Zucchini Cashew Gratin
Gratin is traditionally a dish topped with a cheese and bread mixture and bits of butter, baked or broiled in the oven. The mixture melts and becomes one with its accompaniment (usually a potato) and transforms into a crispy, cheesy topping with a satisfying crunch.
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.
INGREDIENTS —
3 medium zucchini squash
1 medium yellow or white onion (cut into thin rings)
1 pinch sea salt
1 pinch black pepper
¼ teaspoon garlic powder
¾ cup raw cashews
½ block of (4 oz) Gruyere cheese
2 ½ tablespoons butter or olive oil
INSTRUCTIONS —
Heat oven to 400 degrees
Sauté Veggies - Sauté onion in ½ tablespoon butter or olive oil, seasoning with sea salt and black pepper. Slice squash thinly (about ⅛ inch) with a mandolin or knife. Season zucchini with salt, pepper, garlic powder, and the remaining butter or oil. Add to the skillet with onions and sauté until cooked. Use a slotted spoon to remove excess liquid if the zucchini is watery.
Make Gratin Topping - Add Gruyère and cashews to a food processor. Pulse until the mixture resembles fine breadcrumbs. Spread the cheese and nut mixture over the cooked onions and zucchini.
Serve - Let the gratin rest for a few minutes before serving. Serves about 4 people.
