Hey. You guys all know what is going down: summer!! Whether that means vacations, afternoons sipping iced coffee on a deck or porch, evenings with fun cocktails or beers with friends, or a hot day with a copy machine for the next two weeks to prepare for a short course at school. You know-however you choose to celebrate the season, please do it!! Relax, enjoy, watch the sunset. After this crazy week, I plan on getting away to a semi-remote cabin by a lake, and soaking in some sun. There may be kayaking (kayak-ing?) involved, as well as campfires. Oh, and pudgy pies. You know-those square cast iron contraptions that you stuff bread in, top with delicious fillings, and cook over an open fire. Yep...it is happening. I am still on a quest for some vegan marshmallows, 'cause I may just have to make a s'more with some of the 12 bars of Mast Brothers chocolate I got in NYC in May. Why? Why not?!!
Anyways, enough with my blabbing. Our CSA has graced our kitchen with some delicious zucchini and summer squash this season. Usually, I just grate them all up, and make bread. But this year, I have been more creative! See: Fried Zucchini Pasta Salad.
Also, I want to introduce this super-duper easy and tasting side dish perfect for summer get-togethers, a lazy summer dinner, or just when you have a ton of zucchini and summer squash laying around!!
I adapted the recipe and method from Minimalist Baker. Love those guys!! They provide such good, simpy and truly delicious recipes and inspiration. This gratin is no less: I went the super lazy route and did not saute anything before assembling the gratin, and used chopped garlic scapes in place of the asparagus the recipe originally called for. While the flavors are super tasty and fresh on their own, as I was shoving the finished gratin in my face, I couldn't help but think that a pinch or two of lemon zest and a small squeeze of lemon juice would help brighten those light, summery zucchini flavors a bit more. But, totally optional! And the good news? The vegan "parmesan" you make for this is so versatile, and it is a tasty addition for other dishes: pasta, salads, hummus/avocado toast....you name it, put that savory-nutty stuff on it. Maybe not your morning smoothie...but hey, I won't judge if you do. The nutritional yeast is essential for the cheese-y sprinkle, and with a high-protein, B-vitamin and fiber profile, that yellow powder will keep you going for all your summer adventures!
Now, get at it!! Happy summer-ing!
Note: as mentioned, the original calls for asparagus that is split the long-ways to facilitate quicker cooking, and easier tucking-in around the sliced zucchini. I suspect that any variety of summer bean (green bean, wax bean, etc) would also work here. I used garlic scapes that were trimmed of their flower ends, and the choped into 1 1/2" pieces. Be sure to bury those scapes into the zucchini slices, as if they are exposed, may get a tad over-cooked and tough. But, still tasty!
Easy Zucchini (or summer squash) Gratin // vegan, gluten-free, soy-free, sugar-free, nut-free option// makes 1 9-10" gratin to serve 2 as a main component, or 3-4 as a side //
For The Gratin:
- 2-3 medium to large zucchini or summer squash (I used 1 light green and 1 dark green)
- 2 TB olive oil
- 2-3 long garlic scapes, chopped into 1 1/2" pieces (see note above for more ideas and tips!)
- sea salt and black pepper
- 1/4 tsp garlic powder (or, finely dice 1 large garlic clove)
- 3/4-1 cup vegan parmesan
- Optional: 1/4 tsp lemon zest + small squeese fresh lemon juice
For The Vegan Parmsan:
- 3/4-1 cup cashews, almonds or pecans OR for nut-free, use any combination of sesame seeds, sunflower seeds or hemp seeds
- 3 TB nurtitional yeast
- 3/4 tsp sea salt
- 1/4 tsp garlic powder
- optional: 1/2 tsp extra virgin olive oil (I find that this helps small clumps of "cheese" to form for easier sprinkling)
1. Preheat oven to 350F. To make the vegan parmesan, combine all ingredients into a food processor, and process until the nuts/seeds are a fine texture.
2. Slice zucchini in ~1/4" rounds, or as thin as you can get them. The thinner, the fast the cook. Chop and cut the garlic scapes, or asparagus/green beans: if using scapes, simply chop into ~1 1/2" pieces. If using asparagus, trim of woody ends then slice in half the long-ways for thinner strips of asparagus. Is using green beans, trim, chop into ~1 1/2" pieces, and slice in half the long ways as you would have for the asparagus.
2. In a bowl, toss the zucchini slices and garlic scapes/green beans/asparagus with 2 TB olive oil, 1 TB vegan parmesan and season with garlic powder, a generous pinch of sea salt and pepper, and the lemon if using. Toss thoroughly.
3. In a 9"-10" pan that is safe for oven use (I used cast-iron), arrange the zucchini/summer squash in a concentric overlapping pattern. Tuck in the garlic scapes/asparagus/green beans.
4. Sprinkle on a few generous handfuls of the vegan parmsan. Bake in a 400F oven for 25-30 minutes, or until the zucchini is tender and topping is light brown.
5. At this point, you could take out the gratin and let it cool, and store for up to 1 day in the frdge. To brown the topping for serving (and re-heat if cool) simply place the gratin under the broiler for only 1-2 minutes, watching closely since the nuts/seeds burn very easily. Serve immediately after the topping has been broiled.
Garlic Scapes!! Kinda creepy looking, but for sure beautiful. And garlic bulbs come from trimming these guys off...so win-win! You want to trim off the tougher pointy flowering end.
The stuff you'll need: the layered zucchini, the vegan parm and the scapes...not trimmed or cut.
The vegan parm, up close. And personal.
All the veg into the pan, layered in wahtever way you can muster. Note: I didn't tuck in my garlic scapes, so they got a touch over-cooked. Make sure to tuck them (or the asparagus/green beans) in to prevent this!
Everything all ready for the hot oven:
30 minutes later....
Now would be the time to cool, and wait until later to broil or you can broil right away, and dig in!