Zucchini Cashew Gratin

Gratin is traditionally a dish topped with a cheese and bread crumb mixture and bits of butter, baked or broiled in the oven. The mixture melts and becomes one with its accompaniment (usually a veggie) and transforms into a crispy, cheesy topping with a satisfying crunch.

I have been making this zucchini gratin for years, but rather than using breadcrumbs; I use cashews. Replacing cashews makes this dish gluten-free and adds a rich nuttiness flavor that bread does not offer.

You can easily make this dish vegan by substituting the gruyere 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

• SAUTEE VEGGIES

  • In a skillet, sauté onion in ½ tablespoon of butter or olive oil; season with a pinch of sea salt and black pepper. 

  • Using a mandolin (or a small sharp knife), slice squash into thin slices (about ⅛ inch thick). 

  • Season zucchini with salt, pepper, garlic powder, and the remaining butter or olive oil. Add to skillet with onions and sauté until cooked.

  • Taking a slotted spoon, carefully remove any liquid if the zucchini looks overly watery

• MAKE GRATIN TOPPING

  • Add gruyere cheese and cashews to a food processor. Pulse until mixture resembles fine bread crumbs

• Spread cheese/nut mixture on top of cooked onions and zucchini

• Bake at 400 degrees for 30 minutes. Then broil on high for the last 1-2 minutes to make the top nice and toasted.    

• Let rest for a few minutes before serving (serves about 4 people)