I have to tell you guys a secret.
Oatmeal doesn’t do a lot for me.
I know. Gasp. Bear with me.
It’s not that I don’t like oatmeal. I think it’s fine. Especially when it’s topped with a splash of cream and a spoonful of peanut butter. And maybe some chocolate chips. What of it?
Because, let’s be honest, we all know that I’m not making that kind of breakfast for myself during the week before I rush out the door to work, oatmeal is more of a weekend dish for me.
But sometimes, owing to the fact that it doesn’t make me do back flips or somersaults like it does some people, I want something more savory. Maybe with eggs. Definitely with cheese.
Sure, breakfast tacos are an option. Ain’t nothin’ wrong with a breakfast taco.
But then, I’m pretty weird. So I came up with these zucchini balls.
Yup. They’re like vegetarian meatballs. And I ate them. for. breakfast.
1/3 large zucchini
2 T panko breadcrumbs
1 T cilantro, chopped or torn, plus more for garnish
1/2 oz sharp cheddar cheese, finely shredded
1/4 cup cooked grain (I used Trader Joe’s Harvest Grain Blend)
1/8 t cayenne pepper
1/4 t garlic powder
salt+pepper, to taste
1. Using a box grater or shredding attachment on food processor, grate zucchini. Squeeze excess moisture out and place in a mixing bowl.
2. Add all other ingredients (through spices) to bowl and mix until combined.
*Note: the grain blend I used was a mix of Israeli couscous, red quinoa, split chickpeas and red and green orzo, but you can use any short grain you like.
3. Spray a non-stick skillet with cooking spray and heat over medium.
4. Form 1-inch balls out of mixture and place in skillet. Cook for 2-3 minutes and then rotate, browning all sides. I used 2 forks to do this as they are fairly delicate.
5. Place on a plate, garnish with extra cilantro and serve hot.
And yes, in case you were wondering, I ate my breakfast on a bed of homemade coleslaw.
I am such a freak.
You could maybe just make these for dinner sometime.