zucchini recipe vegan

Vegan Cheesy Zucchini Gratin

vegan cheesy zucchini gratin

There are side dishes you make because something needs to round out the plate. And then there are dishes like this Vegan Cheesy Zucchini Gratin — the kind that comes out of the oven bubbling and golden, layers of tender zucchini bound together in a rich, cheesy cashew cream sauce, topped with a crisp, golden breadcrumb crust. This is that gratin. The one that makes zucchini genuinely exciting. The one that disappears from the dish before anyone has had the chance to ask for seconds.

This recipe layers thinly sliced zucchini in a silky cashew-based cheese sauce seasoned with garlic, nutritional yeast, and a touch of nutmeg, finished with a golden, slightly crisp breadcrumb topping. It is a classic French-inspired technique reimagined entirely with plant-based ingredients, delivering all the comfort of a traditional gratin.

What makes this gratin so outstanding is how it manages the natural water content of zucchini — salting and draining the slices beforehand ensures the finished dish bakes to a properly set, sliceable texture rather than turning watery, a step that makes all the difference between a great zucchini gratin and a disappointing one.

This recipe is naturally gluten-free when made with gluten-free breadcrumbs, ready in about an hour, and absolutely wonderful served as a side dish alongside any main, or as a light vegetarian main course on its own.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
20 mins40 mins60 mins6~240 kcal

Ingredients

For the Zucchini

  • 4 medium zucchini, thinly sliced into rounds
  • 1 tsp salt, for drawing out moisture

For the Cashew Cheese Sauce

  • 1 cup (130g) raw cashews, soaked in boiling water for 20 minutes then drained
  • 1 cup (240ml) vegetable broth
  • ½ cup (120ml) plant milk
  • 4 tbsp nutritional yeast
  • 3 cloves garlic
  • 1 tbsp lemon juice
  • ¼ tsp nutmeg
  • ½ tsp salt
  • ¼ tsp black pepper

For the Topping

  • ½ cup (50g) breadcrumbs
  • 2 tbsp nutritional yeast
  • 1 tbsp olive oil
  • ¼ tsp smoked paprika

Optional Add-ins

  • ½ cup (60g) shredded vegan mozzarella mixed into the sauce
  • ¼ tsp chili flakes
  • A sliced onion layered between the zucchini

To Serve

  • Fresh parsley or thyme, chopped
  • Alongside roasted vegetables or a vegan roast

Instructions

  1. Salt and drain the zucchini. Arrange the sliced zucchini in a colander, sprinkle with the salt, and let sit for 20 minutes to draw out excess moisture. Pat very dry with kitchen towels.
  2. Preheat the oven and prepare the dish. Preheat the oven to 375°F (190°C). Grease a baking dish.
  3. Make the cashew cheese sauce. Blend the drained cashews, vegetable broth, plant milk, nutritional yeast, garlic, lemon juice, nutmeg, salt, and pepper until completely smooth.
  4. Layer the gratin. Arrange the dried zucchini slices in slightly overlapping layers in the prepared dish. Pour the cashew sauce evenly over the top, making sure it settles between the layers.
  5. Make the topping. Combine the breadcrumbs, nutritional yeast, olive oil, and smoked paprika in a small bowl, then scatter evenly over the gratin.
  6. Bake. Bake for 35–40 minutes until bubbling, golden on top, and the zucchini is tender throughout.
  7. Rest and serve. Let rest for 5–10 minutes before serving to allow the sauce to set slightly for cleaner slices.

Pro Tips

  • Do not skip salting and draining the zucchini — this single step prevents the finished gratin from becoming watery.
  • Slice the zucchini evenly for consistent cooking and an attractive, layered presentation.
  • Blend the cashew sauce thoroughly for the smoothest, most convincing cheese-like texture.
  • Let the gratin rest before slicing to allow the sauce to firm up slightly.

