Vegan Zucchini Gratin
10-ingredient vegan, gluten-free gratin loaded with zucchini, asparagus, and onion. So easy, quick, and delicious.
10-ingredient vegan, gluten-free gratin loaded with zucchini, asparagus, and onion. So easy, quick, and delicious.
- 3/4 tsp salt
- 3 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 3/4 cup raw cashews
- 2 1/2 tbsp olive oil
- 2 medium zucchini squash ((sliced in thin rounds // i used 1 yellow))
- 1 small bundle asparagus
- 1/2 medium yellow or white onion ((cut into thin rings))
- 1 pinch each sea salt and black pepper
- 3/4-1 cup vegan parmesan cheese
- Carbohydrate 12.67083 g
- Cholesterol 0 mg
- Fat 14.5015987509046 g
- Fiber 3.01358749866485 g
- Protein 8.01442499999999 g
- Saturated Fat 2.70653687512491 g
- Serving Size 1 1 Serving (39g)
- Sodium 9.49868750001808 mg
- Sugar 9.65724250133514 g
- Trans Fat 0.732434375024495 g
- Calories 198 calories
Step-by-step
- 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 1/2 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 (204 C).
- Slice squash into very thin slices, about 1/8th-inch thick. Use a mandolin if you have one, or just a sharp knife.
- Cut 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.
- Top with an even layer of the vegan parmesan cheese (~3/4 cup) and bake at 400 degrees F (204 C) 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, chickpea salad, or scrambled or fried eggs if not vegan. Reheats well in the microwave or the oven.
My Easy Vegan Zucchini Gratin: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and all the other demands of modern life, whipping up something elaborate just isn't always feasible. That's why I've become a huge fan of quick, simple, and incredibly flavorful recipes like this vegan zucchini gratin. It’s a testament to the fact that healthy eating doesn't have to be complicated or time-consuming.
This gratin is a revelation. It's packed with vibrant vegetables – tender zucchini and asparagus – creating a dish that's both visually appealing and bursting with fresh flavors. The creamy vegan parmesan topping adds a delightful cheesy richness without any of the dairy. The best part? The entire process, from prep to oven to table, takes less than an hour. It’s become a regular staple in my meal rotation, perfect for a weeknight dinner, a satisfying lunch, or even a sophisticated brunch.
The beauty of this recipe lies in its adaptability. I often tweak it based on what’s in season or what my family is craving. Sometimes I add a sprinkle of red pepper flakes for a touch of heat, other times I swap out the asparagus for other green vegetables like green beans or broccoli. The possibilities are endless! The basic principles remain the same: simple, fresh ingredients combined in a way that’s both nourishing and undeniably delicious.
One thing I love about this dish is its versatility. It works wonderfully as a standalone meal, especially when paired with a protein source such as grilled tofu or chickpeas. It's also a fantastic side dish, complementing any main course, from roasted chicken to a hearty lentil stew. I've even been known to serve it at brunches, where its bright colors and unique flavor profile always impress my guests.
Beyond its taste and ease of preparation, this vegan zucchini gratin embodies my approach to cooking: healthy, delicious, and efficient. It's a reflection of my commitment to providing my family with nutritious meals without sacrificing flavor or time. I believe that healthy eating doesn't have to be a chore, and this recipe is a perfect example of how even the busiest person can create a beautiful and flavorful meal with minimal effort.
So, if you're looking for a quick, easy, and undeniably delicious way to incorporate more vegetables into your diet, give this vegan zucchini gratin a try. You won't regret it! The vibrant colors alone are enough to brighten up any meal.
Tips and Variations:
- For a richer flavor: Add a tablespoon of nutritional yeast to the vegetable mixture before baking.
- Spice it up: A pinch of red pepper flakes adds a delightful kick.
- Add some herbs: Fresh thyme or rosemary would pair beautifully with the zucchini and asparagus.
- Make it a complete meal: Serve with a side of quinoa, brown rice, or roasted chickpeas.
- Leftovers are great! This gratin reheats well, making it perfect for meal prepping.
This recipe is a testament to the fact that healthy eating can be simple, delicious, and utterly satisfying. It’s more than just a recipe; it's a reminder to myself (and hopefully to you) that even on the busiest of days, taking a few minutes to prepare a nourishing and flavorful meal is an act of self-care and love.
