Vegan Zucchini Gratin

Author: Minimalist Baker Modified By: IHHC


For the Vegan Parmesan Cheese:

  • 3/4 C. raw cashews
  • 3 Tbsp. nutritional yeast
  • 3/4 tsp. salt
  • 1/4 tsp. garlic powder

For the Gratin:

  • 2 medium zucchini (sliced in thin rounds~ I used 1 yellow and 1 green)
  • 1 small bundle asparagus
  • 1/2 medium yellow or white onion (cut into thin rings)
  • 1 pinch each sea salt and black pepper
  • 3/4-1 C. vegan Parmesan cheese (I use Follow Your Heart brand)
  • 2 1/2 Tbsp olive oil or Avocado oil
  • 1/4 tsp. garlic powder


  1. In a 10-inch cast iron or oven safe skillet, sauté onion in 1/2 Tbsp oil over medium-low heat until soft – about 10 minutes – seasoning with a pinch of sea salt and black pepper. Set aside.
  2. Preheat oven to 400 degrees F.
  3. Slice squash into very thin slices, about 1/8th-inch thick (see photo). Use mandolin if you have one, or just a sharp knife.
  4. Cup 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 Tbsp oil, 3/4 tsp salt, pinch of black pepper, 1/4 tsp garlic powder (optional), and 2 Tbsp of the vegan parmesan. Toss to coat.
  6. Spread the slightly cooked 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). It doesn’t have to be perfect. Just 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 (see photo).
  7. Top with an even layer of the vegan parmesan cheese (~3/4 cup and bake at 400 degrees F (204 C) for 30 minutes. Then broil on high for the last 1-2 minutes to toast up the top. Watch closely as it can burn quickly. Let rest for a few minutes before serving.