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Gluten Free Dairy Free Baked Eggplant Zucchini Spaghetti

September 1, 2011 by angelaskitchen 4 Comments

My kiddos have really enjoyed this recipe!  I sometimes add cooked turkey sausage to this meal or try adding chopped nitrate free pepperoni for a pizza-style dish your kids will rave for.  🙂  From the September 2011 freezer menu…

Printable recipe card for multiple freezer batches.

Gluten Free Dairy Free Baked Eggplant Zucchini Spaghetti

adapted by Angela Litzinger from Natalie @ glutenfreemommy.com
Print Recipe
Servings 6 to 8

Ingredients
  

  • 1 tablespoon olive oil
  • 2 cups celery diced
  • 1 1/2 cups red bell pepper seeded and chopped
  • 1 1/4 cups onion diced
  • 1 tablespoons garlic minced
  • 28 ounces gluten and dairy free tomato sauce
  • 2 teaspoon gluten free Worcestershire sauce
  • 2 teaspoon balsamic vinegar
  • 1 tablespoon dry basil crushed
  • 1/2 teaspoon sugar
  • ground black pepper to taste
  • salt to taste
  • 1 1/2 cups gluten free spaghetti broken into small pieces
  • 3 cups eggplant cut in 1/4" slices then chopped (about 1 medium)
  • 2 cups zucchini cut in 1/4" slices then chopped (about 2 medium)
  • 8 ounce gluten & dairy free cheese sub mozzarella style, optional

Instructions
 

  • Heat olive oil in skillet over medium-high heat. Saute celery, red pepper and onion in oil until almost tender. Add garlic; cook for about a minute. Add tomato sauce, Worchestershire sauce, balsalmic vinegar, basil, sugar, salt, and pepper. In a 9"x13" pan, layer 1/2 sauce mixture, then 1/2 broken gluten free spaghetti, then eggplant and zucchini, then dairy free mozzarella cheese (if using), 1/2 broken gluten free spaghetti, remaining sauce, and top with cheese (if using). Cover with foil, label and freeze.
  • To bake: Thaw. Keep foil on and bake on 350 degrees for 50 minutes. For last ten minutes, uncover the casserole. You may wish to turn up the heat to brown the dairy free cheese (if using) in the last few minutes.

 

Filed Under: Dairy Free, For the Freezer, GFCF, Gluten Free, Recipe, Veggies

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Trackbacks

  1. Menu Plan Monday  |  Better Batter Gluten Free Flour says:
    August 20, 2012 at 6:01 am
    [...] over at Angela’s Kitchen.  Stop by and say “Hi!” *   *   *   *   *   * Monday:  Baked Eggplant Zucchini Spaghetti, mixed greens salad with Green Herbed Dressing and honeydew melon Dinner Week - Cooking for the [...]
    Reply
  2. Fill your freezer in four weeks – dinner week says:
    August 20, 2012 at 7:59 am
    [...] Assemble Gluten & Dairy Free Eggplant Zucchini Spaghetti from this post.     Seal pan (to wrap freezer pans, I use a layer of parchment paper, then cover with a double [...]
    Reply
  3. Menu Plan Monday – August 20, 2012 says:
    August 20, 2012 at 8:20 am
    [...] over at Angela’s Kitchen.  Stop by and say “Hi!” *   *   *   *   *   * Monday:  Baked Eggplant Zucchini Spaghetti, mixed greens salad with Green Herbed Dressing and honeydew melon Dinner Week - Cooking for the [...]
    Reply
  4. Weekly Gluten-Free Menu Plan - Wine says:
    August 20, 2012 at 10:56 pm
    [...] a wine substitution list that you may find helpful. Her menu is full of links to delicious recipes: Baked Eggplant Zucchini Spaghetti, Taco Chili, Spicy Sweet Glazed Chicken, ABC Slaw, Coconut Lime Tilapia, [...]
    Reply

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