Vegan Zucchini Gratin

Jump to Recipe
Cast-iron skillet filled with Vegan Zucchini Gratin

When you hear the word ‘gratin,’ what do you think? Cheesy, breadcrumb-laden goodness made of 10% vegetables and 90% butter? Yeah, me too. That’s why my taste buds are usually drawn to this comforting dish but my stomach is turned away.

However, I’ve been thinking of a way to vegan-ize gratin while keeping it simple, natural, flavorful, and gluten-free. No easy task, but I think I’ve cracked the code.

Making Vegan Cashew Parmesan in a food processor

The magic starts with vegan parmesan cheese. Have you tried it?

Dairy-free and vegan friends, if you haven’t you are simply missing out on fairy dust GOLD. Trust me, I have loved parmesan for years. I used to put it on my eggs at breakfast, my soup at lunch, and my potatoes and salads at dinner. Don’t get me started on how much I put on my pizza. I adore its salty, slightly dry goodness on anything and everything, and have a discerning tongue for how it should taste.

Considering this, I had low expectations for how this vegan version would perform.

Food processor filled with Vegan Parmesan Cheese

This – 4 ingredient wonder bomb – actually tastes like parmesan and acts like it in cooking, too!

While it won’t melt into pasta sauces and other hot dishes, it will absolutely toast up and get a nice color. And the most important part, the taste is spot on. If you haven’t tried vegan parm, get some in your life.

Small bowl of Parmesan Vegan Cheese

One last note, nutritional yeast is a wonder food if you haven’t already heard. It’s high in folic acid, contains 9 grams of protein per 2 Tablespoons – that’s more than an egg! – , contains 3 grams of fiber per serving, and boasts an entire day’s worth of Vitamin B-12 (crucial for red blood cell production) in just 1 Tablespoon. I mean, c’mon. And it tastes like cheese? I mean…

So even if you aren’t vegan or dairy free, you should consider incorporating even a little bit of nutritional yeast into your daily diet.

Close up shot of finely crumbled Vegan Parmesan Cheese

Once you have your parm ready, move onto your veggies. I opted for yellow and zucchini squash as a base and asparagus for accent because it’s just so beautiful (and cheap!) this time of year. Oh asparagus, I could paint you you’re so pretty.

Fresh asparagus spears for making Vegan Asparagus Gratin
Freshly sliced zucchini and yellow squash rounds for making Zucchini Gratin

The other veggie in the mix is onion, which I sauteed to make a nice savory “crust” or base for the asparagus and zucchini to nestle on. This replaces the need for breadcrumbs, puff pastry or pie crust which some veggie tarts require, keeping things light, natural and veggie-focused just the way my body likes it.

Cast iron skillet filled with caramelized onions for zucchini gratin
Cast-iron skillet filled with beautiful Vegan Zucchini Asparagus Gratin

Once the onions are sauteed, simply toss your veggies in a bit of olive oil and arrange them in a pretty pattern on top. It doesn’t have to be perfect.  In fact, it shouldn’t be. Just put them in a pattern that makes you happy.

Sprinkling Vegan Parmesan Cheese onto Zucchini Asparagus Gratin

Then, the fun part. Top that baby with loads of vegan parm. I mean LOADS. Do your thang girl.

Cast-iron skillet filled with our easy and healthy Vegan Zucchini Gratin recipe
Skillet of Vegan Zucchini Gratin with a wedge removed

Then bake bake bake until golden brown and toasty. You guys are gonna love this dish. It’s:

Packed with veggies
Entirely guilt-free
Perfectly ‘cheesy’
Super satisfying
& Lovely for spring and summer

In my opinion, it’s just what we need to get us past the last of these icky winter days and into warmer weather. Cheers!

Skillet filled with delicious Vegan Parmesan Gratin alongside ingredients used to make it
Plate of Asparagus Zucchini Gratin for a delicious vegan spring meal

Vegan Zucchini Gratin

10-ingredient vegan, gluten-free gratin loaded with zucchini, asparagus, and onion. So easy, quick, and delicious.
Author Minimalist Baker
Sprinkling vegan parmesan cheese onto a skillet of Zucchini Gratin
4.95 from 112 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Course Entree, Side
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days


For the Vegan Parmesan Cheese:

For the Gratin:

  • 2 medium zucchini squash (sliced in thin rounds // I used 1 zucchini, 1 yellow)
  • 1 small bundle asparagus
  • 1/2 medium yellow or white onion (cut into thin rings)
  • 1 pinch each sea salt and black pepper
  • 3/4-1 cup vegan Parmesan cheese
  • 2 1/2 Tbsp olive oil
  • 1/4 tsp garlic powder


  • Prepare vegan parmesan cheese by whirling all ingredients together in a food processor or blender until a fine meal or powder is formed. Don’t over-process or it will begin to get clumpy. Set aside. Will keep covered in the fridge for about a month.
  • In a 10-inch cast iron or oven safe skillet, sauté onion in 1/2 Tbsp olive oil (as original recipe is written // adjust if altering batch size) over medium-low heat until soft – about 10 minutes – seasoning with a pinch of sea salt and black pepper. Set aside.
  • Preheat oven to 400 degrees F (204 C).
  • Slice squash into very thin slices, about 1/8th-inch thick (see photo). Use mandolin if you have one, or just a sharp knife.
  • Cup off the top 2-3 inches of the asparagus. That’s the only part you’ll be using. Save the rest for another dish. Carefully split the top portion in half so it nestles into the gratin better (optional).
  • Add asparagus and squash to a mixing bowl and top with remaining 2 Tbsp olive oil, 3/4 tsp salt, pinch of black pepper, 1/4 tsp garlic powder (optional), and 2 Tbsp of the vegan parmesan cheese (amounts as original recipe is written // adjust if altering batch size). Toss to coat.
  • Spread the slightly cooled onions around in the bottom of the skillet to create an even base. Top with squash, layering green and yellow as you go (if you did two colors). It doesn’t have to be perfect. Just start on the outside and work your way in, keeping them in line as much as possible. Once the squash is arranged, tuck pieces of the asparagus into the layers in a circular motion (see photo).
  • Top with an even layer of the vegan parmesan cheese (~3/4 cup // as original recipe is written // adjust if altering batch size) and bake at 400 degrees F (204 C) for 30 minutes. Then broil on high for the last 1-2 minutes to toast up the top (optional, but recommended). Watch closely as it can burn quickly. Let rest for a few minutes before serving.
  • This makes an excellent side dish, brunch item, or light lunch or dinner when accompanied with a protein, such as hummus, chickpea salad, or scrambled or fried eggs if not vegan. Reheats well in the microwave or the oven.


