Pair this go-to fall veggie with a protein and starch for a perfectly well-balanced meal.

I have been making this zucchini gratin for years, which uses cashews rather than breadcrumbs. Replacing breadcrumbs with cashews makes this dish gluten-free and adds a rich nuttiness that bread does not offer. You can easily make this dish vegan by substituting the Gruyère for nutritional yeast and using ghee or oil rather than butter.