Why Salting the Zucchini Matters

Zucchini contains a significant amount of water, and baking it directly without removing some of that moisture results in a watery, loose gratin that never sets properly. Salting draws out excess liquid through osmosis, allowing the zucchini to bake into a properly textured, sliceable gratin once combined with the cheese sauce.

Flavor Variations

  • Garlic Herb Gratin: Add extra garlic and fresh thyme or rosemary to the sauce for a more herbaceous version.
  • Cheesy Mushroom Gratin: Layer sautéed mushrooms between the zucchini for added umami depth.
  • Spicy Gratin: Add chili flakes to the sauce for gentle background heat.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~240 kcal8g18g3g14g

Storage

  • Refrigerator: Store in an airtight container for up to 4 days. Reheat covered in the oven to avoid drying out the topping.
  • Freezer: Freezes reasonably well for up to 2 months, though the texture softens slightly after thawing.
  • Make ahead: Assemble without the breadcrumb topping a day ahead and refrigerate, adding the topping just before baking.

Frequently Asked Questions

Can I use yellow squash instead of zucchini?

Yes — yellow squash works in the same way and can be used interchangeably or combined with zucchini.

Can I make this without a blender?

Yes — use store-bought vegan cream cheese thinned with broth and seasoned with the same garlic and nutritional yeast as an alternative base.

Why is my gratin watery despite salting the zucchini?

This usually means the zucchini was not patted dry thoroughly enough after draining. Press firmly with kitchen towels to remove as much surface moisture as possible before layering.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more comforting vegan side dish recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

January 18, 2026 by All Recipes Mains & Bowls 0

Garlic Butter Zucchini Grilled Cheese

garlic butter zucchini grilled cheese

There are sandwiches you make because lunch needs to happen. And then there are sandwiches like this Garlic Butter Zucchini Grilled Cheese — the kind that comes off the pan deeply golden and shatteringly crisp on the outside, with melted vegan cheese pulling into long strands and tender, garlicky zucchini tucked between every layer. This is that sandwich. The one that turns a classic comfort food into something with genuine vegetable substance. The one that makes people ask for the recipe before they have even finished their first half.

This recipe takes the beloved combination of a crisp, buttery grilled cheese and elevates it with thin, garlic-butter sautéed zucchini layered alongside melted vegan cheese, all pressed between slices of bread that have been generously buttered with a garlicky vegan butter and toasted until deeply golden on a hot pan.

What makes this sandwich so outstanding is the garlic butter — used both to sauté the zucchini and to coat the bread before toasting, ensuring the garlic flavor is present throughout the entire sandwich rather than only in one component.

This recipe is 100% vegan, ready in just 20 minutes, and absolutely wonderful served hot off the pan, sliced in half so the melted cheese and tender zucchini are visible in every bite.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
10 mins10 mins20 mins2~480 kcal

Ingredients

For the Garlic Butter

  • 4 tbsp vegan butter, softened
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • Pinch of salt

For the Sandwich

  • 1 medium zucchini, sliced into thin rounds
  • 4 slices sturdy sandwich bread (sourdough or similar)
  • 1 cup (120g) shredded vegan mozzarella or cheddar
  • Salt and black pepper to taste

Optional Add-ins

  • ¼ tsp chili flakes for gentle heat in the garlic butter
  • A handful of fresh basil leaves layered into the sandwich
  • A thin layer of vegan pesto spread inside

To Serve

  • A side of soup for dipping
  • Fresh tomato slices alongside
  • A simple side salad

Instructions

  1. Make the garlic butter. In a small bowl mix together the softened vegan butter, minced garlic, parsley, and a pinch of salt until evenly combined.
  2. Sauté the zucchini. Heat 1 tablespoon of the garlic butter in a skillet over medium heat. Add the zucchini slices in a single layer and cook for 2–3 minutes per side until golden and tender. Season with salt and pepper and set aside.
  3. Butter the bread. Spread the remaining garlic butter generously over one side of each slice of bread.
  4. Assemble the sandwiches. On the unbuttered side of two slices, layer half the shredded cheese, followed by the sautéed zucchini, then the remaining cheese. Top with the second slice of bread, buttered side facing out.
  5. Toast until golden. Heat a clean skillet over medium heat. Place the sandwiches in the pan and cook for 3–4 minutes per side, pressing gently with a spatula, until deeply golden and the cheese has melted throughout.
  6. Slice and serve. Remove from the pan, let rest for a minute, then slice in half and serve immediately while hot.