*Parmesan recipe adapted from Veggieful
*Nutrition information is a rough estimate calculated with 3/4 cup nutritional yeast per 4 servings.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 381 Carbohydrates: 22.9 g Protein: 15.3 g Fat: 27.8 g Saturated Fat: 4.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 561 mg Potassium: 787 mg Fiber: 5.9 g Sugar: 6 g Vitamin A: 200 IU Vitamin C: 28.9 mg Calcium: 60 mg Iron: 4 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Ana says

    I just made this with one of the monster zucchini’s from my garden (well, half of one!), and it is SO delicious! I used garlic salt instead of the other seasonings (1 teaspoon) and added some Italian gluten-free breadcrumbs (Ian’s), and it is flavorful, tender, and the onions caramel used in the bottom of the skillet giving it a lovely toasty sweetness. Thank you! Will definitely be making this over and over.

  2. Erin says

    This was very tasty! It is a great way to use up squash and is easy to make. I used green beans from my CSA cut into 1.5 inch pieces instead of the asparagus. I fed it to my omni family and they liked it. It was fairly watery on the bottom, which I guess is to be expected with squash. My onions did not get crisp or act as a crust at all, they were just soft, but still delicious. I had more zucchini and yellow squash left over so I will bake another small dish tomorrow. Next time I might use less salt since the vegan parm is already salty.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Erin, thank you for sharing your experience! It’s possible the green beans added more liquid than asparagus would. Or another idea would be the heat needed to be higher. Hope that helps if you give it another try!

  3. Caitlin says

    This was delicious. I currently have a ton of summer squash, tomatoes, and basil and this was an excellent use for it. I replaced the asparagus with sun gold tomatoes- just tossed them with the squash and squeezed them in where I could. They burst in the oven and are excellent. Finally I finished this off with some chiffonade fresh basil. Perfect for summer.

  4. Julie Raymond says

    Delicious!! My husband isn’t a huge fan of zucchini and squash, but he asked for seconds! I will definitely be making this frequently.

  5. Victoria says

    Made this a couple nights ago & it turned out so awesome. I layered zucchini and red potatoes and topped with sun dried tomatoes. No asparagus. I used store-bought vegan parmesan that was surprisingly good. I threw the potatoes in to saute with the onions when they were almost done & then had the onions layered throughout with the potatoes. The sun dried tomatoes ended up burning under the broiler but it was a happy accident because they still tasted good so I blended them up with a bit of marinara & it magically turned into the perfect roasted sauce. We couldn’t believe how good this was! It was super cheesy & delicious like lasagna.

  6. Lee says

    This is delicious!! I think I’d layer the sautéed onions throughout next because the zucchini-onion-parm combo is so creamy and flavorful!

  7. Carrie says

    My first thought after seeing the ingredient list was, “How could something so simple, get so many 5-star ratings?” After making this dish and taking my first bite, I understand why. This dish has been elevated to my “favorites” list! What a great way to use up the abundance of fresh zucchini and summer squash from my garden. I followed a reviewer’s recommendation to sprinkle a little nutritional yeast, vegan parm, and panko bread crumbs on the layers. When my cast iron pan was fully layered in a rose petal fashion, I sprinkled a little more (love the crunch) and added a drizzle of good quality EEVO. I followed the baking and broiling instructions and was rewarded with a beautiful and delicious summer side dish. Outstanding!

  8. Dory says

    This was delicious! After reading all the reviews praising it, I had to give it a try. I followed the recipe as written and wouldn’t change a thing!

  9. Tertia says

    Oh yum, I hall make this again. Next time I’ll make it when I visit my family. I could be a good side dish at Christmas or any other holiday, but I ate it as is. I used my air fryer and halved the time. I had to use 2 smaller dishes to fit in the air fryer. Tomorrow I shall hove the other half 😋

  10. Naomi says

    I made this for my omnivore boyfriend last night and he was blown away. He’s asked for it to be added to our rotation :D It’s packed full of flavour and very straight forward.
    Every Minimalist Baker recipe I’ve tried works first time and never disappoints. I’m very grateful for this website – thank you! X

  11. Kath says

    With an over-abundance of zucchini at the moment, this recipe was my go-to for max zucchini usage and easy prep. The surprise was that it was SO delicious! I didn’t have asparagus, but added a sliced up fresh shitaki mushroom to the frying onions and oh boy, so unexpectedly delicious! Couldn’t think of a better showcase for my homegrown produce. Thank you.

  12. Josh says

    Holy moly this was delicious. I was wrk g to be skeptical. I made a double batch because that’s what came in my “misfit produce” delivery. Baked in a casserole dish rather than a cast iron skillet. Wow! It was super cheesy and I wish I had more ! Great recipe!!

  13. Cella Lee says

    So Dana, is Bragg’s your favorite nutritional yeast? I’ve tried to find the cheesy-tasting yeast, but I haven’t been able to make that leap. I just can’t talk myself into it.

  14. Shannon says

    I have made this the last few years for Thanksgiving. I do also make a lazy version of this all the time at home by just frying a bunch of zucchini and mixing the parmesan cheese mixture in. It’s sooo good!

  15. candice says

    I made this tonight and oh my goodness! It was absolutely delicious! I did not have asparagus but it still came out so good! I always keep your parmesan on rotation for other dishes! I will be making this again for sure. The texture and flavors are so delicious!

  16. Ss says

    I made this and used it as a pizza topping on top of your GF crust with basil pesto sauce. So many yummy flavours happening!

  17. Kriss says

    I am a recently new to whole foods plant based eating. I love squash and while I liked the traditional recipe when I ate dairy it always seemed a shame to mask all that beautiful squash flavor with so much dairy. This recipe is wonderful, thank you.

  18. Amelia says

    Hi! I bought some Schaar gluten free bread crumbs recently. If i were to add them to this dish, what point would I do that? Thanks! This looks like a great way to cruise through my summer squash :)

  19. Medusa says

    I made this recipe a week ago, and it is DELICIOUS. In fact, I have another one (no asparagus, but who cares!) in the oven right now. Hope it’s as good as the first one!

  20. Sherry says

    This recipe is ridiculously delicious…especially for how simple it is and made from such basic ingredients! I used Violife Parmesan instead of making the parm and added a whole onion rather than half. Made it in a cast iron skillet as recommended. Seriously delicious… my husband and I devoured it and we’re not even zucchini fans! I was disappointed that we had no leftovers!! Loved this!!!

