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  • Jefferson Adams
    Jefferson Adams

    Zucchini and Tomato Gratin (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    I’m hard pressed to find any food that isn’t made better by adding melted cheese. Gratins are a great way to serve up a variety of vegetable and traditional gratins, which typically contain breadcrumbs and flour, are easily adaptable to better suit a gluten-free diet. I love dishes that encourage variation.

    I use sharp cheddar and Parmesan because the saltiness mingles with the sweet tomatoes, and melts into bites of dichotomous perfection. Experiment with different cheeses to explore different flavor combinations. A more sophisticated version might include smoked Gouda or creamy butternut squash.

    Ingredients:
    4 medium zucchinis, sliced into ¼-inch thick half-moons
    5 plum tomatoes, chopped and seeded
    1 medium onion, diced
    4 cloves garlic, chopped
    2 large eggs beaten
    3 tablespoons butter
    1 tablespoon light brown sugar
    1 ½ tablespoon fresh chopped thyme
    1 ½ tablespoon fresh chopped rosemary
    2 teaspoons salt
    2 teaspoons pepper
    ¾ cup cream
    ½ cup grated sharp white cheddar cheese, divided
    ½ cup Parmesan cheese, divided

    Directions:
    Preheat oven to 375° F and butter a large baking dish.

    Melt butter in a large pan. Sauté onions until they become translucent, 3-5 minutes. Add garlic and cook for another minute. Add zucchini and tomatoes and continue to cook until vegetables soften and incorporate with onions and garlic. Fold in thyme, rosemary, salt and pepper. Gently pour vegetables into the baking dish and set aside.

    In a medium bowl, whisk together eggs, brown sugar and cream. Stir in remaining salt and pepper. Pour half the mixture over vegetables and sprinkle with half of each cheese. Repeat with remaining mixture and cheese.

    Bake for 30-40 minutes until gratin is a golden brown cheese is well melted.


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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