When you hear the word ‘gratin,’ what do you think? Cheesy, breadcrumb-laden goodness made of 10% vegetables and 90% butter? Yeah, me too. That’s why my taste buds are usually drawn to this comforting dish but my stomach is turned away.
However, I’ve been thinking of a way to vegan-ize gratin while keeping it simple, natural, flavorful, and gluten-free. No easy task, but I think I’ve cracked the code.
The magic starts with vegan parmesan cheese. Have you tried it?
Dairy-free and vegan friends, if you haven’t you are simply missing out on fairy dust GOLD. Trust me, I have loved parmesan for years. I used to put it on my eggs at breakfast, my soup at lunch, and my potatoes and salads at dinner. Don’t get me started on how much I put on my pizza. I adore its salty, slightly dry goodness on anything and everything, and have a discerning tongue for how it should taste.
Considering this, I had low expectations for how this vegan version would perform.
This – 4 ingredient wonder bomb – actually tastes like parmesan and acts like it in cooking, too!
While it won’t melt into pasta sauces and other hot dishes, it will absolutely toast up and get a nice color. And the most important part, the taste is spot on. If you haven’t tried vegan parm, get some in your life.
One last note, nutritional yeast is a wonder food if you haven’t already heard. It’s high in folic acid, contains 5 grams of protein per 2 Tablespoons (that’s about as much as an egg!), contains 2 grams of fiber per serving, and boasts an entire day’s worth of Vitamin B-12 (crucial for red blood cell production) in just 1 Tablespoon. I mean, c’mon. And it tastes like cheese? I mean…
So even if you aren’t vegan or dairy free, there’s good reason to consider incorporating even a little bit of nutritional yeast into your daily diet.
Once you have your parm ready, move onto your veggies. I opted for yellow and zucchini squash as a base and asparagus for accent because it’s just so beautiful (and cheap!) this time of year. Oh asparagus, I could paint you you’re so pretty.
The other veggie in the mix is onion, which I sautéed to make a nice savory “crust” or base for the asparagus and zucchini to nestle on. This replaces the need for breadcrumbs, puff pastry or pie crust which some veggie tarts require, keeping things light, natural and veggie-focused just the way my body likes it.
Once the onions are sautéed, simply toss your veggies in a bit of olive oil and arrange them in a pretty pattern on top. It doesn’t have to be perfect. In fact, it shouldn’t be. Just put them in a pattern that makes you happy.
Then, the fun part. Top that baby with loads of vegan parm. I mean LOADS. Do your thang girl.
Then bake bake bake until golden brown and toasty. You guys are gonna love this dish. It’s:
Light
Flavorful
Packed with veggies
Perfectly ‘cheesy’
Super satisfying
& Lovely for spring and summer
In my opinion, it’s just what we need to get us past the last of these icky winter days and into warmer weather. Cheers!
Vegan Zucchini Gratin
Ingredients
For the Vegan Parmesan Cheese:
- 3/4 cup raw cashews
- 3 Tbsp nutritional yeast
- 3/4 tsp salt
- 1/4 tsp garlic powder
For the Gratin:
- 2 medium zucchini squash (sliced in thin rounds // I used 1 zucchini, 1 yellow)
- 1 small bundle asparagus
- 1/2 medium yellow or white onion (cut into thin rings)
- 2 Tbsp olive oil (plus more for sautéing onion)
- 1/2-3/4 tsp sea salt (plus more for sautéing onion)
- 1 pinch black pepper
- 1/4 tsp garlic powder
- 3/4-1 cup Vegan Parmesan Cheese (DIVIDED)
Instructions
- Prepare vegan parmesan cheese by whirling all ingredients together in a food processor or blender until a fine meal or powder is formed. Don’t over-process or it will begin to get clumpy. Set aside. Will keep covered in the fridge for about a month.
- In a 10-inch cast iron or oven safe skillet, sauté onion in ~1/2 Tbsp olive oil over medium-low heat until soft – about 10 minutes – seasoning with a pinch of sea salt and black pepper. Set aside.
- Preheat oven to 400 degrees F (204 C).
- Slice squash into very thin slices, about 1/8th-inch thick (see photo). Use mandolin if you have one, or just a sharp knife.
- Cup off the top 2-3 inches of the asparagus. That’s the only part you’ll be using. Save the rest for another dish (inspiration here). Carefully split the top portion in half so it nestles into the gratin better (optional).
- Add asparagus and squash to a mixing bowl and top with 2 Tbsp olive oil, 1/2-3/4 tsp salt, 1 pinch of black pepper, 1/4 tsp garlic powder, and 2 Tbsp of the vegan parmesan cheese (amounts as original recipe is written // adjust if altering batch size). 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 (see photo).
