This dish is lovely. It is so simple to make and is delicious in the most delicate way. Make this for brunch- you’re so going to love it! It would be genius to serve this along side a fresh arugula salad with baby tomatoes and some roasted kale sprouts, as pictured below.
3/4 cup blanched or raw almonds
3 tablespoons nutritional yeast
3/4 teaspoon salt
1/2 teaspoon garlic powder
1 onion, sliced
1 box of sliced mushrooms
1 large zucchini
1 large yellow squash
In a food processor pulse together the almonds, nutritional yeast, salt and garlic powder, careful not to over pulse as it’ll start to clump together, set aside.
If you have a large cast iron pan, great! We’ll be using this from start to finish. If you don’t, use a sauté pan in the beginning for all the sauté work and then switch to a glass casserole dish for the baking portion.
Prep your summer squash by cutting into thin and even rounds, set aside. Slice the onion, set aside.
Place your cast iron pan on the stove top and crank the heat up to medium. Add a little bit of coconut oil and the mushrooms and sauté until the water is cooked out of them. Transfer the mushrooms to a plate in the mean time. Next sauté up the onion until it’s golden in color. Remove the cast iron pan from the heat, leaving the onions in the center of the pan. Add the mushrooms back to the pan, fanning out from the onions in a circular pattern.
Season the summer squash by drizzling with a little coconut oil, onion powder and salt, to taste.
Next add the seasoned summer squash to the cast iron pan, covering the onions and mushrooms and fanning out towards the edges of the pan.
Add the topping evenly over the top of the vegetables, place in the oven for 400°F for 30 minutes, then broil the top for 1-2 minutes before taking out of the oven.
Topping recipe from Minimalist Baker
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