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This vegan zucchini gratin is for those times when you crave something warm, rich, and nutritious but you don’t want to spend too much time in the kitchen. The creamy cashew sauce is so delicious that even picky eaters will love this dish. It might even help them discover a new love of zucchini. This simple vegan zucchini gratin recipe takes little time to prep and is such a flavorful, filling meal.

Zucchini Gratin [Vegan]

$2.99
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Calories

281

Serves

3

Ingredients You Need for Zucchini Gratin [Vegan]

For the Gratin:
  • 6 medium zucchini, thinly sliced
  • 1 cup water
  • 3/4 cup raw cashews
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • Salt, as needed

For the Optional Toppings:

  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon thyme

How to Prepare Zucchini Gratin [Vegan]

  1. Preheat the oven to 400°F.
  2. Put all the ingredients in the blender, except the zucchini and the toppings, and blend until you get a smooth batter. Taste and adjust the salt to your liking, considering that zucchinis will also need a bit of salt.
  3. In a bowl, coat the zucchini slices in the batter.
  4. Tile the zucchinis in a baking pan or a cast-iron skillet. Pour the remaining batter over the zucchinis.
  5. Bake for 20 minutes in the oven.
  6. Add the toppings and serve.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 843 | Total Carbs: 77 g | Total Fat: 49 g | Total Protein: 36 g | Total Sodium: 243 mg | Total Sugar: 29 g Per Serving: Calories: 281 | Carbs: 26 g | Fat: 16 g | Protein: 12 g | Sodium: 81 mg | Sugar: 10 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Maya Sozer

See My Recipes

Maya is a culinary creative and photographer. Her foray into sharing her experience began when she was asked to create recipes for a wine bar & bistro in Palo Alto, California, where she then continued to work as a chef. She is the author of the blog Dreamy Leaf.

Comments

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  1. It\’s definitely a good recipe and simple which I love but at the same time, I was expecting a lot more from it like more flavour or \’boom\’ to it, but it is still tasting, I\’d add crushed tomatoes for taste or do something more with it. 6.7/10 !! :) still good

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