50+ Traditionally Easy Saturday Gluten-Free Italian Recipes You’ll Love

Italian cuisine is beloved worldwide for its comforting dishes, rich flavors, and simple ingredients.

However, if you’re following a gluten-free diet, you might think that enjoying traditional Italian recipes is a challenge.

Fortunately, there are countless ways to recreate the magic of Italian food without gluten, and Saturdays are the perfect day to indulge in delicious, homemade gluten-free Italian dishes.

Whether you’re craving a savory pasta dish, a hearty main course, or a delightful dessert, there’s a gluten-free version that doesn’t compromise on taste.

In this blog post, we’ve curated a list of 50+ Saturday gluten-free Italian recipes that will fill your kitchen with mouthwatering aromas and leave you satisfied without the gluten.

From crispy gluten-free pizza to creamy risottos, flavorful frittatas, and decadent tiramisu, you’ll find a variety of recipes perfect for every Saturday meal.

These dishes are not only gluten-free but also packed with authentic Italian flavors that make them suitable for everyone, whether you’re on a special diet or just looking for new ways to enjoy classic Italian favorites.

50+ Traditionally Easy Saturday Gluten-Free Italian Recipes You’ll Love

Embracing a gluten-free lifestyle doesn’t mean sacrificing the joy of delicious food, especially when it comes to the rich, vibrant flavors of Italian cuisine.

With the 50+ recipes featured here, you can create traditional Italian dishes that everyone can enjoy—whether they’re gluten-free or not.

From savory entrees to sweet desserts, these recipes offer something for every taste and occasion, making your Saturdays flavorful and stress-free.

So, next time you’re looking to spend a relaxing Saturday cooking in the kitchen, try one of these amazing gluten-free Italian recipes.

Whether you’re preparing a comforting meal for yourself or feeding a crowd, you’ll be amazed at how easy and delicious gluten-free Italian cooking can be.

Gluten-Free Eggplant Parmesan

This Gluten-Free Eggplant Parmesan is a delicious twist on the classic Italian comfort food. By replacing the breadcrumbs with a gluten-free alternative, this dish maintains its crispy, cheesy goodness while accommodating dietary needs. Perfect for a cozy Saturday dinner, it combines the heartiness of baked eggplant, rich marinara, and gooey melted cheese for a meal the whole family will love.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten
• 3 cups marinara sauce (gluten-free)
• 2 cups shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Sprinkle salt over the eggplant slices and let them sit for 20 minutes to draw out moisture. Pat dry with paper towels.
3. In a shallow bowl, mix the gluten-free breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
4. Dip each eggplant slice in the beaten eggs, then coat in the breadcrumb mixture. Place on the prepared baking sheet.
5. Bake for 20 minutes, flipping halfway through, until the eggplant is golden and crispy.
6. Spread 1/2 cup of marinara sauce in the bottom of a baking dish. Layer the baked eggplant slices, marinara sauce, and mozzarella cheese, repeating until all ingredients are used, ending with a cheese layer.
7. Bake for 25-30 minutes, or until the cheese is bubbly and golden.
8. Garnish with fresh basil before serving.

This Gluten-Free Eggplant Parmesan is a delightful combination of textures and flavors, making it a hit for anyone craving Italian cuisine. Pair it with a fresh salad or gluten-free garlic bread for a complete meal that’s both satisfying and gluten-free. Enjoy the rich taste of Italy from the comfort of your home!

Gluten-Free Spinach and Ricotta Gnocchi

This Gluten-Free Spinach and Ricotta Gnocchi is a light and fluffy pasta dish perfect for a weekend treat. Made with a blend of ricotta, spinach, and gluten-free flour, these dumplings melt in your mouth. Topped with a buttery sage sauce, it’s a simple yet elegant dish that transports you straight to an Italian trattoria.

Ingredients:

• 1 cup ricotta cheese
• 1/2 cup cooked and finely chopped spinach (squeezed dry)
• 1 large egg
• 3/4 cup gluten-free all-purpose flour (plus extra for dusting)
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 4 tablespoons unsalted butter
• 6 fresh sage leaves

Instructions:

1. In a large bowl, combine ricotta, spinach, egg, Parmesan cheese, nutmeg, salt, and pepper. Gradually add the gluten-free flour until a soft dough forms.
2. Roll the dough into long ropes on a floured surface, then cut into 1-inch pieces to form gnocchi.
3. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface (about 2-3 minutes). Remove with a slotted spoon.
4. In a large skillet, melt the butter over medium heat. Add sage leaves and cook until the butter turns golden and aromatic.
5. Toss the cooked gnocchi in the sage butter, ensuring they’re evenly coated. Serve warm.