- Top with an even layer of the vegan parmesan cheese (~3/4 cup // as original recipe is written // adjust if altering batch size) and bake at 400 degrees F (204 C) for 30 minutes. Then broil on high for the last 1-2 minutes to toast up the top (optional, but recommended). Watch closely as it can burn quickly. Let rest for a few minutes before serving.
- This makes an excellent side dish, brunch item, or light lunch or dinner when accompanied with a protein, such as hummus, chickpea salad, or scrambled or fried eggs if not vegan. Reheats well in the microwave or the oven.
Notes
*Nutrition information is a rough estimate calculated with all of the vegan parmesan cheese.
Carolyn Lefebvre says
Can’t wait to try this recipe for Easter, but I have one guest allergic to cashews. Is there another nut that you recommend? I was thinking macadamia or pine nuts, but both are SO pricey.
Hi Carolyn, pine nuts and macadamia nuts would be delicious! A lower cost option would be almonds. Or you could try subbing a combination of shelled, unsalted sunflower and pumpkin seeds. Or maybe a combination of several nuts/seeds. Hope that helps!
Susan Ottwell says
I often use sunflower seeds in all of the recipes for cheeses and sauces and mayo that use cashews. They don’t come out quite as creamy as cashews, and sometimes have a slight flavor, but that’s not really noticeable in mose uses.
Janet says
We have an abundance of zucchini from the garden at the moment and so I turned to your website for ideas for a new recipe, as your recipes never fail to disappoint. This one is no exception! This dish was just soooo delicious. I read all the reviews and followed the advice from one reviewer to sprinkle each layer with some crispy breadcrumbs and nutritional yeast. As I had used tomatoes (again, an abundance from the garden!) instead of asparagus and saw that a few others had had success using this veg, I thought it would be good to absorb some of the juices from the tomatoes. I wasn’t expecting this dish to be as tasty as it turned out. I did end up cooking mine quite a bit longer than the 30 mins to really crisp and brown it up. Yum!!
We’re so glad you enjoyed it, Janet. Thank you for the lovely review and for sharing your great modifications! xo
Robert says
This always turns out great! Thanks for sharing
We’re so glad to hear it, Robert. Thank you for the lovely review!
Hilary says
Wow! Absolutely delish. A friend gave me a huge zucchini from her garden and I have been cooking and baking my way through it. I made zucchini bread, muffins and fritters and still had half left and found this recipe. This was my favorite of all of the recipes I made with her zucchini – by far. Your vegan parm recipe is fantastic. I added thinly sliced little potatoes when I cooked the onion because I have two bags of them and am trying to work my way through them. They were a terrific addition as the parm and asparagus and zucchini and onion go so well with potato. I have added this to my list of fave recipes. We will be making this again. Thanks so much!!
Wowza, that does sound like a big zucchini! We’re so glad you enjoyed this recipe. Thank you for the lovely review, Hilary!
Rad says
Hi! Can I slice/prep the zucchini’s the night before to save time? Or will that alter them?
That should be fine!
Emily says
Made this last night for extended family, it’s amazing, everyone loved it. Currently eating the leftovers. Yum!
We’re so glad you enjoyed it, Emily! Thanks so much for the lovely review. xo
Randi Steckler says
This was really delicious! I made some small changes – added fresh tomato when the onions were nearly cooked, no asparagus. I added some Italian herbs and some dairy free mozzarella to the top! My husband loved it 😊
Amazing! Thanks so much for the lovely review and for sharing your modifications, Randi!
Betsy Ellis says
What if I don’t use cast iron pans in my cooking? How would I bake this? Thank you!
Hi Betsy, you could cook the onions in a skillet of your choice and then assemble the grain in any round oven-safe dish. Hope this helps!
Loretta Vella says
Thank you for this delicious recipe, and it made for a pretty presentation. Served as a Thanksgiving side dish, well received by all.
Woohoo! Thanks for the great review, Loretta! So glad everyone enjoyed!
Kristi says
I’m currently looking for recipes since a family friend who’s vegan is joining us for thanksgiving but she can’t have garlic or tree nuts, are there any adjustments I’ll need to make?
Hi Kristi, the only modifications will be the vegan parmesan and leaving out the garlic powder. We recommend DIY vegan parmesan, which does contain cashews and garlic powder. You could try subbing a combination of shelled, unsalted sunflower and pumpkin seeds for the cashews. Hope that helps!
Ana says
I just made this with one of the monster zucchini’s from my garden (well, half of one!), and it is SO delicious! I used garlic salt instead of the other seasonings (1 teaspoon) and added some Italian gluten-free breadcrumbs (Ian’s), and it is flavorful, tender, and the onions caramel used in the bottom of the skillet giving it a lovely toasty sweetness. Thank you! Will definitely be making this over and over.