Pro Tips

  • Cook the zucchini until properly golden before assembling, rather than leaving it raw, to avoid excess moisture inside the finished sandwich.
  • Use a sturdy bread that can hold up to the filling without becoming soggy.
  • Cook over medium, not high, heat to allow the cheese time to melt fully before the bread burns.
  • Press gently with a spatula while cooking to help the sandwich hold together and toast evenly.

Why This Combination Works

Garlic butter provides rich, aromatic flavor that complements both the bread and the zucchini, while the zucchini itself adds a tender, slightly sweet bite that balances the richness of the melted cheese. Together they transform a simple grilled cheese into something more substantial and interesting without losing any of its essential comfort.

Flavor Variations

  • Caprese Style: Add fresh basil and sliced tomato alongside the zucchini for a caprese-inspired version.
  • Spicy Garlic Grilled Cheese: Add chili flakes to the garlic butter for gentle heat throughout.
  • Pesto Zucchini Grilled Cheese: Spread a thin layer of vegan pesto inside the sandwich alongside the cheese and zucchini.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~480 kcal14g40g3g28g

Storage

  • Best fresh: This sandwich is best eaten immediately while the bread is crisp and the cheese is melted.
  • Components: The garlic butter keeps in the refrigerator for up to a week and the sautéed zucchini for up to 3 days, making quick assembly easy on busy days.

Frequently Asked Questions

Can I use a different vegetable instead of zucchini?

Yes — thinly sliced eggplant or yellow squash work well as substitutes using the same method.

Can I make this in a sandwich press instead of a skillet?

Yes — a sandwich press or panini maker works well and may produce an even more evenly toasted result.

What vegan cheese melts best for this sandwich?

A good quality vegan mozzarella or cheddar that is specifically formulated to melt works best; check the packaging for melting properties if unsure.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more satisfying vegan sandwich recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

January 11, 2026 by All Recipes Mains & Bowls 0

Vegan Cheesy Zucchini Bake

vegan cheesy zucchini bake

There are dishes that require careful layering and patience. And then there are dishes like this Vegan Cheesy Zucchini Bake — the kind that comes together in one bowl and one dish with no slicing into thin rounds, no draining for twenty minutes, no fussing over presentation, just grated zucchini stirred straight into a thick, cheesy batter and baked until golden, set, and deeply satisfying. This is that bake. The one you turn to on a night when the gratin feels like too much effort but you still want that same warm, cheesy zucchini comfort.

Where a gratin layers thin slices of zucchini between a poured sauce, this bake takes a completely different approach — zucchini is grated and squeezed dry, then mixed directly into a savory chickpea flour and cheese-style batter studded with herbs and garlic, poured into a dish, and baked until firm enough to slice into squares. The result is closer to a savory vegetable bread or dense frittata-style bake than a classical gratin, with a soft, custardy interior and a golden, slightly crisp top.

What makes this bake so outstanding is its simplicity — one bowl, one mixing step, one bake, with grated zucchini distributed evenly throughout rather than layered, giving every single square the same balance of cheesy batter and tender zucchini in every bite.

