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Vegan Zucchini Gratin

Total time:50 minutes
Prep time:20 minutes
Cook time:30 minutes


Serving size:1/5 of the dish

Zucchini is everywhere now! And if you’re a gardener you likely have an overabundance and are looking for liver-friendly recipe options that don’t consist of tons of sugar and milk based cheese. Here is one for your summer recipe collection with VEGAN PARMESAN CHEESE you can make!

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For the Gratin:

  • 1 medium zucchini, sliced into thin rounds
  • 1 medium summer squash, sliced into thin rounds
  • 1 small bundle asparagus
  • 1/2 yellow or white onion, cut into thin rings
  • Sea salt and black pepper
  • 3/4 to 1 cup Vegan Parmesan Cheese (recipe follows)
  • 2 1/2 tablespoons olive oil
  • 1/4 teaspoon garlic powder (optional)

For the Vegan Parmesan Cheese:

  • 3/4 cup raw cashews
  • 3 tablespoons nutritional yeast
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder


  1. 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.
  2. In a 10-inch cast iron or oven safe skillet, saut̩ onion in 1/2 tablespoon olive oil over medium-low heat until soft Рabout 10 minutes Рseasoning with a pinch of sea salt and black pepper. Set aside.
  3. Preheat oven to 400 degrees F.
  4. Slice squash into very thin slices, about 1/8th-inch thick. 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).
  5. Add asparagus and squash to a mixing bowl and top with remaining 2 olive oil, 3/4 teaspoon salt, pinch of black pepper, 1/4 teaspoon garlic powder, and 2 tablespoons of the Vegan Parmesan Cheese. Toss to coat.
  6. 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). 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.
  7. Top with an even layer of the Vegan Parmesan Cheese (~3/4 cup) and bake at 400 degrees F 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 or chickpea salad, or scrambled or fried eggs if not vegan. Reheats well in the microwave or oven.