Creamy Zucchini Gratin
This creamy zucchini gratin is the perfect Thanksgiving day dish. It's light and flavorful, yet still hearty and satisfying. It is topped with creamy vegan Parmesan cheese and best of all they are gluten-free.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Gluten-free
Cuisine American
Servings 5 Servings
Calories 349 kcal
Parmesan Cheese:
- 4 tbsp nutritional yeast
- 1 cup raw cashews
- 1/2 tsp garlic powder
- 1/2 tsp salt
Zucchini Gratin:
- 3 medium zucchini squash cut into thin rounds, green and yellow
- 2 small asparagus bunch
- 1 medium white onion cut into thin rings
- kosher salt
- black pepper
- 1 cup Parmesan cheese vegan
- 3 tbsp olive oil
- 1/2 tsp garlic powder
Creamy Zucchini Gratin:
Preheat the oven to 400°F.
In a food processor, add the nutritional yeast, raw cashews, garlic powder, and kosher salt. Blend them until combined.
In a skillet heat the oil over low-high heat, then saute the white onion and season with kosher salt and black pepper. Cook them for 10 minutes. Set them aside.
Wash and slice the squash and cut the leafy green part of the asparagus for about 2 inches.
Add the squash, asparagus, olive oil, kosher salt, black pepper, garlic powder, and Parmesan cheese in a medium bowl. Toss until everything is combined.
In a round skillet, spread the sauteed onions, add the squash, layered with zucchini yellow and green., then add the asparagus.
Over the layered zucchini and asparagus, top with prepared vegan Parmesan cheese.
Bake for 35 minutes and broil for at least 3-4 minutes.
Serve with chickpea or hummus. Enjoy!
Calories: 349kcalCarbohydrates: 17gProtein: 17gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 14mgSodium: 567mgPotassium: 662mgFiber: 4gSugar: 6gVitamin A: 428IUVitamin C: 23mgCalcium: 272mgIron: 3mg
Keyword creamy, gluten-free, plant-based, vegan gratin, vegetarian meal, zucchini