Vegan Zucchini-Asparagus Gratin
Chef Tom Cooks
http://www.cheftomcooks.com/
This recipe calls for vegan Parmesan cheese, you can get the recipe for it here.
- 2 medium zucchini squash, sliced in thin rounds (I used 1 zucchini, 1 yellow)
- 1 small bundle thin asparagus
- ½ onion, cut into thin rings
- salt and black pepper
- ¾-1 cup vegan Parmesan cheese
- 2.5 Tbsp olive oil
- ¼ tsp garlic powder
- In a 10-inch cast iron or oven safe skillet, sauté onion in ½ Tbsp olive oil over medium-low heat until soft – about 10 minutes – seasoning with a pinch of salt and black pepper. Set aside.
- Preheat oven to 400 degrees F.
- Slice squash into very thin slices, about ⅛th-inch thick.
- Cut off the top 2-3 inches of the asparagus. That’s the only part you’ll be using. Save the rest for another dish.
- Add asparagus and squash to a mixing bowl and top with remaining 2 Tbsp olive oil, ¾ tsp salt, pinch of black pepper, ¼ tsp garlic powder, and 2 Tbsp of the vegan parmesan cheese. Toss to coat.
- Spread the slightly cooled onions around in the bottom of the skillet to create an even base. Top with squash, layering green and yellow as you go (if you did two colors). It doesn’t have to be perfect. Just start on the outside and work your way in, keeping them in line as much as possible. Once the squash is arranged, tuck pieces of the asparagus into the layers in a circular motion.
- Top with an even layer of the vegan parmesan cheese (~3/4 cup) and bake at 400 degrees F for 30 minutes. Then broil on high for the last 1-2 minutes to toast up the top (optional, but recommended). Let rest for a few minutes before serving.
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Source: http://cheftomcooks.com/2016/03/29/vegan-zucchini-asparagus-gratin/
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