Yum! Thanks so much for the great review, Ana!
Erin says
This was very tasty! It is a great way to use up squash and is easy to make. I used green beans from my CSA cut into 1.5 inch pieces instead of the asparagus. I fed it to my omni family and they liked it. It was fairly watery on the bottom, which I guess is to be expected with squash. My onions did not get crisp or act as a crust at all, they were just soft, but still delicious. I had more zucchini and yellow squash left over so I will bake another small dish tomorrow. Next time I might use less salt since the vegan parm is already salty.
Hi Erin, thank you for sharing your experience! It’s possible the green beans added more liquid than asparagus would. Or another idea would be the heat needed to be higher. Hope that helps if you give it another try!
Caitlin says
This was delicious. I currently have a ton of summer squash, tomatoes, and basil and this was an excellent use for it. I replaced the asparagus with sun gold tomatoes- just tossed them with the squash and squeezed them in where I could. They burst in the oven and are excellent. Finally I finished this off with some chiffonade fresh basil. Perfect for summer.
Ooo, sounds so delish! Thanks so much for the great review, Caitlin!
Julie Raymond says
Delicious!! My husband isn’t a huge fan of zucchini and squash, but he asked for seconds! I will definitely be making this frequently.
Yay! We’re so glad you both enjoyed it, Julie! Thank you for sharing! xo
Victoria says
Made this a couple nights ago & it turned out so awesome. I layered zucchini and red potatoes and topped with sun dried tomatoes. No asparagus. I used store-bought vegan parmesan that was surprisingly good. I threw the potatoes in to saute with the onions when they were almost done & then had the onions layered throughout with the potatoes. The sun dried tomatoes ended up burning under the broiler but it was a happy accident because they still tasted good so I blended them up with a bit of marinara & it magically turned into the perfect roasted sauce. We couldn’t believe how good this was! It was super cheesy & delicious like lasagna.
Yumm! Thanks so much for the great review and for sharing your modifications, Victoria!
Lee says
This is delicious!! I think I’d layer the sautéed onions throughout next because the zucchini-onion-parm combo is so creamy and flavorful!
Wonderful! Thank you for sharing, Lee! xo
Alisha Yoder says
This was delicious! I’m already planning to make it again!
Yay! Thanks so much, Alisha!
Mary says
Really good, I had 3 kinds of zucchini and used fresh green beans, whole family enjoyed
Great! Thank you for sharing, Mary! xo
Carrie says
My first thought after seeing the ingredient list was, “How could something so simple, get so many 5-star ratings?” After making this dish and taking my first bite, I understand why. This dish has been elevated to my “favorites” list! What a great way to use up the abundance of fresh zucchini and summer squash from my garden. I followed a reviewer’s recommendation to sprinkle a little nutritional yeast, vegan parm, and panko bread crumbs on the layers. When my cast iron pan was fully layered in a rose petal fashion, I sprinkled a little more (love the crunch) and added a drizzle of good quality EEVO. I followed the baking and broiling instructions and was rewarded with a beautiful and delicious summer side dish. Outstanding!
Aw, yay! We’re so glad you enjoyed it, Carrie. Thank you for sharing! xo
Dory says
This was delicious! After reading all the reviews praising it, I had to give it a try. I followed the recipe as written and wouldn’t change a thing!
We’re so glad you enjoyed it, Dory! Thank you for the lovely review! xo
Tertia says
Oh yum, I hall make this again. Next time I’ll make it when I visit my family. I could be a good side dish at Christmas or any other holiday, but I ate it as is. I used my air fryer and halved the time. I had to use 2 smaller dishes to fit in the air fryer. Tomorrow I shall hove the other half 😋
We’re so glad you enjoyed it, Tertia! Thank you for the lovely review! xo
Naomi says
I made this for my omnivore boyfriend last night and he was blown away. He’s asked for it to be added to our rotation :D It’s packed full of flavour and very straight forward.
Every Minimalist Baker recipe I’ve tried works first time and never disappoints. I’m very grateful for this website – thank you! X
Wow! Thanks for sharing, Naomi!!
Kath says
With an over-abundance of zucchini at the moment, this recipe was my go-to for max zucchini usage and easy prep. The surprise was that it was SO delicious! I didn’t have asparagus, but added a sliced up fresh shitaki mushroom to the frying onions and oh boy, so unexpectedly delicious! Couldn’t think of a better showcase for my homegrown produce. Thank you.
