Zucchini Gratin
- Yield
- ~2 L (8⅓ cups), serves 4–6
- Time
- 40 min
Gluten-Free
Soy-Free
Oil-Free
A creamy zucchini gratin covered with a smooth sunflower seed and cashew sauce, baked until tender and golden.
Ingredients
Zucchini
- 1 kg (2.2 lb) zucchini
Sauce
- 1.5 dl (⅔ cup) natural sunflower seeds
- 1.5 dl (⅔ cup) natural cashew nuts
- 3 dl (1¼ cups) water
- 2 garlic cloves
- 2 tsp salt
Instructions
- Preheat the oven to 200°C (400°F) using the fan-forced convection setting.
- Wash the zucchini and cut it into cubes.
- Place the zucchini in a 2 L (2 qt) oven-safe dish. Use a dish that is not too large, so the sauce can fully cover the zucchini.
- Add the sunflower seeds, cashew nuts, water, garlic, and salt to a blender.
- Blend until completely smooth and creamy.
- Pour the sauce evenly over the zucchini.
- Bake for about 30 minutes, or until the zucchini is tender and the sauce is lightly set.
- Let cool slightly before serving.
Tips & Variations
- Add 3 tbsp nutritional yeast to the sauce for extra flavor.
- Serve as a main dish with boiled potatoes, rice, or another grain.
- Avoid using an oversized baking dish, as the sauce should cover the zucchini during baking.