  21. Megan Stanford says

    love this recipe! Have made it 3 times already since the zucchini and squash plants started producing a few weeks ago.

  22. Barbara says

    I just made this for lunch, using a vegan parm I made last week and frozen green beans instead of the asparagus (cuz that’s what I had). I also put panko and the nutritional yeast between the layers more than on top. It filled the skillet and came out great. I love the way the onions really did crisp up and provide a base! I’ll be coming here and consulting your recipes more often. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love the modifications, Barbara! We’re so glad you enjoyed it! Thanks so much for sharing!

  23. Kristina says

    One of the tastiest ways ive ever prepared zucchini. I cant wait to bring this as a dish to pass! Dana – your recipes never disappoint. Thank you! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Kristina! We’re so glad you enjoyed it! xo

  24. Kara says

    This recipe is legitimately the best squash and zucchini could ever taste! The ingredients take on an almost buttery texture/taste and it’s just SO good! This will become a regular in my house.

    • Marsha L. says

      Just made this tonite and it was remarkable! The only thing I did different was not put my fry pan in oven. I did saute the onions then put them in bottom of Pyrex dish, added the coated zucchini and baked as directed. Being vegan this was my main dish and was great! Gave hubby side to go with his meal and he thought it was delicious too. Will make again for sure.

  25. Michelle says

    I just had this for our Meatless Monday dinner. My husband said it was good and he’s super super picky! Our 9 year old baby is out of town with my in laws so I don’t know if she’d like it too. She’s not into vegan food or veggies. I have been wanting to make this happen for a while because I have been curious about the many positive reviews and that Dana is my go-to blogger for dinners that is pleasing to the palate. I already love the vegan parmesan cheese so I had a feeling this was going to be good and I was not disappointed! Thanks so much again, Dana! ❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your support, Michelle! We are SO glad you enjoy our recipes! xo

  26. Vicky says

    This was surprisingly so good! I didn’t have asparagus and it still turned out great. And that vegan parm was really good on noodles too! I am so happy with all the amazing recipes I’m learning! You know it’s a hit when my toddler asks for more zucchini! Thanks Dana!

  27. Natalie says

    Absolutely on of the best zucchini recipes! The onion “crust” and the vegan parm paired with the blank canvas of zucchini is a total winner. I did not add the asparagus. Might try it next time or add sun-dried tomatoes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Natalie! We think sun-dried tomatoes would be a nice addition. Thanks so much for sharing!

  28. Sandra says

    This was really good! So simple yet so flavorful. I was worried my husband wouldn’t like it, but he did. I added some “real” parm to his side of the skillet, but I didn’t miss it at all.

  29. Sandra DeSmedt says

    This was so delicious that I’ve made it 3 times in the last 2 weeks. I didn’t have any asparagus, so I left that out. Although mine didn’t look as fancy as yours, it tasted wonderful. The second time I made it, I used a whole onion and I liked it even more. I also used less salt because my boyfriend is on a low sodium diet. Thanks for the wonderful recipe!

  30. Amy says

    Absolutely delicious! Made as directed except used fresh green beans instead of asparagus. Will be making this often. Thank you for the recipe!

  31. J says

    You forgot to warn us about the incredible smell torturing me and making me check every 2 minutes to see “is it done yet? Oh so good!

  32. Ariel says

    What other dish do you think would compliment this gratin? My little family, we’re making the transition to more whole foods/plant-based diet (I guess you can say vegan). So I want to make sure we all get enough nutrients but also feel good and full after eating. Any suggestions?

  33. Theresa Cronk says

    I made this last night because zucchini season is here and we always need new zucchini recipes! I had to come back and leave a review because my husband ( of 21 years) says this made it into a list of his favorite dishes I’ve ever made. I’ve tried a few of your recipes now and I want to thank you for making being vegan delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the lovely review, Theresa! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  34. Suzanne Hollander says

    Hi! I don’t think the protein per serving on this is right? 15 grams seems like a lot given the ingredients. But it looks delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Suzanne, we believe it’s accurate! The protein comes from the cashews, nutritional yeast, veggies, and vegan parm.

  35. Robyn says

    This is AMAZING!!!!
    I don’t typically leave reviews. This is my favorite recipe site hands down. I made this dish last night and thought I’d have leftovers. My husband who hates squash loved it. My daughter – same! The entire thing was devoured in one sitting. Make this – I was so happy I did – sharing the recipe with co-workers.

      • Nanette Labastida says

        I don’t have a cast iron or oven safe skillet. Can I make this in a regular baking dish? (I’m assuming yes but I’m a chronic recipe follower, working on my cooking intuition)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Yes! We’d suggest sautéing the onions, spreading them on the bottom of the baking dish, then adding the asparagus and zucchini on top of that. Hope that helps!

  36. Megan says

    I’m not going to lie, I was skeptical of this recipe, but I miss au gratin veggies so much (my stomach also can’t handle the traditional methods/ingredients) that I decided to give it a shot. I now feel like a fool for ever having doubts!! It was SO FREAKIN GOOD! I literally just finished eating it and I’m bummed I didn’t make extra. I subbed the asparagus for purple Chinese broccoli that I needed to get rid of and the salt with Tony Chachere’s (because I basically always do) and it worked well. I also added some fresh sage when coating the veggies in the oil. I can already tell I’m going to be making this a lot .. so easy and so goooood! Thank you for this ! If you think there are any other veggies this technique would work well with, would you let me know?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it, Megan! We think bell pepper and eggplant would also be delicious- though we’ve never tried it.

  37. tyler says

    this is like manna from heaven and so easy!! i’ve made this a few times now. i have never had asparagus on hand, but have subbed in cherry tomatoes, which have been awesome. i also leave the oil out as the zucchini and squash have so much water in them i’ve found its not really needed.

  38. Chelsie McAfee says

    So delicious. I made this and I didn’t have asparagus so I used some mushrooms that I had. Also we ate it alongside of some spinach arugula and cashew sour cream and it was the best way to ever eat zucchini and summer squash.
    I’m going to make this over and over again.

  39. Elizabeth says

    This is PHENOMENAL. I added Shiitake Mushrooms and mixed it all together before adding it on top of the Onions. Didn’t arrange it as pretty as you did, since it was just for me. I could eat this every night!!! Thank You. Thank You.

  40. Linda Piazza says

    I made this exactly as written, with the exception of using the round, grapefruit-shaped yellow and green zucchini squash from my CSA basket. Even my husband who generally likes vegan foods EXCEPT when they include nutritional yeast, loved it.