Sounds incredible! Thanks so much for sharing, Kath! xo
Josh says
Holy moly this was delicious. I was wrk g to be skeptical. I made a double batch because that’s what came in my “misfit produce” delivery. Baked in a casserole dish rather than a cast iron skillet. Wow! It was super cheesy and I wish I had more ! Great recipe!!
Josh says
Wrong to be skeptical.
We’re so glad you enjoyed it! Thanks for giving it a try and for the lovely review!
Cella Lee says
So Dana, is Bragg’s your favorite nutritional yeast? I’ve tried to find the cheesy-tasting yeast, but I haven’t been able to make that leap. I just can’t talk myself into it.
Yes, it’s my go to! Seems to be the cheesiest :D
Shannon says
I have made this the last few years for Thanksgiving. I do also make a lazy version of this all the time at home by just frying a bunch of zucchini and mixing the parmesan cheese mixture in. It’s sooo good!
We’re so glad you enjoy this one, Shannon! Thanks so much for sharing! xo
candice says
I made this tonight and oh my goodness! It was absolutely delicious! I did not have asparagus but it still came out so good! I always keep your parmesan on rotation for other dishes! I will be making this again for sure. The texture and flavors are so delicious!
We’re so glad you enjoyed it, Candice! Thanks so much for sharing!
Ss says
I made this and used it as a pizza topping on top of your GF crust with basil pesto sauce. So many yummy flavours happening!
Love it! Thanks for sharing!
Kriss says
I am a recently new to whole foods plant based eating. I love squash and while I liked the traditional recipe when I ate dairy it always seemed a shame to mask all that beautiful squash flavor with so much dairy. This recipe is wonderful, thank you.
Agreed! Thanks for sharing, Kriss!
Jenna says
If I made this ahead of time and prepped and put in the fridge until the next morning to bake, would that work?
Yeah, should be OK!
Amelia says
Hi! I bought some Schaar gluten free bread crumbs recently. If i were to add them to this dish, what point would I do that? Thanks! This looks like a great way to cruise through my summer squash :)
We’d suggest adding it with the vegan parm. Let us know if you give it a try!
Medusa says
I made this recipe a week ago, and it is DELICIOUS. In fact, I have another one (no asparagus, but who cares!) in the oven right now. Hope it’s as good as the first one!
Yay! Thanks for sharing, Medusa! So kind.
Sherry says
This recipe is ridiculously delicious…especially for how simple it is and made from such basic ingredients! I used Violife Parmesan instead of making the parm and added a whole onion rather than half. Made it in a cast iron skillet as recommended. Seriously delicious… my husband and I devoured it and we’re not even zucchini fans! I was disappointed that we had no leftovers!! Loved this!!!
Whoop! We’re so glad you both enjoyed it, Sherry! Thanks so much for sharing!
Megan Stanford says
love this recipe! Have made it 3 times already since the zucchini and squash plants started producing a few weeks ago.
We’re so glad you enjoy it! Thanks for sharing! xo
Barbara says
I just made this for lunch, using a vegan parm I made last week and frozen green beans instead of the asparagus (cuz that’s what I had). I also put panko and the nutritional yeast between the layers more than on top. It filled the skillet and came out great. I love the way the onions really did crisp up and provide a base! I’ll be coming here and consulting your recipes more often. Thank you!
Love the modifications, Barbara! We’re so glad you enjoyed it! Thanks so much for sharing!
Kristina says
One of the tastiest ways ive ever prepared zucchini. I cant wait to bring this as a dish to pass! Dana – your recipes never disappoint. Thank you! xo
Aw, thanks so much for the lovely review, Kristina! We’re so glad you enjoyed it! xo
Kara says
This recipe is legitimately the best squash and zucchini could ever taste! The ingredients take on an almost buttery texture/taste and it’s just SO good! This will become a regular in my house.
Whoop! Thanks so much for the lovely review, Kara!
Marsha L. says
Just made this tonite and it was remarkable! The only thing I did different was not put my fry pan in oven. I did saute the onions then put them in bottom of Pyrex dish, added the coated zucchini and baked as directed. Being vegan this was my main dish and was great! Gave hubby side to go with his meal and he thought it was delicious too. Will make again for sure.
We’re so glad you enjoyed it, Marsha! Thanks so much for sharing!
Michelle says
I just had this for our Meatless Monday dinner. My husband said it was good and he’s super super picky! Our 9 year old baby is out of town with my in laws so I don’t know if she’d like it too. She’s not into vegan food or veggies. I have been wanting to make this happen for a while because I have been curious about the many positive reviews and that Dana is my go-to blogger for dinners that is pleasing to the palate. I already love the vegan parmesan cheese so I had a feeling this was going to be good and I was not disappointed! Thanks so much again, Dana! ❤️
Aw, thanks so much for your support, Michelle! We are SO glad you enjoy our recipes! xo
Vicky says
This was surprisingly so good! I didn’t have asparagus and it still turned out great. And that vegan parm was really good on noodles too! I am so happy with all the amazing recipes I’m learning! You know it’s a hit when my toddler asks for more zucchini! Thanks Dana!
