PrintZucchini and Yellow Squash Au Gratin
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 2 to 2 1/2 lbs. zucchini and yellow summer squash
- 1/2 cup short grain brown or white rice
- 1 small yellow onion, chopped
- Extra-virgin olive oil
- 1/3 cup dry sherry
- 2 cloves garlic, minced
- 2 – 2 1/2 cups warmed zucchini juices and nut milk
- 2 tablespoons whole wheat flour
- 2 tablespoons nutritional yeast
- 1/2 teaspoon dry mustard
- 1/4 cup roasted, unsalted cashew pieces
- 1/2 teaspoon red pepper flakes
- 1 tablespoon lemon juice
- 2 tablespoons vegan mayonnaise
- salt and freshly ground black pepper, to taste
- 2 tablespoons finely chopped fresh flat leaf parsley or carrot greens
- 4 tablespoons vegan margarine
- 1 cup vegan parmesan
- 1 cup whole wheat bread crumbs
Vegan Parmesan
- 1/2 cup roasted, unsalted cashew pieces
- 1/4 cup hemp hearts
- 1/4 cup almond flour
- 3 tablespoons nutritional yeast
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat the oven to 400° F. Prepare a 9″ square baking dish with olive oil or vegan butter.
- Add all ingredients for vegan parmesan to a food processor and mix/pulse until a fine meal is achieved.
- Shred the zucchini and toss with a heaping teaspoon of salt. Transfer to a colander and place over a bowl to collect the zucchini juice.
- After 30-45 minutes, transfer to a nut bag or clean (no lint) kitchen towel and squeeze excess water out of the zucchini. Set the zucchini aside.
- While zucchini drains, bring a small pot of salted water to a boil.
- Stir in rice and bring back to a rapid boil for 8 minutes.
- Drain, running cold water over the rice. Transfer to a colander and dry with a paper towel.
- Heat 4 tablespoons oil in a large heavy bottom pan over medium heat. Cook onions for 8 to 10 minutes until onions are slightly browned.
- While onion cooks, transfer 1 cup zucchini water and 1 cup of nut milk to blender. Add whole wheat flour, nutritional yeast, dry mustard and cashew pieces. Blend until very smooth.
- Add the zucchini, garlic and dry sherry to the onions and garlic in the pan, toss, and cook until the zucchini is almost tender, 4 – 5 minutes.
- Gradually stir in the nut milk zucchini juice mixture.
- Put the pan over moderately high heat and bring to a simmer, stirring.
- Remove from the heat, stir in the red pepper flakes, lemon juice, mayonnaise blanched rice, 1/2 cup of the vegan parmesan and 1 tablespoon chopped parsley. Add more zucchini juice and nut milk if the sauce is too thick.
- Taste and adjust seasoning. Add additional salt and freshly ground black pepper if needed.
- Melt vegan butter in a small pan. Toss with bread crumbs.
- Turn the zucchini mixture into the prepared baking dish and sprinkle the remaining vegan parmesan, parsley and buttered bread crumbs on top.
- Bake until the gratin is bubbling, the top has browned and it appears that most of the liquid has absorbed, about 30-35 minutes
- Let it sit for about 8 to 10 minutes before serving.
- Serve warm.
Notes
Reheats well in the microwave or the oven.
Inspiration:
https://www.marthastewart.com/337701/zucchini-and-yellow-squash-gratin