Preheat the oven to 350°F.

Grease an 8×8 square baking dish.

In a medium bowl, mix together the oats, brown sugar, baking powder, salt, cinnamon, and nutmeg.
In another medium bowl, whisk together the milk, egg, oil, and vanilla.

Pour the milk mixture over the oats and stir until combined.

Add in the zucchini and stir again.

Pour oat mixture into the prepared baking dish.

Place in the oven and bake for 30-35 minutes, until the top is golden and oatmeal is set.

Remove from the oven and let cool for 5 minutes.

Cut into squares and serve with pecans, if desired.

Enjoy!

Note-this baked oatmeal is great reheated in the microwave. Add some plain yogurt after reheating to liven it up. This recipe can easily be doubled for a 9×13 pan. Use gluten-free oats to make this recipe gluten-free. Other topping ideas-brown sugar, cinnamon, dried cranberries, or raisins.