Friday, May 26, 2017

Zucchini Gratin

Yield: 4 servings

2 tbsp olive oil
1/2 onion, thinly sliced
2 medium zucchini squash (one green, one yellow), sliced in thin rounds
1/4 tsp garlic powder
salt and pepper

1. In a cast iron or oven-safe skillet, sauté onion in 1 tablespoon olive oil over medium-low heat until soft, about 10 minutes. Season with a pinch of salt and pepper. Set aside.
2. Preheat oven to 400F.
3. Add squash to a mixing bowl and top with remaining tablespoon of olive oil, garlic powder, 2 tablespoons of the vegan parmesan cheese, and salt and pepper. Toss to coat.
4. 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. Start on the outside and work your way in, keeping them in line as much as possible. 
5. Top with an even layer of the remaining vegan parmesan cheese.
6. Bake 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.
7. Can serve with hummus or chickpea salad, or scrambled or fried eggs. Reheats well in the microwave or oven.

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