Gluten-Free Spinach and Ricotta Gnocchi is a comforting yet refined dish that highlights the beauty of simple ingredients. Whether served as a main course or a side dish, it’s bound to impress your guests and elevate your Saturday dining experience.

Gluten-Free Tiramisu

No Italian meal is complete without dessert, and this Gluten-Free Tiramisu ensures everyone can enjoy the creamy, coffee-infused treat. Layers of gluten-free ladyfingers, mascarpone cream, and a dusting of cocoa powder come together for a decadent dessert that’s perfect for special occasions or a relaxing weekend evening.

Ingredients:

• 2 cups brewed espresso (cooled)
• 1/4 cup coffee liqueur (optional)
• 1 package gluten-free ladyfingers
• 16 oz mascarpone cheese
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• Unsweetened cocoa powder for dusting

Instructions:

1. In a shallow bowl, mix the espresso and coffee liqueur (if using).
2. In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the mascarpone cheese until smooth.
3. Dip the gluten-free ladyfingers into the espresso mixture, ensuring they’re moistened but not soggy. Arrange a layer in the bottom of a serving dish.
4. Spread half the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and mascarpone.
5. Cover and refrigerate for at least 4 hours, preferably overnight. Dust with cocoa powder before serving.

This Gluten-Free Tiramisu is an indulgent way to end your Italian-themed Saturday. The creamy layers and rich coffee flavors make it a crowd-pleaser, while its make-ahead convenience means you can spend more time enjoying the company of friends and family.

Gluten-Free Risotto with Mushrooms and Parmesan

This Gluten-Free Risotto with Mushrooms and Parmesan is a rich, creamy dish that’s perfect for a cozy Saturday evening. The earthy flavors of sautéed mushrooms paired with the smooth, velvety texture of risotto and the sharp bite of Parmesan cheese create a satisfying and indulgent meal. Best of all, risotto is naturally gluten-free, making this an easy and comforting dish for anyone avoiding gluten.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth (gluten-free)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 cups mushrooms, sliced (such as cremini or button mushrooms)
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a saucepan, warm the broth over low heat.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté for about 5 minutes until softened.
3. Add the sliced mushrooms and cook until they release their juices and become tender, about 8 minutes.
4. Stir in the Arborio rice, and cook for 1-2 minutes to lightly toast the rice.
5. Pour in the wine and cook until it’s mostly absorbed.
6. Begin adding the warmed broth, one ladle at a time, stirring constantly. Allow the liquid to absorb before adding more broth. Continue until the rice is tender and creamy, about 18-20 minutes.
7. Stir in the Parmesan cheese and butter, then season with salt and pepper to taste.
8. Garnish with fresh parsley before serving.

This Gluten-Free Risotto with Mushrooms and Parmesan is the perfect combination of creamy and savory, making it an ideal dish for a comforting Italian meal. It’s great on its own or paired with a light salad or roasted vegetables. The earthy mushrooms add depth and texture, creating a dish that’s sure to satisfy even the pickiest eaters.

Gluten-Free Margherita Pizza

A classic Margherita pizza is a timeless favorite, and this Gluten-Free Margherita Pizza allows you to enjoy that simple, fresh flavor while accommodating a gluten-free diet. The crust is crispy on the outside and soft on the inside, topped with fresh tomatoes, mozzarella, and basil. This pizza is perfect for a weekend family dinner or a casual gathering with friends.

Ingredients:
For the gluten-free pizza dough:

• 2 1/4 teaspoons active dry yeast
• 1 teaspoon sugar
• 1 cup warm water
• 2 cups gluten-free all-purpose flour
• 1/4 cup olive oil
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder

For the topping:

• 1/2 cup marinara sauce (gluten-free)
• 1 1/2 cups fresh mozzarella cheese, sliced
• 1 large tomato, thinly sliced
• Fresh basil leaves
• Olive oil for drizzling
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine yeast, sugar, and warm water. Let it sit for 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, combine gluten-free flour, olive oil, salt, oregano, and garlic powder. Add the yeast mixture and stir until a dough forms. Knead the dough for 5-7 minutes, until smooth and elastic.
3. Cover the dough with a damp towel and let it rise in a warm place for 1 hour.
4. Preheat the oven to 475°F (245°C). Line a baking sheet with parchment paper.
5. Roll out the dough on a floured surface to your desired thickness, then transfer it to the prepared baking sheet.
6. Spread a thin layer of marinara sauce on the dough, leaving a small border around the edges.
7. Top with mozzarella cheese, sliced tomatoes, and a sprinkle of salt and pepper.
8. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.
9. Remove from the oven and top with fresh basil leaves. Drizzle with olive oil before serving.