  41. ash says

    omg this was sooooo good!! comfort food that is also healthy!! I made the recipe as is, but just zucchini, it was YUMMY, also that cheese is a life changer. Thank you so much for this perfect quarantine dinner.

  42. Cassandra Nice says

    This was absolutely delicious! I just want you to know, anytime we’re stuck and need fresh ideas, I come to Minimalist Baker for a recipe. Guaranteed to be delicious, so much flavor in all of your dishes and recipes are easy to follow. Thank you! Adding this to my favorites along with the vegan mac and cheese, general tsos tofu stirfry. Yum!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much, Cassandra! We’re so glad you enjoy our recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  43. jackie says

    This recipe is delicious, thank you! I got some summer squash on accident in my imperfect produce box, google recipes and found this! I had everything on hand, served it over brown rice. I will definitely be making this again.

  44. Maureen King says

    That is the best zucchini recipe I’ve ever made in my life! It was incredibly delicious!! Thank you so much!!

  45. Melissa says

    Made this tonight! So simple and so good! I didn’t have asparagus on hand. I used yellow squash, zucchini and radishes sliced on mandoline. Otherwise followed the recipe. Will be keeping this recipe and making more often! Thanks!

  46. Debby Mercer says

    I want to take this to a pot luck dinner but can not cook it the entire time at the host’s home. Is there a way to partially cook it ahead of time?
    Thank you.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I wouldn’t recommend partially cooking as it will make it soggy. I’d suggest cooking for a little time possible on the front end so it’s fresh upon serving.

  47. Sarah says

    Wow wow and wow I love this dish it is my new favourite what inspired such a simple recipe is it Italian? Thank you so much it not only tastes good and is so so simple and super healthy but it also leaves you feeling happy and warm inside. Delicious!!!!

  48. Rene Williams says

    I would love to feature this recipe on my Facebook page for some of my friends. I would give you credit of course.

    Its so important to me to help others find healthy recipes especially those that are dairy free.

    May I?

  49. Helena says

    I made this for my meat and cheese loving family for Thanksgiving this year and they all said this was their favorite dish! I ended up making too much of the parmesan, so I will be making this again soon. Thanks for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Helena. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  50. Lauren says

    I made this dish for Friendsgiving and WOW super yum! Everyone really enjoyed it..even saying it was their favorite part of the entire meal. *thumbs up!* The only tweak i made..that wasn’t too much of a tweak.. was since i was making this for 9 people (I doubled the recipe) it all couldn’t fit into an oven safe skillet. After the onion was sautéed I spread it along the bottom of a 9×13 clear baking dish then assembled the squash & asparagus on top. I kept to the same cooking temp and time and was really pleased with how it turned out. Perhaps the texture would have been different if it was cooked in a skillet…i don’t know..but i was still very satisfied with the end result. Oh, and using a mandolin made prep time a glorious breeze.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Would you mind sharing what you didn’t like about it? We’d love to help troubleshoot, if possible!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Rebecca, we haven’t tested that but if you do let us know how it goes! I’m not quite sure how it would be incorporated.

  51. beata says

    Wow, I love this recipe! I used zucchini only as I didn’t have asparagus and used a whole onion instead of 1/2. It was delicious and really hard to stop eating. : ) Thank you for a wonderful recipe! : )

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I think freezing would make it too liquidy after thawing / reheating. But if you try it let us know!

  52. Claire says

    I made this but substituted a half pound of brussel sprouts instead of asparagus because it’s what I had in my fridge. I sliced them in thirds/coins and didn’t even need to sauté or cook them additionally. Just tossed them with oil/seasonings along with squash slices and followed the remaining steps. Turned out so well!! I’ve never left a recipe review but my zucchini-squash-hating boyfriend got seconds so I felt I needed to. Will definitely make this again!

  53. QUEEN BRAWLER says

    This is a very delicious recipe and super satisfying!! I never knew what to do with zucchini and now I’m sending this recipe to everyone willing to try it. EXCELLENT

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad you enjoy it! Thanks so much for the lovely review and for sharing the recipe!

  54. Jessica says

    We’ve had an abundance of summer squash from our garden recently and I was looking for a recipe to help use some up. I am so glad I found this recipe!! I just made it for dinner tonight and it is definitely becoming a staple. The cheesy flavor of the vegan parmesan permeates the whole dish – SO GOOD.

  55. Deon Seifert says

    This is an amazing dish! We’re plant based with no oil, and it was perfect! This is on our favorites list, and it will be on heavy rotation in our kitchen.

    One question, how many layers do you normally end up with? I sliced what was probably too much squash, and I didn’t know if I should layer all of it in the pan. I put the extra in a casserole dish (which worked wonderfully). I should add that I doubled the recipe. Maybe a better question is this: What is the volume of squash you get from 2 medium zucchinis?
    In hindsight, I think I could fill the pan with squash and simply increase the cooking time, but I thought I’d check with you.
    Thank you so much for a great recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I usually end up with 1 layer in a large pan! The volume will depend on the size of squash. But if layered tightly they should create one layer.

  56. Holly says

    This is OUTSTANDING! I knew it would be good because I’ve never made a single thing from minimalist baker that’s not. However this is next level good. Zucchini is such watery and boring vegetable but after this I think it’s my new favorite veg! This dish is not watery at all and a mandolin makes it quick and easy. We didn’t have any asparagus so we just used all zucchini. The caramelized onions and vegan parm (best recipe evvvvvver!) make the whole dish Sweet and savory. Yummmm. Good work guys!

  57. Holly says

    Dana, does this dish get watery at all? We eat a lot of squash/zucchini and I’m always trying to avoid the dreaded watery pool in the bottom after the dish is taken out of the oven. Especially after it sits for a few minutes. If I plan on reheating leftovers it’s pretty bad usually as well. Since there’s nothing here to soak up excess moisture I’m just wondering if slicing it thinner helped?? I usually slice mine thicker and blanch them (even though it sounds contrary there’s some kind of science involved) but regardless that helps release excess moisture. Thanks in advance!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It doesn’t really get watery, no. Especially since it’s cooked at a fairly-high temperature and the parmesan “cheese” helps absorb!

  58. Laura says

    Delicious even if you are not vegan or gluten free! A fabulous side dish to serve and easy to prepare. I left out the asparagus as some in our crowd are not fans and just added more squash.

  59. Pat O’Brien says

    After tasting this dish, my wife asked me what I might do differently to this recipe. I answered “not make a half batch!” This is SO good. We’ve decided that this is going to be one of our standard meal items.


