Zucchini Gratin

Photo: Down to Earth Recipes
Summer squash in a creamy sauce makes a light summer meal.
Yield
4-6 Servings
Vegan
Entrees
Ingredients
  • 2 Tablespoons extra virgin olive oil, divided
  • 3 cups sliced zucchini
  • ½ cup chopped, fresh basil leaves
  • 1 cup unsweetened almond milk
  • 2 Tablespoons almond meal
  • 1 Tablespoon dried Italian herbs
  • 2 teaspoons arrowroot powder
  • ½ cup diced onion
  • 1-2 cloves garlic, chopped
  • 1 cup shredded cheese or vegan cheese
  • 1 cup bread crumbs
  • 2 Tablespoons vegan margarine
Instructions
  1. Preheat oven to 375º. Lightly oil a 9-inch pie plate with one teaspoon olive oil. Layer zucchini evenly on bottom, and sprinkle with fresh basil.
  2. In a medium-sized bowl, whisk together almond milk, almond meal, dried herbs, and arrowroot powder. Set aside.
  3. Heat remaining olive oil in a large skillet over medium-high heat. Add onions and garlic. Sauté until just browned, about five minutes. Lower heat and add milk mixture. Stir constantly until just thickened, about 5-10 minutes. Stir in cheese, stir to combine, and then pour milk mixture on top of zucchini.
  4. In a small bowl mix breadcrumbs with vegan margarine with your fingers until just combined and clumpy. Sprinkle on top of zucchini.
  5. Bake for 20 minutes, or until mixture is gooey and bubbling. Broil for five minutes to brown top, then serve warm. Enjoy!