Gratin with penne, zucchini, corn, peas

For this meal, we used a recipe from Jacques Pepin's Fast Food My Way, with alterations.  The Gratin with penne, zucchini, corn, peas called for only ham but we didn't have enough so, as suggested in the text introducing the recipe, we included cold cuts (Genoa salami) and we also had to make an improvisation with the cheese; we were out of Gruyere so used some flavorful Gorgonzola instead.  The full flavors from the meats and cheese were great and created a new, wonderful dish.