This recipe is naturally gluten-free when made with chickpea flour, ready in just 50 minutes, and absolutely wonderful served warm in squares, either as a side dish or a light vegetarian main with a salad alongside.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
15 mins35 mins50 mins6~210 kcal

Ingredients

For the Bake

  • 4 medium zucchini, grated and squeezed very dry
  • 1 cup (115g) chickpea flour
  • ½ cup (60g) vegan shredded mozzarella
  • ¼ cup (25g) nutritional yeast
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp baking powder
  • ½ tsp dried oregano
  • ¼ tsp turmeric
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp fresh dill or parsley, chopped

For the Top

  • ¼ cup (30g) extra shredded vegan mozzarella
  • A light dusting of smoked paprika

Optional Add-ins

  • ¼ tsp chili flakes for gentle heat
  • 2 tbsp sun-dried tomatoes, finely chopped
  • ¼ cup (30g) vegan feta crumbled through the batter

To Serve

  • Fresh herbs
  • A simple side salad
  • Vegan yogurt or tahini drizzle

Instructions

  1. Preheat the oven and prepare the dish. Preheat the oven to 375°F (190°C). Grease a 20cm (8-inch) square or round baking dish.
  2. Squeeze the zucchini thoroughly. Grate the zucchini and place in a clean kitchen towel, squeezing firmly to remove as much liquid as possible — this step is essential for the bake to set properly.
  3. Sauté the onion and garlic. Heat the olive oil in a small skillet over medium heat. Add the onion and cook for 3–4 minutes until softened, then add the garlic and cook for 30 seconds more.
  4. Make the batter. In a large bowl whisk together the chickpea flour, baking powder, oregano, turmeric, salt, and pepper. Add the cooked onion and garlic, the squeezed zucchini, vegan mozzarella, nutritional yeast, and fresh herbs. Mix thoroughly until evenly combined into a thick batter.
  5. Pour and top. Pour the batter into the prepared dish, spreading it evenly. Scatter the extra shredded mozzarella over the top and dust lightly with smoked paprika.
  6. Bake. Bake for 30–35 minutes until the top is golden, the center is set, and a knife inserted comes out clean.
  7. Rest and serve. Let rest for 8–10 minutes before slicing into squares — this is essential for clean slices, as the bake firms up as it cools slightly.

Pro Tips

  • Squeeze the zucchini until truly dry — more thoroughly than seems necessary — or the bake will not set properly and will be soft and wet in the center.
  • Whisk the chickpea flour into the dry ingredients first to avoid lumps before adding the wet components.
  • Let the bake rest fully before slicing for clean, sliceable squares rather than a loose, crumbly result.
  • Use a square or rectangular dish for the most uniform slices.

How This Differs From a Classic Gratin

A gratin relies on thinly sliced vegetables layered beneath a poured sauce that thickens around them during baking, producing distinct visible layers. This bake instead mixes grated zucchini directly into a single batter, producing a uniform, sliceable texture throughout rather than separate layers — closer to a savory vegetable loaf than a traditional French-style gratin, and considerably faster to prepare.

Flavor Variations

  • Mediterranean Zucchini Bake: Add chopped sun-dried tomatoes and vegan feta to the batter for a Mediterranean-inspired version.
  • Spicy Zucchini Bake: Add chili flakes and a diced jalapeño for gentle building heat.
  • Herb Garden Bake: Increase the fresh herbs and add a tablespoon of fresh basil for a more herbaceous version.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~210 kcal9g18g4g11g

Storage

  • Refrigerator: Store in an airtight container for up to 4 days. Reheat individual squares in a skillet or air fryer to restore some crispness on top.
  • Freezer: Freeze cooled squares wrapped individually for up to 2 months. Thaw in the refrigerator before reheating.
  • Meal prep: This bake is excellent for slicing into portions for lunches throughout the week.

Frequently Asked Questions

Can I use a different flour instead of chickpea flour?

Yes — a gluten-free all-purpose flour blend or regular all-purpose flour can be used, though the chickpea flour adds extra protein and a slightly firmer set.

Why is my bake too wet in the center?

This is almost always caused by insufficient squeezing of the zucchini. Squeeze it very thoroughly in a kitchen towel until no more liquid comes out before adding to the batter.

Can I add other vegetables to this bake?

Yes — grated carrot or finely chopped spinach can be added alongside the zucchini, just be sure to squeeze out any extra moisture they release as well.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more quick, comforting vegan side dish recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

January 9, 2026 by All Recipes Mains & Bowls 0