Squash & Zucchini Gratin

INGREDIENTS

• Gratin

• 2 small-medium zucchini squashes (I used 1 zucchini, 1 yellow)

• ½ medium yellow or white onion (cut half, thinly slice)

• 2 ½ tbsp grapeseed or avocado oil

• Pinch sea salt 1/2c vegan parmesan cheese

• Vegan Parmesan cheese (makes full batch, split batch with mushroom casserole)

• 3/4c raw walnuts

• 4tbsp Nutritional Yeast

• 3tbsp hemp hearts

INSTRUCTIONS

1. Preheat oven to 400.

2. In cast iron skillet, saute onion in ½tbsp grapeseed or avocado oil on medium until just starting to brown. Let cool until other bits are done.

3. Combine vegan parmesan cheese ingredients in the food processor.

4. Slice squash into very thin rounds. Toss them in a bowl with the remaining oil, a pinch of salt, and 4tbsp of the vegan parmesan cheese.

5. Spread mostly cool onions on bottom of the skillet. Top with squash- layer yellow and green as you go if you did both. Start on the outside and work your way on, stacking the rounds on top of each other until they are covering the pan. 

6. Top with remainder of half batch of vegan parmesan cheese.

7. Bake in oven for 30 minutes. 

8. Let cool and serve. Makes several batches and is an excellent side or main dish.