Vegan Zucchini Gratin
Vegan Zucchini Gratin is a gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe with 4 servings. This side dish has 323 calories, 9g of protein, and 24g of fat per serving. For $1.52 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up zucchini squash, yellow onion, nutritional yeast, and a few other things to make it today. It is brought to you by Minimalist Baker. 202 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is solid. If you like this recipe, take a look at these similar recipes: Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin), Zucchini Gratin, and Zucchini Gratin.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
1 small bundle asparagus
1/4 tsp garlic powder
3 Tbsp nutritional yeast
2.5 Tbsp olive oil
3/4 cup raw cashews
3/4 tsp salt
Sea salt and black pepper
3/4-1 cup vegan Parmesan cheese (recipe below)
1/2 yellow or white onion, cut into thin rings
2 medium zucchini squash, sliced in thin rounds (I used 1 zucchini, 1 yellow)
Equipment:
food processor
blender
frying pan
knife
oven
mixing bowl
microwave
Cooking instruction summary:
Prepare vegan parmesan cheese by whirling all ingredients together in a food processor or blender until a fine meal or powder is formed. Don't over-process or it will begin to get clumpy. Set aside. Will keep covered in the fridge for about a month.In a 10-inch cast iron or oven safe skillet, sauté onion in .5 Tbsp olive oil over medium-low heat until soft - about 10 minutes - seasoning with a pinch of sea salt and black pepper. Set aside.Preheat oven to 400 degrees F.Slice squash into very thin slices, about 1/8th-inch thick (see photo). Use mandolin if you have one, or just a sharp knife.Cup off the top 2-3 inches of the asparagus. That’s the only part you’ll be using. Save the rest for another dish. Carefully split the top portion in half so it nestles into the gratin better (optional).Add asparagus and squash to a mixing bowl and top with remaining 2 Tbsp olive oil, 3/4 tsp salt, pinch of black pepper, 1/4 tsp garlic powder (optional), and 2 Tbsp of the vegan parmesan cheese. Toss to coat.Spread the slightly cooled onions around in the bottom of the skillet to create an even base. Top with squash, layering green and yellow as you go (if you did two colors). It doesn’t have to be perfect. Just start on the outside and work your way in, keeping them in line as much as possible. Once the squash is arranged, tuck pieces of the asparagus into the layers in a circular motion (see photo).Top with an even layer of the vegan parmesan cheese (~3/4 cup) and bake at 400 degrees F for 30 minutes. Then broil on high for the last 1-2 minutes to toast up the top (optional, but recommended). Watch closely as it can burn quickly. Let rest for a few minutes before serving.This makes an excellent side dish, brunch item, or light lunch or dinner when accompanied with a protein, such as hummus or chickpea salad, or scrambled or fried eggs if not vegan. Reheats well in the microwave or oven.
Step by step:
1. Prepare vegan parmesan cheese by whirling all ingredients together in a food processor or blender until a fine meal or powder is formed. Don't over-process or it will begin to get clumpy. Set aside. Will keep covered in the fridge for about a month.In a 10-inch cast iron or oven safe skillet, sauté onion in .5 Tbsp olive oil over medium-low heat until soft - about 10 minutes - seasoning with a pinch of sea salt and black pepper. Set aside.Preheat oven to 400 degrees F.Slice squash into very thin slices, about 1/8th-inch thick (see photo). Use mandolin if you have one, or just a sharp knife.Cup off the top 2-3 inches of the asparagus. That’s the only part you’ll be using. Save the rest for another dish. Carefully split the top portion in half so it nestles into the gratin better (optional).
2. Add asparagus and squash to a mixing bowl and top with remaining 2 Tbsp olive oil, 3/4 tsp salt, pinch of black pepper, 1/4 tsp garlic powder (optional), and 2 Tbsp of the vegan parmesan cheese. Toss to coat.
3. Spread the slightly cooled onions around in the bottom of the skillet to create an even base. Top with squash, layering green and yellow as you go (if you did two colors). It doesn’t have to be perfect. Just start on the outside and work your way in, keeping them in line as much as possible. Once the squash is arranged, tuck pieces of the asparagus into the layers in a circular motion (see photo).Top with an even layer of the vegan parmesan cheese (~3/4 cup) and bake at 400 degrees F for 30 minutes. Then broil on high for the last 1-2 minutes to toast up the top (optional, but recommended). Watch closely as it can burn quickly.
4. Let rest for a few minutes before serving.This makes an excellent side dish, brunch item, or light lunch or dinner when accompanied with a protein, such as hummus or chickpea salad, or scrambled or fried eggs if not vegan. Reheats well in the microwave or oven.
Nutrition Information:
covered percent of daily need
