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Gluten Free Dairy Free Baked Eggplant Zucchini Spaghetti

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


  • 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


  • 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.