1 tablespoon Coconut Oil
1/2 White Onion, small dice
1 Zucchini, sliced 1/4” thick
1 Yellow Squash, sliced 1/4” thick
1/2 cup Almond Milk
2 teaspoons Kosher Salt
1/2 teaspoon ground Black Pepper
1/4 teaspoon Nutmeg
1/4 cup Gruyere Cheese, grated
1 teaspoon Rosemary
2 teaspoons fresh Thyme leaves
1/4 cup Panko Bread Crumbs
1 teaspoon Coconut Oil
Preheat oven to 375 degrees Fahrenheit.
In a skillet, heat coconut oil over medium heat. Add onion and sauté until soft, about 5 minutes. Add zucchini and yellow squash slices. Sauté for 1 minute. Add almond milk, salt, ground black pepper, and nutmeg. Simmer for 5 minutes until almond milk has thickened. In a separate bowl, stir together gruyere, thyme, rosemary, and breadcrumbs.
Pour into a gratin dish, alternating zucchini and yellow squash if desired. Sprinkle bread crumb mixture on top of the dish. Drizzle with 1 teaspoon melted coconut oil.
Bake for 20 minutes, the top should be golden brown and center bubbly.
Photographed by Alli Shepherd.