This Gluten-Free Margherita Pizza offers all the simplicity and flavor of a classic Italian pizza with none of the gluten. It’s a great way to enjoy a fresh, homemade pizza, and you can easily customize it with additional toppings if desired. Whether you’re making it for yourself or sharing with friends, this pizza is sure to be a crowd-pleaser.

Gluten-Free Italian Meatballs

These Gluten-Free Italian Meatballs are tender, juicy, and bursting with flavor. Made with a blend of ground beef and pork, they are seasoned with Italian herbs, garlic, and Parmesan, then simmered in a rich marinara sauce. Served with gluten-free spaghetti or on their own, these meatballs are a comforting and satisfying meal that will please everyone at the table.

Ingredients:
For the meatballs:

• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the marinara sauce:

• 2 cups marinara sauce (gluten-free)
• 1 teaspoon olive oil
• 1/4 teaspoon red pepper flakes (optional)
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the ground beef, ground pork, gluten-free breadcrumbs, Parmesan cheese, egg, garlic, basil, oregano, salt, and pepper. Mix until well combined.
3. Roll the mixture into meatballs about 1 1/2 inches in diameter and place them on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes, or until the meatballs are browned and cooked through.
5. While the meatballs are baking, heat olive oil in a saucepan over medium heat. Add the marinara sauce and red pepper flakes (if using).
6. Once the meatballs are cooked, transfer them to the marinara sauce and simmer for 10-15 minutes.
7. Garnish with fresh basil before serving.

These Gluten-Free Italian Meatballs are a comforting classic that everyone can enjoy. Whether served with gluten-free spaghetti, as a sandwich filling, or simply with a side salad, these meatballs are a versatile and delicious option. Their rich flavor and juicy texture make them a go-to choice for any Italian meal.

Gluten-Free Frittata with Roasted Vegetables

This Gluten-Free Frittata with Roasted Vegetables is an Italian-style omelette packed with flavor and nutrition. Loaded with seasonal vegetables like zucchini, bell peppers, and tomatoes, along with eggs and cheese, it’s a versatile dish that can be served for breakfast, brunch, or dinner. This frittata is naturally gluten-free and can be customized with your favorite vegetables or proteins.

Ingredients:

• 6 large eggs
• 1 cup zucchini, diced
• 1 cup bell peppers, diced (red and yellow)
• 1/2 cup cherry tomatoes, halved
• 1/2 onion, diced
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the onion, zucchini, and bell peppers, and cook for about 8-10 minutes, until they are tender and lightly browned. Add the cherry tomatoes and cook for another 2 minutes. Season with salt, pepper, and dried oregano.
3. In a bowl, whisk together the eggs, Parmesan, and mozzarella cheese.
4. Pour the egg mixture over the roasted vegetables in the skillet. Stir gently to combine, then cook over medium heat for 2-3 minutes until the edges begin to set.
5. Transfer the skillet to the oven and bake for 10-12 minutes, or until the eggs are fully set and the top is lightly golden.
6. Remove from the oven, garnish with fresh basil, and serve warm or at room temperature.

This Gluten-Free Frittata with Roasted Vegetables is a wholesome, satisfying dish that can be enjoyed any time of day. It’s a great way to use up leftover vegetables and makes for a delicious, easy meal. Packed with protein and vitamins, it’s a flavorful option for those looking for a gluten-free, low-maintenance meal that still feels indulgent.

Gluten-Free Lasagna

Gluten-Free Lasagna is a crowd-pleasing Italian dish that features layers of gluten-free pasta, rich meat sauce, and creamy ricotta cheese. This version uses gluten-free lasagna noodles and is as comforting and flavorful as its traditional counterpart. It’s a great make-ahead dish, perfect for feeding a group or enjoying leftovers later.

