- Prep Time: 15 mins
- bake Time: 25 mins
- Total Time: 40 mins
Ingredients
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For the vegan parmesan cheese:
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3/4 cup Anthony’s Organic Whole Cashews
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3 tbsp Anthony’s Nutritional Yeast Flakes
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3/4 tsp salt
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1/4 tsp garlic powder
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For the gratin:
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2 medium zucchini
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1 yellow onion
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1/4 cup olive oil, divided
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3/4 tsp salt
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1/4 tsp garlic powder
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Freshly ground black pepper
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Instructions:
- Thinly slice the onion, then slice the zucchini into thin rings.
- In an oven-safe skillet, heat 2 tbsp olive oil and sauté the onions. When done, spread the onions evenly at the bottom of the pan and set the pan aside to cool.
- In the meantime, add the vegan Parmesan ingredients to the bowl of a food processor and process until powdery.
- In a large bowl, toss the sliced zucchini with 2 tbsp olive oil, salt, pepper, garlic powder and 3 tbsp of the vegan Parmesan.
- Arrange the zucchini rings in a spiral over the sautéed onions. Spoon the rest of the vegan Parmesan evenly on top.
- Bake at 400F for 20-25 minutes, until golden on top.
