Zucchini Gratin
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
- 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.
- In a medium-sized bowl, whisk together almond milk, almond meal, dried herbs, and arrowroot powder. Set aside.
- 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.
- In a small bowl mix breadcrumbs with vegan margarine with your fingers until just combined and clumpy. Sprinkle on top of zucchini.
- Bake for 20 minutes, or until mixture is gooey and bubbling. Broil for five minutes to brown top, then serve warm. Enjoy!