This easy gluten free tomato and zucchini au gratin is a healthy, veggie-packed side dish with a crispy almond-coconut crumb topping and no cheese.
Perfect for summer dinners or meal prep, it's naturally dairy-free, low carb, and full of flavour.
If you're looking for an equally easy, but cold recipe to use up all those beautifully bright tomatoes, give this dairy-free and vegan caprese salad a try next.
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💕 Why You'll Love This Recipe
This gluten free tomato and zucchini au gratin is one of those simple dishes that feels fancy but is incredibly easy to prepare. Here's why it might become your new go-to:
✅ Perfect as a side or light main. Serve it alongside grilled meat, fish, or enjoy it on its own for a light summer meal.
✅ Packed with fresh veg, herbs, and a grain-free topping, it's a feel-good dish without being heavy.
✅ Naturally gluten and dairy-free without compromising on flavour.
📋 Ingredients
"Au gratin" is a French cooking technique that traditionally involves baking ingredients with a browned topping of breadcrumbs and cheese.
My Gluten Free Tomato and Zucchini Au Gratin takes inspiration from this classic method but swaps the traditional cheesy breadcrumb crust for a wholesome, grain-free almond and coconut flour topping - read on to find out how to make it!
Courgettes (Zucchini) - Mild, tender, and soak up the fresh basil and garlic flavour beautifully.
Tomatoes - Add juiciness, acidity, and natural sweetness.
Garlic - For warmth and depth of flavour. I strongly recommend you stick to fresh instead of dried here.
Basil - Classic pairing with tomatoes, adds a fresh aromatic note. Again, fresh is best to infuse the other vegetables as much as possible.
Olive Oil - Helps soften and caramelize the veg and coat the seasoning on the courgette.
Almond Flour & Coconut Flour - For a crisp, gluten-free topping. The coconut gives a pleasantly subtle sweetness.
Nutritional Yeast - Adds a cheesy, savoury depth without dairy.
Coconut Oil - Helps create a golden crumb topping and carries the same sweet flavour as the coconut flavour.
Sea Salt & Black Pepper - Enhances all the natural flavours. Season to your own preference.
See recipe card for quantities.
🥣 How to Make Gluten Free Tomato and Zucchini Au Gratin
Step 1: Preheat your oven to 180°C (350°F). Wash and then thinly slice the courgettes and tomatoes. For a rustic feel and added fibre, peel a few stripes into the courgette skin but leave most of it intact.
Step 2: Finely mince fresh garlic. Layer the basil leaves, roll them up and chop into ribbons. Toss the courgette slices with the garlic, basil, and olive oil.
Step 3: In a baking dish, arrange alternating slices of courgette and tomato upright in rows or a spiral.
Step 4: Determine the pattern based on the size / shape of your baking dish and the size of your courgette / tomatoes. As you can see I had some courgette leftover so added an extra layer. Bake for 30 minutes, uncovered.
Important! Don't forget to bake your coated veggies in the oven WITHOUT the crumb topping on first. Once they're in, now is the time to make the crumb topping.
Step 5: While the vegetables bake, prepare the topping. In a bowl, mix almond flour, coconut flour, nutritional yeast, salt, pepper, and coconut oil. Use your fingertips to create a crumbly, sand-like texture.
After 30 minutes of initial cooking, remove the baking dish and sprinkle the crumb evenly over the veg. Return to the oven for another 15 minutes.
Step 6: Once the crumb has turned a light golden brown, remove from the oven.
Let the dish sit for 5-10 minutes before serving so it sets slightly, and flavours deepen.
Hint: Try to cut the vegetables into even slices so they cook at the same rate and look visually pleasing in the dish.
💫 Substitutions
This recipe make a versatile base for so many different dishes. Simply use whatever you have on hand and / or what is in season. For example:
- Instead of courgette, try thinly sliced aubergine, onion, or fennel for a twist.
- Not a fan of coconut flour? Swap for more almond flour if preferred.
- Don't have any nutritional yeast? Replace with added herbs or spices (to keep dairy-free) or grated parmesan (if not on a candida diet).
⚖️ Variations
- Add a layer of thinly sliced red onion for sweetness and bite.
- Mix in herbs like thyme or oregano with the basil for added complexity.
- Mix pine nuts or crushed walnuts into the crumb for extra crunch.
- Serve alongside roast chicken or fish, or spoon over quinoa or millet for a vegetarian main.
🥡 Storing & Reheating
Store any leftovers in an airtight container in the fridge for 2-3 days.
Reheat in the oven for best results. Note that the crumb topping will have the best texture straight after the first bake.
I don't recommend freezing this dish as the courgette and tomato will become watery and soft.
Meal Prep Friendly
The courgette and tomato base can be meal-prepped in advance and stored in the refrigerator the day before. Simply bake when ready and top with the crumb for the final 15 minutes of baking.
✨ Top Tip
Blend smooth any leftovers to create a delicious pasta sauce for your favourite gluten-free pasta alternatives.
❓FAQ
This recipe is naturally gluten-free, dairy-free, and low-carb - making it ideal for a wide range of dietary needs, including during a Candida diet.
Yes, this version is naturally low in carbs due to the veg and grain-free topping - just watch portion size for stricter keto needs.
Yes! You can prep the vegetable layers a few hours ahead and bake fresh. The crumb topping is best added just before the second bake.
Did you make this recipe? Please let me know how it turned out for you! Be sure to rate and leave a comment below, alternatively, tag @anti_candida_kitchen on Instagram with the hashtag #anticandidakitchen. Happy cooking!
🍽 Related
Looking for more Candida Diet recipes like this? Try these:
📖 Recipe
Gluten Free Tomato and Zucchini Au Gratin (Dairy-Free)
Ingredients
- 2 medium courgettes zucchini, thinly sliced (2x courgettes approx 600g)
- 4 ripe tomatoes thinly sliced (4x tomatoes approx 300g)
- 1 handful fresh basil leaves chopped
- 2 garlic cloves finely minced
- 1 tablespoon olive oil
- For the gluten-free crumb topping:
- 24 g almond flour
- 12 g coconut flour
- 1 tablespoon nutritional yeast optional, for cheesy flavour
- 1 tablespoon coconut oil
- ⅛ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 180°C (350°F).
- Wash vegetables. An added step is to peel stripes into the courgette. This keeps some colour, texture and fibre but will reduce bitterness in the peel. Slice courgettes and tomatoes thinly.
- Finely mince garlic and chop the basil. Toss the courgette slices with the garlic, basil, and olive oil.
- In a baking dish, arrange alternating slices of courgette and tomato upright in rows or a spiral.
- Bake for 30 minutes, uncovered.
- In a bowl, mix almond flour, coconut flour, nutritional yeast, salt, pepper, and coconut oil to form a crumb.
- After 30 minutes, remove the baking dish and sprinkle the crumb evenly over the veg. Return to the oven for another 15 minutes, until golden.
- Remove from the oven. Let the dish sit for 5-10 minutes before serving so it sets slightly, and flavours deepen.
Notes
Last step! If you make this recipe, will you do me a huge favour and leave a ⭐⭐⭐⭐⭐ review letting me know what you thought? It really helps! Thanks for your support!!
Nutrition
Disclaimer: Nutritional info is approximate and for general guidance only. Unit conversions are automatically generated and may not be accurate.
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