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Zucchini and Tomato Gratin (Gluten-Free)


The finished zucchini and tomato gratin. Photo: CC-AlishaV

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

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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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I'm a naturalist -- I don't use drugs, creams, etc. I do, however, scratch** the rash until I'm almost bleeding and then dump isopropyl alcohol in it -- that relieves the itch for quite some time. (Stings at first though.) I get the rashes on my legs. ANYWAY, I have found that a gluten-free diet is the only (or best) approach -- it's certainly the most natural, in my opinion. It took six months before I felt I was cleansed of gluten. I went nine months (or more) without a rash. Then, I mistakenly ate some soup with barley in it. Got the rash. I let it run its course while getting back to & staying on a gluten-free diet. My best advice is just to stay on a gluten-free diet. Be strong, brave. You can do it! ** I should clarify that when my rashes start itching, I can't help but scratch (excessively). I am not suggesting scratching yourself (with or without cause) as a means to an end. Don't scratch if you can.

Nicotinamide helps a great deal. Nicotinamide is a form of Vitamin B3, also called Niacin. Many new Celiacs have trouble absorbing sufficient vitamins and minerals because of intestinal damage. Malabsorption causes malnutrition. Deficiencies of the B Complex vitamins, especially niacin, and vitamins A and D often manifest as skin rashes and exacerbate DH. Recent research has found that treatment with nicotinamide and tetracycline effectively treats DH. Ask your doctor to check for vitamin deficiencies if you haven't already. Also dapsone use may cause iron, B12, and folate deficiencies which may lead to anemia. These should be monitored as well. Hope this helps.

I'm so excited! The Austin area has a new gluten-free restaurant - Guaco Taco. I'm going there tomorrow night for dinner. I love Mexican food and miss being able to eat it out.

I see the original post, and most replies, are old, but I thought I would weigh in as a vegetarian... for almost 25 years now. I wish you all good health!

Hmmm, interesting. That's a good policy!