy, satisfying meal. Try this delicious recipe today!
Ingredients
For the Ingredients
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1 medium zucchini (chopped into ½-inch pieces)
-
1 cup cherry or grape tomatoes
-
1 tbsp olive oil (plus more for drizzling)
-
1/2 tsp garlic powder
-
1/2 tsp dried oregano
-
1 cup old-fashioned rolled oats (not instant)
-
2 ½ cups vegetable broth or water
-
1/4 cup grated Parmesan cheese (plus more for serving)
-
Salt and black pepper (to taste)
-
Fresh basil or parsley (for garnish (optional))
Instructions
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Start by preheating your oven to 400°F (200°C). While it’s heating, chop your zucchini into nice, bite-sized half-inch pieces. You’ll want them to be uniform so they cook at the same rate. Toss the zucchini and whole cherry tomatoes onto a baking sheet. Drizzle them with the olive oil and sprinkle with the garlic powder, dried oregano, and a good pinch of salt and pepper. Use your hands to toss everything together, making sure every piece is lightly coated in oil and seasoning.01
-
Spread the vegetables out in a single layer. This is crucial—if they’re piled on top of each other, they’ll steam and get soggy instead of developing those lovely, caramelized edges. Pop the baking sheet into the preheated oven and roast for 20-25 minutes. You’ll know they’re done when the tomatoes have burst and are slightly shriveled, and the zucchini is tender with golden-brown spots.02
-
While the veggies are roasting, it’s time to cook the oats. In your medium saucepan, bring the vegetable broth (or water) to a gentle boil over medium-high heat. You’ll see little bubbles forming around the edges. Once it’s boiling, stir in the cup of rolled oats and immediately reduce the heat to a low simmer.03
-
Let the oatmeal cook for about 5-7 minutes, stirring occasionally. You’ll notice it start to thicken and become creamy. Don’t walk away for too long, as you want to prevent it from sticking to the bottom of the pot. The goal is a porridge-like consistency that’s not too thick and not too runny.04
-
When the oatmeal has reached your desired consistency, turn off the heat. Stir in the ¼ cup of grated Parmesan cheese. The cheese will melt into the hot oats, making them even creamier and adding a wonderful savory, salty depth. Give it a taste—this is the time to adjust the seasoning with more salt or pepper if it needs it.05
-
By now, your kitchen should smell amazing from the roasted vegetables. Carefully take the baking sheet out of the oven. The tomatoes will be juicy and bursting, and the zucchini will be perfectly tender. You can add all of the roasted veggies directly into the pot of oatmeal, or you can portion the oatmeal into bowls and top it with the vegetable mixture. I like to mix most of it in and then reserve a few pretty pieces for on top.06
-
To serve, divide the savory oatmeal between two bowls. If you reserved some roasted veggies, artfully arrange them on top. Finish with an extra sprinkle of Parmesan cheese and a few fresh leaves of basil or parsley for a pop of color and freshness. A final drizzle of good olive oil over the top is never a bad idea, either. Dig in while it’s hot and wonderfully comforting!07
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