    • Rebekah says

      I make vegan Parmesan simply by substituting almond meal (sold in my city at the bulk store and many grocery stores) for the cashews, then stirring the ingredients together.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Robert, either a mandolin or sharp knife can be used to slice the squash. Hope that helps!

  60. Gwen McIntyre says

    This is incredible. I don’t even particularly like zucchini, but we had leftover from grilling and I wanted to use it up in an easy recipe. This is the best zucchini I’ve ever had. I will be making again!

  61. Lucy says

    This is my favorite thing in the whole world. I love this dish and everyone I’ve made it for has loved it too. I make this almost once a week. And it’s so satisfying to know we’ve consumed all that squash! Tonight, I considered for a minute just having this for dinner. I just popped it in the oven and am off to blacken some tofu to have on top. You’re such a talent. Thank you for keeping our vegan kitchen smelling wonderful and our vegan family happy year round :)

  62. LJ says

    This is such a delicious satisfying dish! I did not use salt, did not need it because of the carmelized onions and nutritional yeast. I can’t wait to serve this at my Seder! No eggs, no breadcrumbs, perfect!
    Thank you!

  63. Beth Rodriguez says

    Am lactose intolerant and was looking for a dairy-free recipe for a special dinner. This recipe was delicious! My fellow diners really enjoyed it and just so you know, no one was vegan. Have given it to my friends as well as the minimalist baker website.

  64. Julianne says

    Made this for the 5th time or so. So delicious! I use more zucchini and less vegan parm. The parm is so yummy and rich you don’t need as much (but want is another story…). We have this as a main meal, and this time I played with crumbling a block of tofu and scrambling it with a little oil, garlic powder, salt, pepper, paprika and tumeric (ooh, look at me getting all experimental on spices – I’m usually such a recipe follower). I layered the tofu between the zucchini layers (I double this recipe) and Voila! My meat-loving husband didn’t even notice the tofu – looked similar to the vegan parm and he loved it. Thanks so very much for your recipes – I use many of them. Blessings!

  65. Adam says

    I made this dish tonight because we had too much squash on hand that was quickly approaching its time and the dish was fantastic! Any idea on ways to size it up for a large Thanksgiving side dish? We used our cast iron 10 inch pan for dinner but that won’t suffice for the 15 people we have over for Thanksgiving. Do you think a casserole dish would work?

    Also we used store bought parm with a little additional nooch and it still turned out great!

  66. Rex Lincicum says

    Hello I am so grateful I found your site, I really found you by error, while I was searching on Digg for something else, Anyhow I am here now and would just like to say thank you for a tremendous post and a all round thrilling blog (I also love the theme/design), I don’t have time to go through it all at the moment but I have saved it and also included your RSS feeds, so when I have time I will be back to read much more, Please do keep up the fantastic work.|

  67. Helen says

    I bought some beautiful crook neck squash at a local farm. I left out the asparagus and added some farm fresh bell pepper. I’m going to have to go back because I am totally addicted to this recipe. Tender flavorful veggies with amazing topping. So simple and incredibly delicious.

  68. Efrat says

    I made it today and it was WONDERFUL!!
    Just perfect !! I loved the combination. Served it with quinoa.
    Thank you, again.

  69. Heather says

    I don’t know what I was expecting when I made this but I took a leap a faith and made it as a side on the 4th for us and some friends. Oh my goodness, it was so good! My friend’s meat loving and onion hating husband had two helpings. ? It was light, while also being cheesy and satisfying. I’ve already recommended it to a few friends and can’t wait to make it again!

  70. carolyn givens says

    I just made this. So yummy. I used broccoli instead of asparagus…because I didn’t have any :) and it ended up working out well. Can’t wait to plop an egg on the second half tomorrow for lunch. Minimalist Baker strikes again!!! Xoxo

  71. Quin says

    This dish was delish! I was skeptical at first because I didn’t think I liked the taste of the “cheese” by pinch test. Man was I wrong . It reminded us so much of Parmesan after putting it in the dish. At my husband’s request I added a can of rotel on top and the end, just because we love that stuff. I ate one serving and my hubby devoured the rest in one sitting ! We have been pescatarian for 3 years and just decided to delete dairy and hopefully fish . This will be a go to. So easy . I wish I could take a picture of the empty pot with not a crumb left.
    Thanks so much ! I will be looking all over this site for other recipes .

  72. Chrisymphony says

    Loved the “parmesan cheese!” Easy and tasty recipe. I am so excited to taste the food, I always forget to take a pic! I will definitely make this again.
    Thanks for great recipes and keeping my husband happy without steak.

  73. Andrea says

    I brought this to our family Easter dinner. The only change I made was I added a little lemon zest. I didn’t tell anyone it was vegan parmesan. Everyone loved it. I am on the beginning of my path to plant based and tend to get push back and this was a WIN!! Thank you for all your hard work on this recipe. Your web site is a huge help for me.

  74. Jane says

    Delicious! I used crimini mushrooms instead of asparagus and threw it in the pan, not so pretty, but super tasty! I was pleasantly surprised at how good the vegan parm was!

  75. Cindy Parent says

    Your recipes are usable even for white-trash, living in the middle of nowhere vegan-wanna-be’s like me. Thank you. Looks in my fridge, finds five ingredients, looks on your site and finds one using three. ;P *left out the fancy-pants asparagus and subbed some zucchini*.

  76. Leona says

    I made it for Thanksgiving and it was a hit! Even my daughter who doesn’t like to eat vegetables, tried it and loved it. Now she asks me regularly, when are you making the zucchini dish? It is absolutely delicious and, like you said “guilt free.”
    Thanks, Dana! This is my favorite website for vegan and gluten free recipes. I have tried many of recipes, some I have adopted for good! I don’t always rate but I want to say Congratulations, you are an expert!

  77. Sara says

    Hello! I’ve been looking for a vegan cheese recipe, and this looks great… But I’m allergic to cashews and other tree nuts. Is there a way to make this with peanuts/no nuts??


  78. Jennifer Davenport-Medders says

    This is so ridiculously good. I know it’s meant for a summer dish, but I’m making it for Thanksgiving next week, and I did a test run of it today to see how it would turn out. I almost ate it all with my fingers right out of the oven… This is amazing.

  79. Megan says

    I made a double batch of this last year for Thanksgiving and baked it in a 9×13 pan. It was outstanding, beautiful, and enjoyed by everyone! So rich and delicious and healthful at the same time! I gave away my printed copy to a guest so I came looking to reprint. So sad that I haven’t made this in almost a year! It’s been haunting my dreams lol! This Thanksgiving it will be a quadruple batch.

