Zucchini Gratin | Vegan, Nut-Free, + Gluten-Free - Gillan Elizabeth
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Zucchini Gratin | Vegan, Nut-Free, + Gluten-Free | Gillian Elizabeth | www.GillianElizabethWellness.com

Zucchini Gratin | Vegan, Nut-Free, + Gluten-Free

My mom made this delicious zucchini gratin the other day. I don’t know if it was because it was so good or because I taught three back to back yoga classes  after making this dish to take photographs I can confirm it is this delicious  when I got back home I devoured three quarters of this dish. I took a poll on Instagram and it seemed most people were interested in this dairy-free, gluten-free, and nut-free recipe so I thought I would share.

Zucchini Gratin | Vegan, Nut-Free, + Gluten-Free | Gillian Elizabeth | www.GillianElizabethWellness.com

This recipe starts with making the crumbled cheese topping. Typically, I make my parmesan cheese with brazil nuts but I substituted them with sunflower seeds. I wanted to keep this recipe nut-free because I have met so many people lately that are allergic to nuts.

Zucchini Gratin | Vegan, Nut-Free, + Gluten-Free | Gillian Elizabeth | www.GillianElizabethWellness.comZucchini Gratin | Vegan, Nut-Free, + Gluten-Free | Gillian Elizabeth | www.GillianElizabethWellness.com

Next, you prepare the potato based sauce that keeps the zucchini moist, juicy, and tender during cooking. Plus, it adds a delicious flavour to the dish.

Zucchini Gratin | Vegan, Nut-Free, + Gluten-Free | Gillian Elizabeth | www.GillianElizabethWellness.comZucchini Gratin | Vegan, Nut-Free, + Gluten-Free | Gillian Elizabeth | www.GillianElizabethWellness.comZucchini Gratin | Vegan, Nut-Free, + Gluten-Free | Gillian Elizabeth | www.GillianElizabethWellness.com

Lastly, you layer your prepared zucchini slices and sauce in a baking pan. Top with your prepared parmesan cheese and voila, it’s ready to go in the oven. Bake until the sauce is bubbling and the topping is toasted and golden.

This recipe features: sunflower seeds, nutritional yeast, and zucchini.

Zucchini Gratin | Vegan, Nut-Free, + Gluten-Free | Gillian Elizabeth | www.GillianElizabethWellness.comSunflower Seeds

Sunflower seeds allow you to more easily access your higher self for divine understanding and knowledge. It helps you decipher between your intuition and your ego. This is a powerful food which helps to bring balance to both the heart and solar plexus chakra

They are also rich in Vitamin E, copper, and B Vitamins.

Nutritional Yeast

Nutritional yeast is such an amazing food to incorporate into your diet for added Vitamin B, folate, and protein. It is linked to improved immunity, lung health, improved digestion, boosted mood, maintaining a healthy weight, and improved healing.

Zucchini 

Zucchini is a heart opening food full of antioxidants and B Vitamins. Read more about the benefits of zucchini here.

Zucchini Gratin | Vegan, Nut-Free, + Gluten-Free | Gillian Elizabeth | www.GillianElizabethWellness.com

This zucchini gratin is:

Light but big on flavour

Satisfying

Easy to make

Cheesy

& Tender.

 

This is the perfect dish to accompany any meal as we enter into spring. If you make this recipe share it with me on Instagram and comment below!

Zucchini Gratin | Vegan, Nut-Free, + Gluten-Free | Gillian Elizabeth | www.GillianElizabethWellness.comZucchini Gratin | Vegan, Nut-Free, + Gluten-Free | Gillian Elizabeth | www.GillianElizabethWellness.com

Zucchini Gratin | Vegan + Gluten-Free
Author: 
Recipe type: Entrée, Side
Cuisine: Vegan, Gluten-Free
Prep time: 
Cook time: 
Total time: 
 
Easy, satisfying, and tender zucchini gratin made with potato based sauce and sunflower parmesan. Perfect for the spring and summer as an entree or side dish.
Ingredients
  • For the Cheese Topping:
  • ¾ cup sunflower seeds
  • ¼ cup nutritional yeast
  • 2 teaspoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon fresh rosemary, chopped
  • ½ teaspoon thyme
  • Pink Himalayan salt and pepper, to taste
  • For the Gratin:
  • 1 medium potato, diced
  • ¼ cup sunflower seeds
  • 3 cloves garlic, peeled
  • ½ yellow or white onion, cut into rings
  • 2 medium zucchinis, sliced into thin rounds
  • 2 teaspoons nutritional yeast
  • 1 teaspoon lemon juice
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon grainy mustard
  • ½ cup water
  • Pink Himalayan salt and pepper, to taste
Instructions
  1. Preheat your oven to 375 degrees.
  2. Lightly grease a 7x11 inch baking dish with olive oil.
  3. To make the cheese topping add all of the topping ingredients into a food processor or high speed blender. Pulse until you have a crumbled mixture resembling a parmesan cheese consistency. Set this aside.
  4. To make the sauce, add potato, sunflower seeds, garlic, and onion into a medium sized saucepan. Add water to cover the ingredients. Bring to a boil and then reduce heat to simmer for 15 minutes, until potatoes can be easily pierced with a fork.
  5. Strain mixture.
  6. Add strained potato mixture, nutritional yeast, lemon juice, olive oil, mustard, water, and salt/pepper to a high speed blender. Blend until smooth and creamy.
  7. Spread half of the sauce into the bottom of your prepared baking dish in an even layer.
  8. Evenly arrange half of the zucchini slices into the bottom of the baking dish.
  9. Pour half of the remaining sauce over the zucchini, and layer remaining zucchini. Pour remaining sauce over the zucchini.
  10. Cover the baking dish with aluminum foil and place in the oven to cook for 15 minutes.
  11. Remove the foil and evenly sprinkle the prepared cheese on top of the dish.
  12. Bake uncovered for another 15 minutes, until the topping is golden and sauce is bubbling.

 

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