We’re so glad it turned out well! Thanks so much for sharing, Vicky!
Michelle says
I should have mentioned that both my daughter and husband are not vegan.
Natalie says
Absolutely on of the best zucchini recipes! The onion “crust” and the vegan parm paired with the blank canvas of zucchini is a total winner. I did not add the asparagus. Might try it next time or add sun-dried tomatoes.
We’re so glad you enjoyed it, Natalie! We think sun-dried tomatoes would be a nice addition. Thanks so much for sharing!
Sandra says
This was really good! So simple yet so flavorful. I was worried my husband wouldn’t like it, but he did. I added some “real” parm to his side of the skillet, but I didn’t miss it at all.
We’re so glad you both enjoyed it, Sandra! Thanks so much for sharing!
Sandra DeSmedt says
This was so delicious that I’ve made it 3 times in the last 2 weeks. I didn’t have any asparagus, so I left that out. Although mine didn’t look as fancy as yours, it tasted wonderful. The second time I made it, I used a whole onion and I liked it even more. I also used less salt because my boyfriend is on a low sodium diet. Thanks for the wonderful recipe!
We’re so glad you enjoy this recipe, Sandra! Thanks so much for sharing!
Amy says
Absolutely delicious! Made as directed except used fresh green beans instead of asparagus. Will be making this often. Thank you for the recipe!
We’re so glad you enjoyed it, Amy! Thanks so much for sharing!
J says
You forgot to warn us about the incredible smell torturing me and making me check every 2 minutes to see “is it done yet? Oh so good!
Ha- sorry ;) We’re so glad you enjoy it!
Ariel says
What other dish do you think would compliment this gratin? My little family, we’re making the transition to more whole foods/plant-based diet (I guess you can say vegan). So I want to make sure we all get enough nutrients but also feel good and full after eating. Any suggestions?
Hi Ariel, we think this dish would be great alongside pasta!
Theresa Cronk says
I made this last night because zucchini season is here and we always need new zucchini recipes! I had to come back and leave a review because my husband ( of 21 years) says this made it into a list of his favorite dishes I’ve ever made. I’ve tried a few of your recipes now and I want to thank you for making being vegan delicious!
Yay! Thanks so much for the lovely review, Theresa! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Suzanne Hollander says
Hi! I don’t think the protein per serving on this is right? 15 grams seems like a lot given the ingredients. But it looks delicious!
Hi Suzanne, we believe it’s accurate! The protein comes from the cashews, nutritional yeast, veggies, and vegan parm.
Robyn says
This is AMAZING!!!!
I don’t typically leave reviews. This is my favorite recipe site hands down. I made this dish last night and thought I’d have leftovers. My husband who hates squash loved it. My daughter – same! The entire thing was devoured in one sitting. Make this – I was so happy I did – sharing the recipe with co-workers.
Whoop! We’re so glad everyone enjoyed it, Robyn! Thanks so much for sharing!
Nanette Labastida says
I don’t have a cast iron or oven safe skillet. Can I make this in a regular baking dish? (I’m assuming yes but I’m a chronic recipe follower, working on my cooking intuition)
Yes! We’d suggest sautéing the onions, spreading them on the bottom of the baking dish, then adding the asparagus and zucchini on top of that. Hope that helps!
Megan says
I’m not going to lie, I was skeptical of this recipe, but I miss au gratin veggies so much (my stomach also can’t handle the traditional methods/ingredients) that I decided to give it a shot. I now feel like a fool for ever having doubts!! It was SO FREAKIN GOOD! I literally just finished eating it and I’m bummed I didn’t make extra. I subbed the asparagus for purple Chinese broccoli that I needed to get rid of and the salt with Tony Chachere’s (because I basically always do) and it worked well. I also added some fresh sage when coating the veggies in the oil. I can already tell I’m going to be making this a lot .. so easy and so goooood! Thank you for this ! If you think there are any other veggies this technique would work well with, would you let me know?
Whoop! We’re so glad you enjoyed it, Megan! We think bell pepper and eggplant would also be delicious- though we’ve never tried it.
tyler says
this is like manna from heaven and so easy!! i’ve made this a few times now. i have never had asparagus on hand, but have subbed in cherry tomatoes, which have been awesome. i also leave the oil out as the zucchini and squash have so much water in them i’ve found its not really needed.
Thanks for sharing, Tyler!
