An ooey gooey cheesy gratin does not have to curb your diet and overall health. With an emphasis on flavorful, water-packed vegetables and a few substitutions, you can get the comfort you crave in this vegan leek and zucchini gratin recipe, bite after bite.
This cheesy vegan leek and zucchini gratin recipe is a delicious and easy approach to health cooking while still satisfying the warmth an evening meal usually demands. The vegan cheese, which is widely available, adds just the right texture and flavor without the burden of hard-to-digest dairy. So take your gratin recipe to the next level — the more conscious level — with these healthy twists.
Leeks are a great way to get the wholesome nutrition you need in a flavorful and aromatic food. Leeks reduce LDL (bad) cholesterol and fight colon and prostate cancer with their carcinogen-fighting quercetin content. They also contain protective antioxidants, prevent aging, lower blood pressure, pack very few calories, cleanse the blood, and heal wounds.
Zucchini is also a showstopper when it comes to your health. Low in calories, with just 36 per cup, zucchini also helps to digest fat in your body, promote proper digestion, lower blood pressure and prevent heart attacks.
Cheesy Vegan Leek and Zucchini Gratin Recipe
- 1 large leek
- 1 large zucchini
- 1 large summer squash
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/2 cup shredded vegan cheese (Daiya works well)
Preheat the oven to 425 degrees Fahrenheit. Chop and rinse the leeks. Chop the zucchini and yellow squash into the same size as the leeks. In a large bowl, toss together the leeks, zucchini and squash with olive oil, salt, pepper, thyme, and garlic powder.
Place the vegetables into a baking dish and top with shredded cheese. Let cook in the oven for 30-35 minutes.
Photo Credit: GlowKitchen