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Golden-brown square Zucchini and Oatmeal Bake Recipe bites garnished with fresh rosemary on a wooden board.

Zucchini and Oatmeal Bake Recipe

A savory, cheesy Mediterranean-style Zucchini and Oatmeal Bake featuring grated zucchini, oats, eggs, and cheese baked into golden individual bites.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Side Dish, Snack
Cuisine: Greek
Calories: 185
Ingredients Method Notes

Ingredients
  

  • - 2 medium fresh zucchinis finely grated and squeezed completely dry
  • - 3 large eggs
  • - 5 tbsp old-fashioned rolled oats
  • - 100 g shredded cheese such as Cheddar, Mozzarella, or a blend, divided
  • - 1 tbsp extra-virgin olive oil for greasing molds
  • - 1/2 tsp sea salt
  • - 1/4 tsp freshly cracked black pepper
  • - 2 tbsp fresh chives or herbs finely chopped
  • - Fresh rosemary sprigs for garnish

Method
 

  1. Preheat oven to 350°F (180°C). Lightly grease individual square silicone baking molds or a small baking dish with extra-virgin olive oil.
  2. Finely grate the zucchinis. Place grated zucchini in a clean kitchen towel and squeeze out all excess moisture until completely dry.
  3. In a large mixing bowl, whisk the 3 eggs. Add squeezed zucchini, rolled oats, 75g (3/4) of the shredded cheese, salt, black pepper, and chopped chives or herbs. Stir until evenly combined into a thick mixture.
  4. Spoon mixture evenly into prepared square molds. Top each square with the remaining 25g of shredded cheese.
  5. Bake for 20 minutes until the center is fully set and the cheesy tops are deep golden brown.
  6. Allow to rest for 5 minutes before unmolding. Garnish each square with a fresh rosemary sprig and serve warm.

Notes

- Squeezing all water out of the zucchini is critical to avoid soggy bites.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days.
- Reheat in an air fryer or oven at 350°F for 3–5 minutes to restore the crispy cheese top.