Jump to content
  • Sign Up
Celiac.com Sponsor:


Celiac.com Sponsor:


  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams

    Zucchini and Tomato Gratin (Gluten-Free)

    Jefferson Adams


    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.



    Celiac.com Sponsor:




    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.


    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF 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.

  • Related Articles

    Scott Adams
    This recipe comes to us from Valda - ArtGirl in the Gluten-Free Forum.
    Ingredients:
    1 can of Amys Lentil-Vegetable Soup
    1 pound (or more) ground meat - half hamburger, half lamb
    Salt
    Dried basil
    One cup chopped carrots (about 3-4 carrots)
    One cup of potatoes, peeled and cut in small pieces (about 2 med-sized potatoes)
    Directions - Patties:

    Jefferson Adams
    Salmon season is nearly upon us here in northern California, so those blessed to live here, or somewhere else where good salmon is available can look forward to a summer of delicious fish.
    Good salmon is one of this treats that can stand on its own merits with little or no adornment. In summer, I like to put salmon steak or fillet on the grill with a few good veggies. It's an...

    Jefferson Adams
    In a good year, Spring means fresh, wild salmon, and 2011 looks to be a good year for this king among fish.
    One of my favorite breakfast dishes is this variation on Eggs Benedict that some call Dutch Benedict.  If you're thinking about whipping up some Hollandaise sauce for your Mother's Day Benedict, consider this savory variation that uses smoked wild salmon in lieu of ham ...

×
×
  • Create New...