Name: Vegan Zucchini Gratin
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Mediterranean
Ingredients: 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; 1/2 cup/56g almond flour; 2 Tablespoons/12g 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

Gluten-Free Grain-Free Vegetarian Vegan Dairy-Free Egg-Free No Refined Sugar Paleo

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Creamy, and bursting with fresh herbs—this vegan gluten-free gratin makes the most of zucchini and summer squash in a light yet indulgent way.

🥒🌞 Vegan Zucchini and Summer Squash Gratin

There’s something undeniably comforting about a gratin—especially when it’s packed with fresh zucchini, summer squash, vibrant herbs, and a creamy, dairy-free sauce that feels indulgent without the heaviness. It’s summer comfort food at its finest—light, flavorful, and effortlessly elegant.

Best of all? It’s made with a no‑dairy sauce and topped with a gluten‑free crumble, so you get all the richness—and none of the heaviness. Perfect for entertaining or elevating a simple weeknight meal with ease.

Zucchini Gratin in Baking Dish with Serving Spoon

🌟 Why You’ll Love This Vegan Zucchini Gratin

Rich, creamy vegan gratin made with dairy-free coconut yogurt.
Gluten-free & plant-based, yet packed with fresh herbs and flavor.
Bright and fresh zucchini and summer squash makes it a seasonal favorite.
Quick prep and effortless baking for weeknights or entertaining.

🛒 Vegan Zucchini Gratin Ingredients You’ll Need

(Full recipe quantities below)

For the vegan gratin:

Zucchini and yellow summer squash – thinly sliced.
Basil, parsley, and garlic – for vibrant flavor.
Pistachios & olive oil – for the creamy plant-based sauce.
Coconut yogurt – for dairy-free creaminess.

For the gluten-free crumble topping:

Almond and tapioca flours – for a tender yet crispy crumble topping.
Nutritional yeast – adds savory, cheesy notes.
Olive oil and water – bind and crisp the topping.
Fresh herbs (basil, parsley, chives), sea salt, and pepper – fresh finishing touches.

Vegan Zucchini Gratin in Casserole and Bowls

👩‍🍳 How to Make Vegan Zucchini & Summer Squash Gratin

Preheat oven to 375°F and grease a baking dish with olive oil.
Blend basil, parsley, garlic, pistachios, salt, olive oil, and coconut yogurt in the food processor.
Toss the thinly sliced squash in the herb sauce until coated.
Mix crumble topping ingredients until crumbly.
Arrange squash in the dish, sprinkle topping evenly, and bake 35–40 minutes until tender and golden.
Let cool briefly before serving for best texture.

✅ Tips for Success with Vegan Zucchini Gratin

Slice squash thinly and evenly for uniform cooking.
Use fresh, slender zucchini for fewer seeds and the best texture.
Fresh herbs are essential—dry herbs won’t give the same brightness.

🥗 Perfect Pairings with Vegan Summer Squash Gratin

Crisp mixed greens
Warm, flavorful tomato basil soup
A Mediterranean-style antipasti platter

✨ Final Thought on This Vegan Zucchini Gratin

This vegan zucchini and summer squash gratin is light, fresh, and utterly delicious—a simple recipe that feels special enough to share but easy enough for any night of the week. The creamy herb sauce, tender squash, and crispy topping come together in perfect harmony to make every bite memorable.

More Zucchini Recipes:

4-6 Servings

Vegan Zucchini Gratin

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

An easy vegan zucchini gratin baked with a creamy herb sauce and topped with a gluten-free crumble topping.

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:

½ cup/56g almond flour
2 Tablespoons/12g 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

Heat oven to 375°F. Lightly grease a 1 to 1 ½ quart pan with olive oil, set aside.
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.
In a large bowl, combine sliced zucchini and yellow squash with herb sauce and toss until well coated.
Combine topping ingredients in a small bowl and pinch together into clumps with fingers.
Transfer prepared squash to prepared dish, sprinkle topping over gratin.
Transfer gratin dish to oven, and bake for 35-40 minutes, or until topping is golden and squash tender. Serve warm.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 233Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 231mgCarbohydrates: 12gFiber: 3gSugar: 6gProtein: 4g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

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.