  80. Alysa says

    This was just BEYOND! I could honestly live off of this dish. I have used purple cauliflower instead of the asparagus and it has been equally as good.

    Is also a huge hit with my non-vegan friends who continue to request this dish when have dinners together!

  81. Sue Gilmore says

    I’m out of asparagus. Any suggestions for a substitute? I have soooo much zucchini, I would so love to try this! It looks yumm-licious!

  82. Karl says

    OMG in so many ways!!!
    Who knew aspa ANd squash went so well together?!
    And the parm cheese recipe is delicious!!!
    Skipped the strp where you toss veg with cheese. I just dumped it all on top and it turned out well.

  83. Angela Smith says

    This was so good, even better than I expected, the vegan Parm is amazing and will definitely be using in other recipes! I subbed green beans for asparagus because that is what I had, and used onion powder for the onion, and added some breadcrumbs… my whole family loved it! It’s a great way to use up summer zucchini!

  84. Lisa says

    We’re not vegan but when i made this dish it vanished in a second. If you have not tried it, now is a great time. I’m about to make it again tonight.

  85. Heather says

    This recipe is totally amazing! My husband and I absolutely loved it! Such a small number of ingredients but such a huge amount of flavor. Thank you for this recipe…it has quickly become a favorite go to lunch for us.

  86. Mariel says

    I love this recipe, it’s very simple and full of flavor. This recipe goes great paired with quinoa. I like mixing the quinoa in with the veggies. As quinoa can be a little plain, mixing it together gave the quinoa a lot flavor!

  87. linda Hamilton says

    I just made this recipe for dinner and added quinoa on the side. This was a super delicious
    recipe and the best part was that it was simple to make. I love you and thank you for your recipes.


  88. Laura says

    I have made this sevsral times, love it! I however have used mushrooms instead of the asparagus. Since my husband is not vegan and has had issues with cashews, I jyst use the nutritional yeast and put the “parm” on my servings.

  89. John Coburn says

    This dish was incredible. I am new to cooking and only cook plant-based, usually vegan. My partner is a super picky eater and not at all interested in most of what I make. So, I make these dishes as alternatives and try to see if he will eat them. He loved this! But, he only got one serving because I ate the rest!

  90. C.R.W. says

    This stuff is delicious. I did not use onions because they make me sick. So, I used a very small amount of shallots. My kids and I devoured the whole pan in literally under 10 minutes…and I packed in more squash and asparagus than was called for, lol. The vegan parm is one of my new favorite things. It could go on anything.

  91. Julia P says

    Yup, this recipe rocks. Super easy and delicious! I didn’t have any asparagus but it was so tasty with just the green and yellow squash. I’m definitely going to be bringing this recipe to my next potluck and impressing all my friends!!

  92. paul chris says

    5 star ratings for this post, its just so awesome. This is one creamy recipe i just can not ignore… Great tips, keep up the great work :)

    My mum wont let me rest every saturday when she is home, always asking me to make something new, and guess what? This is my secret place haha

  93. Anonymous says

    I’ve made this several times and have many non-vegans rave about it. I sometimes substitute sliced brussels sprouts in place of asparagus. It gives an amazing buttery texture.

  94. Tania says

    Omg! I made this today for lunch minus the asparagus because I forgot to pick them up during my grocery run and it was absolutely amazing. Thank you for sharing this recipe.

  95. Kristin says

    I just made this Dana and I’ve never appreciated gratin as much as I did this time around. Simply amazing. Thank you for toiling away in the kitchen to inspire the rest of us!

  96. Kelly Macaulay says

    This was awesome. Both my omnivore husband and mother-in-law agreed, and my husband is ‘afraid’ of squash, lol. We all loved it and were amazed at how much flavor came from such simple ingredients. It was surprisingly filling too. I will make this again and again.

  97. Renee Davis says

    OMG, hot out of oven and smells wonderful. Of course I had a pinch of the parm and it’s delicious!! Didn’t have zucchini or asparagus so substituted all yellow squash with blanched frozen green beans and mini red bell peppers for color. Also used just 1-1/2 tbsp of rosemary infused olive oil and only 6 tbsp of the parm to cut calories and mostly to save more parm for later too! Lol! Thank you again for sharing your work! :-). Would have posted a photo but couldn’t figure how to do it.

  98. Kelly says

    I made this tonight as I was looking for something else to do with the abundance of squash we have from the garden right now. I subbed a baby eggplant for the zucchini as that is what I had. My husband and I ate the whole skillet-full! He said it’s the best dish I’ve ever made! This will be on the regular rotation for certain and I love that I can sub in different veggies like others did. Thanks!

  99. Nina says

    Made this last night. The “Parm” was AMAZING! Since I had no asparagus, I added 2 thinly sliced small red potatoes to the onions & stir fried them until browned & flavorful. Then I added the sliced zucchini & yellow squash with a generous topping of the Varmesan & popped it in the oven for 30 min according to your recipe. My husband & I couldn’t get enough. It was so delicious, I’m making it again tonight! (I happen to have another zucchini & yellow squash left!)

    Thank you for an amazing recipe!

    • Nina says

      One thing I forget to mention: instead of plain olive oil, I used chile garlic olive oil, which imparted a nice heat with a very subtle wisp of garlic. YUMMY!

  100. Adam says

    I an my partner visit your site for recipes frequently and this has to be one of the absolute best we’ve yet tried. Thank you for this. Thank you.

  101. Naomi says

    I just made this and it was my first experience with vegan Parm. Oh my word, that stuff is delicious! And I baked the dish probably more like 40 or 45 minutes since I love my squash uber soft, so the edges were getting really brown and the tips of the asparagus on the edges got crispy and brown and kind of chewy (not in a bad way). Squash has always been my very favorite summer vegetable, but my fave way to cook it was fried. This may be my new go-to recipe to replace that. I’m in love – thank you!

  102. MSmith says

    Just made a Vegan Pizza using this cheese recipe. It was the bomb! Can’t wait to try it in this recipe. Thanks a million!

  103. Oran says

    This came out incredible and I don’t really like squash! I replaced the asparagus (which is very expensive where I live) with large mushrooms. I just washed, sliced and placed them in the same circular fashion. Not as colorful, but it was still a very impressive dish.

    I will forever be thankful to you for the vegan Parmesan recipe. I can’t believe how easy it is to make and so delicious on everything!
    Thanis. so much!

  104. Genevieve says

    Love this recipe!!!
    I make a version with eggplant and it is SO good :-)
    I also used the parmesan to top a vegan mac n’ cheese : just perfect!!!

