This is a great side dish to make along with some vegan sausages or a lentil and kale salad. It is super easy to make and absolutely delicious. It is also quite light since it isn’t loaded with potatoes like a normal gratin. The added nutritional yeast into the breadcrumbs add a cheesy crunchy element to the dish.
½ cup rice milk
½ Tbs tapioca or corn starch
2 Tbs coconut oil
1½ medium white or yellow onions (about ½ pound), cut in half and thinly sliced
1 tsp kosher or fine sea salt
½ tsp pepper
dash nutmeg, freshly grated
2 medium zucchini (about 1 pound)
2 Tbs sundried tomatoes packed in oil, dried and finely chopped
¼ cup fresh basil leaves, minced
¼ cup plus 2 Tbs gluten free bread crumbs
2 Tbs nutritional yeast
1 Tbs avocado oil
- Preheat oven to 400 degrees. Mix 2 Tbs rice milk with the tapioca or corn starch and set aside.
- Heat the coconut oil in a large skillet over low heat. Add the onions and salt and cook until the onions are very tender but not brown, about 20 minutes. Cut the zucchini in half lengthwise, then slice about ¼ inch thick. Add the pepper, nutmeg, zucchini, sun dried tomatoes and remaining rice milk to the onions, raise the heat to medium, cover the pan and cook for 10 minutes or until the zucchini is fork tender.
- Remove the cover, raise the heat to high, bring the mixture to a boil and stir in the rice milk starch mixture. Cook the mixture, stirring until the mixture thickens, about 1 minute. Remove from the heat and stir in the basil.
- Combine the bread crumbs with the nutritional yeast. Put the zucchini mixture into mini dutch ovens, top with the bread crumb mixture and drizzle the top with the avocado oil. Bake for 20 minutes or until bubbly and browned.
Nutritional Facts: per serving
147 cal; 11g total fat (6g sat fat); 10g carb; 667mg sod; 2g fiber; 3g protein; 4g sugars
*This recipe is based off of a recipe from Simply Gluten Free