Summer is in full swing, which means much of the summer produce is ready to eat!
Gardens everywhere are super green, making this an easy time of year to eat healthy and in season. Because fruits and veggies are so abundant right now, it can be easy to fall into the routine of making the same old recipes. Try to make the most of this amazing time of year with this recipe that makes the most of the season. Even better, it's vegan and grain-free.
Zucchini is an often overlooked summer vegetable that's just as versatile as its autumnal cousins -- potatoes and carrots. In summer, grating this great green squash can help add versatility to its uses in recipes.
Vegan zucchini gratin
For most people, the words vegan and gratin usually don't go together, since a gratin is usually cheesy and full of butter. Simple, natural, and gluten-free ingredients help round out this gratin, making it easy to miss those animal-based ingredients. This recipe takes a little bit of time, but it's well worth it.
Prep time: 20 minutes
Total time: 50 minutes
Ingredients: For vegan Parmesan cheese
3/4 cup raw cashews
3 tablespoons (tbsp) nutritional yeast
3/4 teaspoon (tsp) salt
1/4 tsp garlic powder
'Gratin gredients'
2 medium zucchini squash, sliced in thin rounds
1 small bundle asparagus
1/2 yellow or white onion, cut into thin rings
Pinch each sea salt and black pepper
3/4 to 1 cup vegan cheese (see above recipe)
1/2 tbsp olive oil
1/4 tsp garlic powder
Directions
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. It 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. Season with a pinch of sea salt and black pepper. Set aside.
Preheat oven to 400 degrees.
Slice squash into thin slices, about 1/8th-inch thick. Use a mandolin slicer if you have one, or just a sharp knife. It's okay if these slices aren't perfect.
Cut off the top 2-3 inches of the asparagus. That's the only part you'll be using. Add asparagus and squash to a mixing bowl and top with remaining two tbsp olive oil, 3/4 tsp salt, pinch of black pepper, 1/4 tsp garlic powder (optional), and two 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 used two varieties of squash. If it's all green, that's OK, too. 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 pattern, almost like a pinwheel.
Top with an even layer of the vegan Parmesan cheese (roughly 3/4 cup) and bake at 400 degrees for 30 minutes. Remove from oven and turn on the broiler. Broil on high for at least two minutes to toast up the top. Make sure to watch closely as it can burn quickly. Remove from oven and let it 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. It also reheats well in the oven.
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