  105. Latisha says

    I just made this dish on Saturday. I am transitioning to a whole food plant based diet. I had never heard of nutritional yeast before I read this recipe let alone vegan parmesan. My favorite part of the dish is the combination of the caramelized onions on the bottom with the squash. It was a little “hello there” to my taste buds. So delicious!

  106. Kirstyn says

    Just made this with zucchini and asparagus, so good! Had to remind myself to breathe between shoveling it into my mouth good. Looking forward to leftovers!

  107. Wendy says

    Really enjoyed this dish from Minimalist Baker w/ the onions and zucchini but had to omit the asparagus, as had none on hand. I have some eggplant & peppers. Can they be substituted for the asparagus next go around?

  108. Leah says

    This dish turned out exactly as advertised: light, satisfying, cheesy, chewy. I used the full parmesan recipe. It was so easy to make, and I’ve noted it for future dinners. Thank you!

  109. Toni says

    Summer squash with vegan parmisan was sooooo good and amazingly tasty, I couldn’t stop raving about it. As a new vegan this was the nearest thing to cheese I have tasted….who needs cheese.
    Love your recipes.

  110. James A Clark Jr says

    I am going to try this!! I am lactose intolerant.. love chesse but not the effects.. :) I can see how the nutritional yeast would bring the flavor with the garlic and the cashews for consistancy.. brilliant!

  111. Jessica says

    Just made this with an assortment of summer squash from my CSA. SO DELICIOUS. An incredible amount of flavor.

  112. Lea says

    Just made this from pinterest but didnt have asparagus. Its sooo tasty, but the onions are black and some are too hard to eat. I think next time ill just put them in raw, or saute them for 5 minutes instead of 10.

    Thanks! Also going to use the rest of the parmesan in my avocado pesto pasta sauce!

  113. Anna says

    So easy, and must be soooo delicious! I love nutritional yeast and I love cashews. It’s a perfect combination and I am definitely making this vegan parmesan. Thanks for sharing the recipe, Dana.

  114. Howie says

    alright, alright, aaaaalright! After reading all those raving comments I will make vegan parmesan this afternoon.

    Awesome looking dish!!

  115. Patricia says

    Hi, gotta question, I’m going to try the meatballs today and wanted to make the vegan Parmesan to go with them. I looked at the recipe and I believe the original recipe is with 3 ingredients. You say in the description 4 ingredients my question…is there a secret ingredient to make it even better?
    I’ve made vegan parm with almonds instead of cashews and it is also an amazing sub for cheese.

  116. Robin says

    Uh….YUM! I was in a hurry tonight and cheated a little. I did everything the same, but on half I added regular Parmesan for my husband and on the other half vegan Parmesan from the store for me. I will try the entire recipe another time, but may I say it was wonderful! This cooking method brought out all the flavors. I used half yellow squash/half zucchini. This will be a go-to recipe for me all next summer! I really have missed my unhealthy-indulgent saltine cracker, butter and cheddar cheese recipe from the old days and this is even better! Thank you!

  117. Laura says

    Wonderfully delicious!!
    Question, any suggestions/recipe ideas for the remaining part of the asparagus?

    Thanks again Dana for a terrific recipe.
    Love your site!

  118. Mary says

    WOW this recipe has become my FAVORITE vegan recipe that I’ve ever had and I’ve been vegan for a little over a year now. I make this about once a week and it is so delicious. Ever since becoming vegan I pretty much gave up cheese as I never found the fake cheese to be as good (and it’s so expensive!) but this reignited my love for cheese and was just the perfect flavor. This is the first comment I have ever left any blog – but I needed to voice how amazing this dish is. Thank you Thank you! I have tried and loved so many of your recipes. You never let me down!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, thanks Mary! That means so much. I literally carry vegan parmesan in my purse with me because I love putting it on everything! Thanks for sharing. Cheers!

  119. Carol Pearson says

    I’m still looking for the fourth ingredient. You mentioned there were four ingredients. Only find nutritional yeast, cashews and salt. That is 3.

  120. Sue Ann Jaffarian says

    Just when I thought being a half-assed vegan was boring, I discovered your site and your vegan parmesan cheese! I loved the cheese and this squash recipe and will be making it often and making extra for lunches. I like my veggies on the crunchy side so the next time I think I’ll cut down the baking time a bit. The most difficult part was making it look pretty, so in the future I’m just going to mix it all up and toss it into a baking pan, along with more asparagus.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing Sue! So glad you enjoyed this recipe. I have started putting vegan parmesan on EVERYTHING! I think I made a double batch and it’s gone in less than a few weeks!

  121. Melissa says

    Thank you so much for the parmesan recipe, it’s fantastic. I can’t believe I’ve done without it until now! I didn’t have cashews in the house so I used almond meal instead, but it still tastes great. I’ll have to try it with cashews next time.

  122. Allie says

    Will try this parmesan cheese! Looks tasty…
    There is also another vegan topping one can use on some pasta dishes–in Sicily, it was called the ‘poor man’s parmesan cheese’–toasted breadcrumbs (think panko mixed with EVOO and toasted or sauteed until brown.)
    It goes especially well with seafood pastas (still used in Sicilian cooking.)

  123. Deanna says

    I cannot find the Parmesan recipe. I see adapted from veggieful but the page is missing. Please give me the recipe. I have one I use but am always looking for improvements. Thank you

  124. Teresa says

    I just made this today and it was so, so delicious! The parmesan substitute is wonderful, and I think my favorite part of the whole dish is the onions, especially when they are all coated with parmesan. Thank you for the great recipe!

  125. Maegyn says

    This looks amazing! But then, all of your dishes do! Would the vegan Parm turn out okay with roasted cashews? Or are raw cashews preferable ?

  126. Nemitz beef jerky king says

    I would totally be eating it while taking pics too! It looks extremely good! Mmmm I really want to make that soon :)

  127. Christine. H. says

    I made this today for my hubby’s birthday party and EVERYONE loved it!! Even the guys who love their “meat & potatoes” raced about it. :-D. The only thing I did different with my vegan parmesan was I add almond meal because I could not find raw cashew near our town. It still turned delicious and I am excited about using this seasoning on it other pasta salad dishes. :-D. Well done, another big hit!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wow, what a compliment! When meat-eating men love my dishes, that’s a major stamp of approval! Thanks for sharing, Christine! And happy birthday to your hubby :D

  128. Kim P says

    This is arguably one of the best dishes I’ve ever made! I halved the recipe because I was cooking for 2 people, but made the full portion of cheese. Glad I did because that stuff is great! It went on my tofu/spinach scramble this morning! Wonderful!!

