Zucchini Gratin

For Vegan Parmesan Cheese

  • 3/4 cup raw cashews

  • 3 tablespoons of nutritional yeast (I dare you to try a little pinch alone, it’s pretty tasty)

  • 3/4 teaspoons of salt

  • 1/4 teaspoons of garlic powder

For Zucchini Gratin

  • 2 medium zucchini squash

  • 1/2 medium yellow or white onion 

  • 1 pinch each sea salt and black pepper

  • 3/4-1 cup vegan parmesan

  • 2 1/2 tablespoons of olive oil

  • 1/4 teaspoon of  garlic powder

Directions:

  1. Preheat the oven to 400 degrees F.

  2. To make the vegan parmesan, measure out the cashews, nutritional yeast, salt and garlic powder into a blender or food processor. Blend until the mixture is a fine powder. Set aside for later.

  3. Slice the zucchini into thin slices and set aside. You can use green or yellow zucchini, or both for a pop of color.

  4. Slice the onion in thin rings as well. Begin heating about 1/2 a tablespoon of olive oil. Once the pan is heated, add the onions. Cook until they are nice and brown.

  5. While the onions are cooking, begin mixing the zucchini with 2 tablespoons of olive oil, salt, pepper, 2 tablespoons of the vegan parmesan and garlic powder. It’s easiest to mix with your hand. Make sure all the zucchini are evenly coated.

  6. Once the onions are cooked, transfer them to a small oven safe pan. A round cake pan is best but if you don’t have that, any oven safe pan will work. Let them cool for a couple of minutes.

  7. Once the onions have cooled for 5ish minutes, begin layering the zucchini. If in a round pan, start from the outside and make you’re way in. It doesn’t have to be perfect. No matter how you layer them, snap a pic because it’ll look so pretty.

  8. Evenly pour the rest of the vegan parmesan onto the zucchini.

  9. Bake the zucchini for 30 minutes. If you want the parmesan a little crispy, after 30 minutes of cooking, broil the zucchini for 1-2 minutes (don’t broil for longer or it will burn!)

  10. Let cool for a little before enjoying!!

Note: if you have some asparagus laying around at home, chop off the bottoms, you’ll only need the top, and add it to the zucchini mixture! When layering, just add the asparagus in between the zucchini. Enjoy :)

Katie Harpham