Chelsie McAfee says
So delicious. I made this and I didn’t have asparagus so I used some mushrooms that I had. Also we ate it alongside of some spinach arugula and cashew sour cream and it was the best way to ever eat zucchini and summer squash.
I’m going to make this over and over again.
We’re so glad you enjoyed it, Chelsie! Thanks so much for sharing!
Elizabeth says
This is PHENOMENAL. I added Shiitake Mushrooms and mixed it all together before adding it on top of the Onions. Didn’t arrange it as pretty as you did, since it was just for me. I could eat this every night!!! Thank You. Thank You.
Whoop! We’re so glad you enjoyed it, Elizabeth! Thanks for sharing!
Linda Piazza says
I made this exactly as written, with the exception of using the round, grapefruit-shaped yellow and green zucchini squash from my CSA basket. Even my husband who generally likes vegan foods EXCEPT when they include nutritional yeast, loved it.
So great! Thanks for sharing, Linda!
ash says
omg this was sooooo good!! comfort food that is also healthy!! I made the recipe as is, but just zucchini, it was YUMMY, also that cheese is a life changer. Thank you so much for this perfect quarantine dinner.
Yay! Thanks for sharing, Ash!
Cassandra Nice says
This was absolutely delicious! I just want you to know, anytime we’re stuck and need fresh ideas, I come to Minimalist Baker for a recipe. Guaranteed to be delicious, so much flavor in all of your dishes and recipes are easy to follow. Thank you! Adding this to my favorites along with the vegan mac and cheese, general tsos tofu stirfry. Yum!
Aw, thanks so much, Cassandra! We’re so glad you enjoy our recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
jackie says
This recipe is delicious, thank you! I got some summer squash on accident in my imperfect produce box, google recipes and found this! I had everything on hand, served it over brown rice. I will definitely be making this again.
Tediana says
All I have is roasted cashews… can I make that work?
We think so!
Maureen King says
That is the best zucchini recipe I’ve ever made in my life! It was incredibly delicious!! Thank you so much!!
Whoop! Thanks for sharing, Maureen!
Ss says
This is delicious cold! I like to eat it over a bed of mixed greens with crispy shallots, grilled chicken breast and your balsamic vinaigrette dressing! Yum!!! Thanks for this recipe!!
Sounds lovely! Thanks for sharing!
Melissa says
Made this tonight! So simple and so good! I didn’t have asparagus on hand. I used yellow squash, zucchini and radishes sliced on mandoline. Otherwise followed the recipe. Will be keeping this recipe and making more often! Thanks!
Debby Mercer says
I want to take this to a pot luck dinner but can not cook it the entire time at the host’s home. Is there a way to partially cook it ahead of time?
Thank you.
I wouldn’t recommend partially cooking as it will make it soggy. I’d suggest cooking for a little time possible on the front end so it’s fresh upon serving.
Sarah says
Wow wow and wow I love this dish it is my new favourite what inspired such a simple recipe is it Italian? Thank you so much it not only tastes good and is so so simple and super healthy but it also leaves you feeling happy and warm inside. Delicious!!!!
Rene Williams says
I would love to feature this recipe on my Facebook page for some of my friends. I would give you credit of course.
Its so important to me to help others find healthy recipes especially those that are dairy free.
May I?
You can find our sharing guidelines here!
Rachel Burrow says
I made this for Thanksgiving and it was the favorite dish!!! Thank you! Will make again!
Yay! We’re so glad everyone enjoyed it, Rachel! Thanks for sharing!
Helena says
I made this for my meat and cheese loving family for Thanksgiving this year and they all said this was their favorite dish! I ended up making too much of the parmesan, so I will be making this again soon. Thanks for the recipe!
Thanks so much for the lovely review, Helena. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Lauren says
I made this dish for Friendsgiving and WOW super yum! Everyone really enjoyed it..even saying it was their favorite part of the entire meal. *thumbs up!* The only tweak i made..that wasn’t too much of a tweak.. was since i was making this for 9 people (I doubled the recipe) it all couldn’t fit into an oven safe skillet. After the onion was sautéed I spread it along the bottom of a 9×13 clear baking dish then assembled the squash & asparagus on top. I kept to the same cooking temp and time and was really pleased with how it turned out. Perhaps the texture would have been different if it was cooked in a skillet…i don’t know..but i was still very satisfied with the end result. Oh, and using a mandolin made prep time a glorious breeze.
We’re so glad you enjoyed it, Lauren! Thanks for sharing your experience!
natakie says
maybe i made it wrong but when i made it a while back it wasn’t very good
Would you mind sharing what you didn’t like about it? We’d love to help troubleshoot, if possible!
Rebecca says
Is there a good way to add some of a loaf of polenta into this?
