Fall is here, and the crispness in the air has me craving warm, comforting dishes that feel like a hug on a plate. This Vegan Zucchini and Tomato Gratin fits the bill perfectly. It’s a dish that’s both healthy and hearty, filled with tender layers of zucchini, juicy tomatoes, and a creamy, garlicky cashew sauce that will make you wonder why you ever needed dairy in a gratin. Plus, it’s one of those recipes that comes together easily yet feels (and looks) impressively fancy – ideal for sharing with friends or just spoiling yourself after a long day.
This gratin became a favorite in our household after I started experimenting with ways to make vegetables a bit more exciting. Zucchini, in particular, is something I always seem to have in the fridge. I went through a phase where I added it to everything: spiralized in pasta, diced in salads, even grated into muffins. Eventually, I landed on this gratin as my favorite way to bring out its mellow, slightly sweet flavor. The way zucchini softens and soaks up all the rich, garlicky cashew sauce in this dish is pure comfort food bliss.
Let’s Talk Zucchini: A Nutritious, Underrated Star
Zucchini, in my opinion, is a bit of an unsung hero in the vegetable world. It’s low in calories but packed with vitamins and minerals – particularly vitamin C, potassium, and folate. Its high water content makes it hydrating and light, but it also brings fiber to the table, which helps keep you feeling full and satisfied. For anyone on a plant-based diet (or just trying to eat more veggies), zucchini is an easy way to bulk up meals without adding lots of calories.
Zucchini is also incredibly versatile, lending itself to savory dishes and even desserts (hello, zucchini bread!). The mild flavor acts as a perfect canvas, allowing other ingredients to shine, which is why it pairs so well with juicy tomatoes and the creamy, cheesy cashew sauce in this gratin.
The Perfect Gratin for Cozy Nights
One of my favorite things about this gratin is how easy it is to throw together. On lazy days, I love slicing up the veggies, layering them in the dish, and letting the oven work its magic. When it’s bubbling and golden, I can already tell from the smell that it’s going to be delicious. And unlike some plant-based dishes, this gratin is simple but still feels indulgent and satisfying. I’ve served it to friends who had no idea it was vegan – they just knew it was delicious.
Now, let’s dive into the recipe!
Ingredients
- 2 medium zucchinis thinly sliced
- 3-4 medium tomatoes thinly sliced
- 1/2 cup breadcrumbs use gluten-free if needed
- 3 cloves garlic minced
- 1/4 cup grated Parmesan cheese optional, omit for vegan version or use vegan cheese
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 tbsp fresh thyme leaves or 1 teaspoon dried thyme
- 1/4 cup fresh basil leaves chopped (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with a little olive oil.
- Prepare the Vegetables: Thinly slice the zucchinis and tomatoes. If you have a mandoline, it will help achieve uniform slices.
- Layer the Vegetables: In the prepared baking dish, arrange the zucchini and tomato slices in an alternating pattern, slightly overlapping each slice.
- Prepare the Topping: In a small bowl, mix together the breadcrumbs, minced garlic, grated Parmesan cheese (if using), fresh thyme leaves, salt, and pepper.
- Assemble the Gratin: Sprinkle the breadcrumb mixture evenly over the layered zucchini and tomatoes.
- Drizzle the olive oil evenly over the top of the gratin.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the vegetables are tender.
- Add Fresh Herbs (Optional): If using, sprinkle the chopped fresh basil leaves over the top of the gratin before serving.
- Serve: Serve hot as a side dish or a light meal.
Notes
Serving Tips & Variations
This gratin is perfect as a main dish alongside a simple green salad, but it also makes a fantastic side for any plant-based meal. If you want to switch things up, you can add a layer of sliced mushrooms or eggplant, both of which add even more texture and flavor.
If you have leftovers, the gratin reheats beautifully and can even be enjoyed cold (trust me – it’s delicious that way too).
A Simple, Soul-Warming Dish
There’s something magical about the simplicity of this Vegan Zucchini and Tomato Gratin. It’s the kind of dish that turns a handful of humble ingredients into something special, and that’s exactly the kind of cooking I find myself coming back to. Whenever I make this gratin, I’m reminded that food doesn’t have to be complicated to be comforting. The tender zucchini and tomatoes with the creamy cashew sauce and crispy breadcrumb topping are just the thing to make any chilly evening feel warm and cozy.
I hope you enjoy making this gratin as much as I do – and may it bring a little extra warmth to your fall evenings!
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