Step 1

Heat oven to 375°F. Lightly grease a 1 to 1 ½ quart pan with olive oil, set aside.

Step 2

Combine basil, parsley, garlic, pistachios, and salt in a mini food processor. Pulse until finely chopped. Add olive oil and coconut yogurt and process until smooth.

Step 3

In a large bowl, combine sliced zucchini and yellow squash with herb sauce and toss until well coated.

Step 4

Combine topping ingredients in a small bowl and pinch together into clumps with fingers.

Step 5

Transfer prepared squash to prepared dish, sprinkle topping over gratin.

Step 6

Transfer gratin dish to oven, and bake for 35-40 minutes, or until topping is golden and squash tender. Serve warm.