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July 18, 2018

Gluten-Free Summer Squash and Zucchini Gratin (Paleo, Vegan)

Home » Recipes » Courses/Meal » Sides » Gluten-Free Summer Squash and Zucchini Gratin (Paleo, Vegan)

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An easy gluten-free zucchini gratin filled with layers of yellow squash and zucchini tossed in a creamy herb sauce and finished with a crumble topping.

Gluten-Free Summer Squash and Zucchini Gratin in Baking Dish

During the summer months, I like to keep things as light, fresh and heat-free as possible.  As the temperatures rise, my oven gets a bit of a rest and salads, wraps and lettuce cups become a daily affair; but if there’s one dish that will have me happily cranking up the oven even in the hottest of months, it’s a gratin.

Gluten-Free Summer Squash and Zucchini Gratin in Baking Dish with Serving Spoon

There’s such a lovely simplicity about gratins, especially when made with the best produce the season has to offer. Hearty but not overly heavy and irresistibly golden on top, a gratin is summer comfort food at its finest.

Tender and mild tasting yellow squash and zucchini are in abundance at the moment since they reach their peak this time of year, so they make the perfect candidates for a summer gratin.  And while most gratins rely on generous amounts of milk and/or cheese, this summer squash and zucchini gratin is entirely dairy-free while still remaining delightfully rich thanks to a creamy and vegan garlic and herb filled sauce.

Gluten-Free Summer Squash and Zucchini Gratin in Bowls

Thinly sliced yellow squash and zucchini (slender squash is the best here since the larger ones have more seeds) are tossed with the creamy sauce then layered into a baking dish.  A crumbly topping flecked with fresh herbs like, basil, parsley and chives is then piled on top to create a golden crust and the whole thing is popped in the oven to bubble and bake.

The tiles of summer squash soften and melt into each other in the heat of the oven, while the topping turns crisp, golden and brown.  Easy and effortless, it’s the kind of dish that deserves a place on your table this summer, whether that’s entertaining with friends or just an everyday weeknight dinner.

Serves 4-6

Summer Squash and Zucchini Gratin (Paleo, Vegan)

Sylvie Shirazi

An easy gluten-free zucchini gratin filled with layers of yellow squash and zucchini tossed in a creamy herb sauce and finished with a crumble topping.

20 minPrep Time

40 minCook Time

1 hrTotal Time

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5 based on 2 review(s)

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Ingredients

    For the gratin:
  • 2 small zucchini, thinly sliced
  • 2 small yellow summer squash, thinly sliced
  • ¼ cup basil leaves (plus more for topping)
  • ¼ cup flat leaf parsley, stems removed (plus more for topping)
  • 1 clove of garlic
  • 2 Tablespoons/17 g pistachios
  • 2 Tablespoons/30ml extra virgin olive oil
  • ½ teaspoon fine sea salt
  • 3 Tablespoons/45ml plain coconut yogurt
  • For the topping:
  • 1/2 cup/56g almond flour
  • 2 Tablespoons/12 g tapioca flour
  • 1 Tablespoon/5g nutritional yeast
  • 2 Tablespoons/30ml extra virgin olive oil
  • 1 teaspoon/5ml filtered water
  • 1 Tablespoon finely chopped basil
  • 1 Tablespoon, finely chopped parsley
  • 1 Tablespoon finely chopped chives
  • ¼ teaspoon fine sea salt
  • Pinch of freshly ground black pepper

Instructions

  1. Heat oven to 375°F. Lightly grease a 1 to 1 ½ quart pan with olive oil, set aside.
  2. Combine basil, parsley, garlic, pistachios, and salt in a mini food processor. Pulse until finely chopped. Add olive oil and coconut yogurt and process until smooth.
  3. In a large bowl, combine sliced zucchini and yellow squash with herb sauce and toss until well coated.
  4. Combine topping ingredients in a small bowl and pinch together into clumps with fingers.
  5. Transfer prepared squash to prepared dish, sprinkle topping over gratin.
  6. Transfer gratin dish to oven, and bake for 35-40 minutes, or until topping is golden and squash tender. Serve warm.

Tags

Diet
vegetarian
vegan
lacto vegetarian
ovo vegetarian
pescetarian
Paleo
Allergy
gluten free
egg free
soy free
wheat free
seafood free
sesame free
mustard free
Courses
Side
Cuisines
Mediterranean
Occasions
Summer
Fourth of July
Cooking
Baking

Nutrition

Calories

199 cal

Fat

16 g

Carbs

11 g

Protein

6 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.

Filed Under: Courses/Meal, Diets, Gluten-Free, Grain-Free, Paleo, Recipes, Savory, Season, Sides, Summer, Vegan Tagged With: gratin, summer squash, zucchini

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    Rate this recipe: ☆☆☆☆☆

  1. Tessa Simpson says

    July 18, 2018 at 5:22 pm

    I am ALWAYS looking for ways to use up my zucchini this time of year, this looks awesome!
    ★★★★★
    Reply

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