  129. Cindy Grosskopf says

    I made the Zucchini Asparagus dish and I am madly in love with it. Even though it didn’t look quite as good as yours, I will definitely make it again and again!!!! Thank you!!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ha! I meticulously layered mine which I wouldn’t have done if it weren’t for pictures! Glad you enjoyed this, Cindy :D

  130. DP Harrison says

    Dana, I will be cooking this recipe tonight! I don’t have cashews, can I use another nut?
    Thank you, I’ll let u know how it goes.
    Take care

  131. Emmanuelle says

    Just tried this recipe tonight (with regular parmesan though) and it was absolutely delicious! I also made the three color pasta last week and is was very tasteful! Thanks for your great recipes, Minimalist Baker ! :)

  132. Mariana says

    Hello Dana!

    I want to try this one, but I can’t find nutritional yeast over here (I live in Colombia, I’ve asked around and not even the healthy eating stores have it). Do you think I could replace it with brewers yeast?

    Thanks for your wonderful recipes!

  133. Ceara @ Ceara's Kitchen says

    A healthy zucchini gratin? I am soo impressed right now. This is one of my favourite dishes and I’m so happy you healthified and veganified it in such a beautiful way! Very excited to try this recipe. And by the way, I am having major pan-envy for your gorgeous pan used in these photos! :D

  134. Katherine B says

    AHH that “parm” is my FAVORITE thing to sprinkle on stuff. But I usually just call it “my cashew crumbly stuff” so people don’t expect it to be… cheese. I’m surprised you think the taste is so similar! It’s really good with herbs de provence instead of garlic powder, too. :)

  135. Chelsie @ Chelsie Nicole Health Coaching says

    I have always done vegan parmesan as toasted sesame seeds, nutritional yeast and salt… I will have to try it with the cashews. Thanks for the suggestion!

    • Vicky says

      Just tried this vegan parm with cashews but am definitely intrigued by a sesame version as well! To be tackled next : ))

  136. Carole says

    Wow, this looks DELICIOUS!! I miss gratin so much, I can’t have wheat or dairy… however this dish looks SUPERB!! Totally making this for dinner next week :) Your recipes inspire me so much!!

  137. Lauren@sweetenough says

    Oh, I love the twist on a dish that I’ve never been a big fan of either. Think I may need to give this a go, especially as it has two of my fav vegies, zucchini and asparagus. Yum!

  138. Leigh says

    That’s a seriously beautiful faux gratin. I am definitely making this and soon. I haven’t had much luck with vegan parm but this recipe and your reco will have me try one more time… I want to like it. I really do. Here’s hoping! ;)

  139. Abby says

    I’m BLOWN AWAY by this concept. I want this and a fork and some me time (which is ridiculous because I also always want ice cream and me time).

    I’m going to try this out with some other veggies too… squash and zukes are not always my go-to. Sweet potatoes! Broccoli! Cauliflower!

  140. SUNNIE says

    This recipe is simply awesome. This one will be added to my favorites. A big thank you to the creator of this dish. My husband and I had this for dinner and he loved it as well he had two helpings and he is not vegan but I am.

  141. Allison says

    This is Fantastico! I made it tonight, my husband even said it was a keeper, and he’s not vegan. And a Double thanks for the perfect parmesan cheese recipe! !

  142. Annie says

    Parmesan was like mother’s milk in our house. My dad nearly disowned me when I went vegan – because we could no longer bond over the sacred Sprinkling of the Parm. Maybe I can lure him (partly anyway) over to the Dark Side with a little sneaky vegan version.

  143. Tess @ Tips on Healthy Living says

    Wow, it does look like fairy dust gold, and I bet it tastes just as magical. Thanks for the tip! I can’t wait to try this recipe.

  144. Katy says

    What a beautiful dish! I haven’t had much luck with vegan parm yet but I haven’t tried it with cashews. I can see how delicious it looks!

  145. Katie @ Produce on Parade says

    This is completely beautiful! I love your homemade parmesan cheese. That’s awesomeness. Nutritional yeast is my jam. I eat probably too much of the stuff, if that’s possible. Todd told me I should try to get distributor pricing on it, haha.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ha! At this rate, I probably need to do the same. I’m putting it on/in everything these days!

      • Beth Hornback says

        Dana, do you have a good source to buy it in a bulk goods section there in KC? That is usually the most affordable option, but I speak as a northwestener where the availability of formerly-known-as-hippie-foods is much higher. :)

  146. Alanna says

    What a stunning dish. I could eat nutritional yeast by the spoonful, so I’m sure I’d love that vegan parm (hello, popcorn!!!). I can’t wait to make all of this, Dana! Thank you for sharing your beautiful recipes.

  147. rika@vm says

    I’m a huge fan of Parmela vegan parmesan (comes in spicy red, pesto and original), but it’s lovely you can make your own parmesan with the flavor you want! Comforting dishes like veggie gratin are gonna be in my stomach soon!

  148. Trisha says

    I nearly just fell out of my desk chair looking at the photos! YUM!
    Do you think adding some broccoli would work well? (hubby doesn’t like squash)
    Maybe lowering the temp so it doesn’t burn?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Broccoli? Hmmm, I do, but it doesn’t cook as quickly as zucchini does. I would suggest lowering the temp and thinly slicing and even blanching the broccoli beforehand so it doesn’t taste just browned but still raw. Hope that helps! Thanks for the kind words, Trisha!

  149. Abbie @ Needs Salt says

    This gratin looks so delicious! Chashew + Nutritional Yeast Parmesan sounds amazing. I love finding (homemade!) cheese alternatives, and this one is definitely going on my “must try” list!

  150. Abby @ The Frosted Vegan says

    That parm! It’s calling my name! also, those pictures are gorgeous (as usual), just saying : )

  151. Tammy says

    This is beautiful, and though I am not a vegetarian I am intrigued to try the parmesan! The ease of your recipes are so wonderful, as are your photos.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks Tammy! You always say the sweetest things. And I always feel you mean them. Hugs :D

  152. Averie @ Averie Cooks says

    Cashews + nooch = the best stuff ever. When I make kale chips, that, as well as some pulverized red peppers, all in a blender, is the best coating. I need to remember to stop before adding those and just do like you did here with the nuts and nooch and use as parm!

    So, so beautiful! Lovely food styling (and patience!) and so eye catching! pinned

  153. Maryea {happy healthy mama} says

    A zucchini gratin without cheese? I’m intrigued! You definitely have me pining for summer with this one.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Give it a go and let me know if you do, Maryea! I think you’ll be pleasantly surprised :D