Zucchini Gratin

Ingredients 

 
3 tablespoons unsalted butter
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick 

1 sweet potato

1 tomatoe

1 cup hot almond milk 

1 teaspoons Himalayan salt
freshly ground black pepper
1/4 teaspoon ground nutmeg
cayenne 

Minced onions

garlic powder

2 tablespoons flower (I used Gluten free Baking mix)
bread crumbs (I used wheat but preferable gluten-free)
grated cheese (for dairy free vegan alternative use Daiya cheese)

Directions

Preheat the oven to 400 degrees F.

Cut all veggies in thin rounds.

Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 15 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, cayenne and nutmeg and cook uncovered for 5 more minutes. Heat almond milk in separate pan. Whisk in the flour to hot almond milk. Add the hot milk sauce to main dish and cook over low heat for a few minutes, until it makes a creamy sauce. Pour the mixture into an 8 by 10-inch baking dish.

Slice the sweet potato and boil in water for a few minutes until tender but not mushy. 

Place sweet potato over zucchini mix, then the tomato.
 

Sprinkle the bread crumbs, cheese,  and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.