We like potatoes but we REALLY like this zucchini gratin! They're almost too pretty to eat but once you start on your first scoop, it's almost impossible to stop. We created this zucchini gratin recipe with the simplest ingredients, yet we don't compromise on the flavors. That's where Dibble Garlic Aioli comes in! A generous spread at the bottom of this dish goes a very long way. This zucchini and potato bake recipe is also topped with some crispy vegan crumbs made from almond meal and panko breadcrumbs. It’s a hearty casserole that is meant to be a side dish, but hard to not just devour as an entree. Baked until everything is tender, hot, and golden with crispy edges. Delicious!
Prep Time 15 minutes
Cook Time 45 minutes
1 cup almond meal
1/2 cup panko crumbs
2 medium zucchini, sliced in thin rounds
2 small red potatoes, sliced in thin rounds
1 yellow onion, sliced
Salt and pepper to taste
2 1/2 Tbsp olive oil
In a small bowl, mix the almond meal, panko crumbs, salt and pepper thoroughly.
Preheat the oven to 200°C.
In a cast-iron or oven-safe skillet, saute the onions over medium-low heat until soft. Season with a pinch of salt and pepper. Set aside to cool down.
Slice both the zucchini and the red potatoes into thin rounds. You can also use a mandolin. The goal is to achieve the same size and width so they will cook evenly.
Spread the slightly cooled onions around in the bottom of the skillet to create an even base. Top with a generous spread of Dibble Garlic Aioli too.
Top with zucchini and red potatoes, layering each one of them in reverse as you go to create a pattern. Start on the outside of the pan and work your way in, keeping them in line as much as possible.
Bake in the oven for 30 minutes, and then broil for the last 2 minutes to get the top crispy.
Enjoy your zucchini and potato bake!