Hi Rebecca, we haven’t tested that but if you do let us know how it goes! I’m not quite sure how it would be incorporated.
Alicia says
This recipe is amazing!! It’s so hard to get my family to eat veggies, but they couldn’t stop eating this meal!!
Wonderful, thanks so much for sharing, Alicia!
beata says
Wow, I love this recipe! I used zucchini only as I didn’t have asparagus and used a whole onion instead of 1/2. It was delicious and really hard to stop eating. : ) Thank you for a wonderful recipe! : )
So glad you enjoyed it, Beata! Thanks for sharing! xo
Lou says
Going to make tonight! Any tips on freezing it?
Hmm, I think freezing would make it too liquidy after thawing / reheating. But if you try it let us know!
Claire says
I made this but substituted a half pound of brussel sprouts instead of asparagus because it’s what I had in my fridge. I sliced them in thirds/coins and didn’t even need to sauté or cook them additionally. Just tossed them with oil/seasonings along with squash slices and followed the remaining steps. Turned out so well!! I’ve never left a recipe review but my zucchini-squash-hating boyfriend got seconds so I felt I needed to. Will definitely make this again!
So glad you and your boyfriend enjoyed it, Claire! Thanks so much for sharing!
QUEEN BRAWLER says
This is a very delicious recipe and super satisfying!! I never knew what to do with zucchini and now I’m sending this recipe to everyone willing to try it. EXCELLENT
So glad you enjoy it! Thanks so much for the lovely review and for sharing the recipe!
Jessica says
We’ve had an abundance of summer squash from our garden recently and I was looking for a recipe to help use some up. I am so glad I found this recipe!! I just made it for dinner tonight and it is definitely becoming a staple. The cheesy flavor of the vegan parmesan permeates the whole dish – SO GOOD.
Yay, thanks for sharing!
Deon Seifert says
This is an amazing dish! We’re plant based with no oil, and it was perfect! This is on our favorites list, and it will be on heavy rotation in our kitchen.
One question, how many layers do you normally end up with? I sliced what was probably too much squash, and I didn’t know if I should layer all of it in the pan. I put the extra in a casserole dish (which worked wonderfully). I should add that I doubled the recipe. Maybe a better question is this: What is the volume of squash you get from 2 medium zucchinis?
In hindsight, I think I could fill the pan with squash and simply increase the cooking time, but I thought I’d check with you.
Thank you so much for a great recipe!
I usually end up with 1 layer in a large pan! The volume will depend on the size of squash. But if layered tightly they should create one layer.
Eve says
Delicious! I made it but did not use any oils, it turned out very good! Thanks for this recipe.
Thanks for sharing, Eve! So glad you enjoyed it!
Holly says
This is OUTSTANDING! I knew it would be good because I’ve never made a single thing from minimalist baker that’s not. However this is next level good. Zucchini is such watery and boring vegetable but after this I think it’s my new favorite veg! This dish is not watery at all and a mandolin makes it quick and easy. We didn’t have any asparagus so we just used all zucchini. The caramelized onions and vegan parm (best recipe evvvvvver!) make the whole dish Sweet and savory. Yummmm. Good work guys!
Thanks for sharing!
Holly says
Dana, does this dish get watery at all? We eat a lot of squash/zucchini and I’m always trying to avoid the dreaded watery pool in the bottom after the dish is taken out of the oven. Especially after it sits for a few minutes. If I plan on reheating leftovers it’s pretty bad usually as well. Since there’s nothing here to soak up excess moisture I’m just wondering if slicing it thinner helped?? I usually slice mine thicker and blanch them (even though it sounds contrary there’s some kind of science involved) but regardless that helps release excess moisture. Thanks in advance!
It doesn’t really get watery, no. Especially since it’s cooked at a fairly-high temperature and the parmesan “cheese” helps absorb!
ML says
Really delicious! The mandolin makes the whole thing a breeze.
Laura says
Delicious even if you are not vegan or gluten free! A fabulous side dish to serve and easy to prepare. I left out the asparagus as some in our crowd are not fans and just added more squash.
Thanks, Laura!
Kat says
Do you think this could work as a potato dish?
(Instead of the squash and asparagus. Although I want to try it that way too!)
Yes- like this recipe!
Pat O’Brien says
After tasting this dish, my wife asked me what I might do differently to this recipe. I answered “not make a half batch!” This is SO good. We’ve decided that this is going to be one of our standard meal items.
Thanks!
Thanks for sharing, Pat!
Kerry says
I do not own a Cuisinart; is there some place that sells the Vegan Parmesan Cheese?
Yes, most markets do now.
Rebekah says
I make vegan Parmesan simply by substituting almond meal (sold in my city at the bulk store and many grocery stores) for the cashews, then stirring the ingredients together.
