Heat a large skillet over medium. Add 1 tablespoon of the vegan butter to the hot skillet. Once it has melted, add 2 tablespoons of the minced shallot and a small pinch of salt. Cook, stirring regularly, until the shallot has softened and is turning translucent. Add the diced zucchini to the shallots along with the dried thyme and the dried sage. Stir everything together then season with another small pinch of salt. Cook, stirring every 2-3 minutes, until the zucchini has reduced by about half. This will take roughly 30 minutes total. Once the zucchini has softened and reduced by half, gently mash the zucchini, then remove it from the heat. This is your compote!

While the compote is cooking, you can complete the other elements of the dish. To make the relish, cut the kernels off of the 2 ears of corn and add them to a bowl along with the remaining tablespoon of minced shallot, the diced chili pepper, and the lemon juice. Stir to combine, then taste and add salt as needed. Set this aside while you cook your savory oats.

To make the savory oats, add the rolled oats and the water to a pot along with a small pinch of salt. Set the pot on a burner over medium heat. Bring the oats and water to a simmer. Allow the oats to simmer for 2 minutes, then kick the heat down to low. Continue to cook the oatmeal, stirring every minute or so, until it is thick and creamy. Remove it from the heat, then stir in the remaining 2 tablespoons of vegan butter and the nutritional yeast. Taste the oats and add salt as needed.

To serve, top each portion of the oats with some of the zucchini compote. Then, spoon some of the corn relish on top. You can serve lemon wedges alongside each bowl if you like!