Robert Glaub says
Did you really mean “use mandolin or sharp knife” or did autocorrect get you?
Hi Robert, either a mandolin or sharp knife can be used to slice the squash. Hope that helps!
Louis says
One of the tastiest dishes I’ve ever had! Easy and delicious.
Gwen McIntyre says
This is incredible. I don’t even particularly like zucchini, but we had leftover from grilling and I wanted to use it up in an easy recipe. This is the best zucchini I’ve ever had. I will be making again!
Kara says
Made this but with red bell pepper instead of asparagus and ate it over chickpea pasta. Super tasty! Thanks!
Lucy says
This is my favorite thing in the whole world. I love this dish and everyone I’ve made it for has loved it too. I make this almost once a week. And it’s so satisfying to know we’ve consumed all that squash! Tonight, I considered for a minute just having this for dinner. I just popped it in the oven and am off to blacken some tofu to have on top. You’re such a talent. Thank you for keeping our vegan kitchen smelling wonderful and our vegan family happy year round :)
LJ says
This is such a delicious satisfying dish! I did not use salt, did not need it because of the carmelized onions and nutritional yeast. I can’t wait to serve this at my Seder! No eggs, no breadcrumbs, perfect!
Thank you!
Beth Rodriguez says
Am lactose intolerant and was looking for a dairy-free recipe for a special dinner. This recipe was delicious! My fellow diners really enjoyed it and just so you know, no one was vegan. Have given it to my friends as well as the minimalist baker website.
We’re so glad this recipe worked for you, Beth!
Julianne says
Made this for the 5th time or so. So delicious! I use more zucchini and less vegan parm. The parm is so yummy and rich you don’t need as much (but want is another story…). We have this as a main meal, and this time I played with crumbling a block of tofu and scrambling it with a little oil, garlic powder, salt, pepper, paprika and tumeric (ooh, look at me getting all experimental on spices – I’m usually such a recipe follower). I layered the tofu between the zucchini layers (I double this recipe) and Voila! My meat-loving husband didn’t even notice the tofu – looked similar to the vegan parm and he loved it. Thanks so very much for your recipes – I use many of them. Blessings!
Great! Thanks for sharing, Julianne!
Adam says
I made this dish tonight because we had too much squash on hand that was quickly approaching its time and the dish was fantastic! Any idea on ways to size it up for a large Thanksgiving side dish? We used our cast iron 10 inch pan for dinner but that won’t suffice for the 15 people we have over for Thanksgiving. Do you think a casserole dish would work?
Also we used store bought parm with a little additional nooch and it still turned out great!
Yes! A casserole dish should work nicely, Adam! Let us know how it turns out :D
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We are so glad you are loving the site, Rex!
Helen says
I bought some beautiful crook neck squash at a local farm. I left out the asparagus and added some farm fresh bell pepper. I’m going to have to go back because I am totally addicted to this recipe. Tender flavorful veggies with amazing topping. So simple and incredibly delicious.
Efrat says
I made it today and it was WONDERFUL!!
Just perfect !! I loved the combination. Served it with quinoa.
Thank you, again.
Yay! We’re so glad to hear that, Efrat!
Heather says
I don’t know what I was expecting when I made this but I took a leap a faith and made it as a side on the 4th for us and some friends. Oh my goodness, it was so good! My friend’s meat loving and onion hating husband had two helpings. ? It was light, while also being cheesy and satisfying. I’ve already recommended it to a few friends and can’t wait to make it again!
Yay! We are so happy you and your family enjoyed it, Heather!
carolyn givens says
I just made this. So yummy. I used broccoli instead of asparagus…because I didn’t have any :) and it ended up working out well. Can’t wait to plop an egg on the second half tomorrow for lunch. Minimalist Baker strikes again!!! Xoxo
Quin says
This dish was delish! I was skeptical at first because I didn’t think I liked the taste of the “cheese” by pinch test. Man was I wrong . It reminded us so much of Parmesan after putting it in the dish. At my husband’s request I added a can of rotel on top and the end, just because we love that stuff. I ate one serving and my hubby devoured the rest in one sitting ! We have been pescatarian for 3 years and just decided to delete dairy and hopefully fish . This will be a go to. So easy . I wish I could take a picture of the empty pot with not a crumb left.
Thanks so much ! I will be looking all over this site for other recipes .
We’re so glad you enjoyed the dish, Quin! Thanks for sharing! :D
Chrisymphony says
Loved the “parmesan cheese!” Easy and tasty recipe. I am so excited to taste the food, I always forget to take a pic! I will definitely make this again.
Thanks for great recipes and keeping my husband happy without steak.