Ingredients:

• 12 gluten-free lasagna noodles
• 1 pound ground beef
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 jar (24 oz) marinara sauce (gluten-free)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the gluten-free lasagna noodles according to the package instructions, then drain and set aside.
3. In a large skillet, brown the ground beef over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes. Add the marinara sauce, basil, oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
4. In a separate bowl, combine ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, and egg. Mix until smooth.
5. In a baking dish, spread a thin layer of the meat sauce on the bottom. Layer with lasagna noodles, followed by the ricotta mixture and meat sauce. Repeat the layers, finishing with a layer of meat sauce and the remaining mozzarella cheese on top.
6. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbly.
7. Let the lasagna cool for a few minutes before serving. Garnish with fresh parsley.

This Gluten-Free Lasagna is a hearty, satisfying meal that’s perfect for a weekend dinner. The combination of rich meat sauce, creamy ricotta, and gooey mozzarella is sure to please any crowd. Make it ahead of time, or enjoy it fresh out of the oven—it’s a dish that never disappoints.

Gluten-Free Zucchini Noodles with Pesto

If you’re looking for a lighter, healthier gluten-free alternative to traditional pasta, these Gluten-Free Zucchini Noodles with Pesto are the perfect choice. The zucchini noodles provide a fresh and crunchy base, while the vibrant pesto sauce made with fresh basil, garlic, and Parmesan adds a burst of flavor. This dish is quick to prepare, making it ideal for a fast Saturday lunch or dinner.

Ingredients:

• 4 medium zucchinis
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste
• Cherry tomatoes for garnish (optional)

Instructions:

1. Using a spiralizer, turn the zucchinis into noodles (zoodles). Alternatively, use a vegetable peeler to create thin strips. Set aside.
2. In a food processor, combine basil, pine nuts, garlic, Parmesan cheese, and a pinch of salt and pepper. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto sauce reaches a smooth, creamy consistency. Taste and adjust seasoning if needed.
4. Heat a large skillet over medium heat and lightly sauté the zucchini noodles for 2-3 minutes, just until they soften slightly.
5. Toss the zucchini noodles with the pesto sauce, ensuring they’re evenly coated. Serve with cherry tomatoes on top, if desired.

This Gluten-Free Zucchini Noodles with Pesto is a light, refreshing dish that doesn’t skimp on flavor. The pesto sauce perfectly complements the fresh zucchini, offering a guilt-free alternative to traditional pasta. It’s quick, healthy, and a great way to enjoy a classic Italian taste with a modern twist.

Gluten-Free Polenta with Tomato and Basil Sauce

This Gluten-Free Polenta with Tomato and Basil Sauce is a classic Italian dish that’s both comforting and full of flavor. Polenta, made from cornmeal, is naturally gluten-free and provides a creamy base for the vibrant tomato sauce. Topped with fresh basil, it’s an easy yet satisfying dish that can be served as a main or a side.

Ingredients:
For the polenta:

• 1 cup cornmeal (preferably medium grind)
• 4 cups water or gluten-free vegetable broth
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 1/4 cup grated Parmesan cheese

For the tomato and basil sauce:

• 1 tablespoon olive oil
• 1 garlic clove, minced
• 2 cups canned diced tomatoes
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup fresh basil leaves, chopped

Instructions:

1. In a medium saucepan, bring the water (or broth) and salt to a boil. Gradually whisk in the cornmeal, and reduce the heat to low. Cook, stirring constantly, for 20-25 minutes until the polenta is thick and creamy.
2. Stir in the butter and Parmesan cheese, then set the polenta aside, covered, to stay warm.
3. For the sauce, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the diced tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Simmer the sauce for 10-15 minutes, stirring occasionally.
5. Serve the creamy polenta topped with the tomato and basil sauce, and garnish with additional fresh basil.

Gluten-Free Polenta with Tomato and Basil Sauce is a hearty, flavorful dish that can easily be adjusted to suit different tastes. The creamy, cheesy polenta is the perfect canvas for the tangy tomato sauce, making this dish both comforting and refreshing. It’s a great gluten-free option for a simple Italian meal, whether for a weeknight dinner or a weekend treat.

Gluten-Free Stuffed Bell Peppers with Ground Turkey

These Gluten-Free Stuffed Bell Peppers with Ground Turkey are a wholesome and satisfying dish that combines lean protein, vegetables, and gluten-free rice. The bell peppers are filled with a flavorful mixture of ground turkey, rice, tomatoes, and Italian seasonings, then baked until tender. This dish is easy to prepare and makes for a perfect gluten-free dinner option.

Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 1 tablespoon olive oil
• 1 pound ground turkey
• 1/2 cup cooked gluten-free rice (brown or white)
• 1 can (14 oz) diced tomatoes, drained
• 1/4 cup chopped onion
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Set aside.
2. In a skillet, heat olive oil over medium heat. Add the ground turkey and cook until browned, about 5-7 minutes. Add the chopped onion and cook for an additional 2 minutes until softened.
3. Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Mix well and cook for 2-3 minutes until heated through.
4. Stuff the bell peppers with the turkey and rice mixture, pressing down gently to pack them in.
5. Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 25 minutes, then remove the foil and bake for another 10 minutes.
6. Sprinkle the tops of the stuffed peppers with Parmesan and mozzarella cheese (if using), and bake for an additional 5 minutes until the cheese is melted and bubbly.
7. Let the peppers rest for a few minutes before serving.

These Gluten-Free Stuffed Bell Peppers with Ground Turkey are a flavorful, balanced meal packed with protein, vegetables, and grains. They’re incredibly versatile, and you can easily swap the turkey for other proteins like chicken or beef. This dish is a great choice for a filling and healthy meal that the whole family can enjoy.

Gluten-Free Lemon Ricotta Pancakes

These Gluten-Free Lemon Ricotta Pancakes are light, fluffy, and bursting with fresh citrus flavor. The ricotta cheese adds a creamy texture, while the lemon zest and juice bring a refreshing tanginess. Perfect for a Saturday brunch or breakfast, these pancakes are a delicious way to start the day while staying gluten-free.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup ricotta cheese
• 2 large eggs
• 1/2 cup milk (dairy or dairy-free)
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon butter, melted (for cooking)
• Fresh berries and maple syrup for serving

Instructions:

1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
2. In a separate bowl, beat the ricotta cheese, eggs, milk, lemon zest, lemon juice, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick.
4. Heat a nonstick skillet or griddle over medium heat and lightly grease with melted butter.
5. Scoop about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. Serve the pancakes warm with fresh berries and maple syrup.

These Gluten-Free Lemon Ricotta Pancakes are a delightful, refreshing way to enjoy pancakes without gluten. The combination of creamy ricotta and zesty lemon makes for a bright, flavorful dish that’s perfect for weekend mornings. They’re easy to make and sure to impress your family or guests, making them a great addition to any brunch or breakfast spread.

Gluten-Free Eggplant Parmesan

Gluten-Free Eggplant Parmesan is a classic Italian dish with a crispy, golden crust, rich marinara sauce, and layers of melted mozzarella and Parmesan cheese. This version uses gluten-free breadcrumbs to achieve the perfect texture, making it a great alternative for anyone avoiding gluten. It’s perfect as a hearty main dish or served as a side to complement other Italian meals.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 cups gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 2 eggs, beaten
• 3 cups marinara sauce (gluten-free)
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh basil leaves, chopped
• Olive oil for frying
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow bowl, combine the gluten-free breadcrumbs, Parmesan cheese, oregano, salt, and pepper.
3. Dip each eggplant slice into the beaten eggs, then coat them with the breadcrumb mixture, pressing gently to ensure they are fully coated.
4. Heat olive oil in a large skillet over medium heat. Fry the eggplant slices for 2-3 minutes on each side until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
5. In a baking dish, spread a thin layer of marinara sauce. Arrange a layer of eggplant slices on top, followed by more marinara sauce, mozzarella cheese, and a sprinkle of Parmesan.
6. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella on top.
7. Bake for 20-25 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh basil before serving.

Gluten-Free Eggplant Parmesan is a rich, satisfying dish that combines crispy, golden eggplant with flavorful marinara sauce and melted cheese. It’s a perfect comfort food for anyone following a gluten-free diet and makes an impressive dish for family dinners or gatherings. This hearty meal will appeal to both gluten-free and non-gluten-free eaters alike.

Gluten-Free Shrimp Scampi

This Gluten-Free Shrimp Scampi is a simple yet elegant dish that combines tender shrimp with a buttery, garlicky sauce, perfect for a quick Saturday dinner. Served over gluten-free pasta or zucchini noodles, this dish is bursting with flavor and easy to prepare, making it ideal for a busy weekend. The fresh lemon and parsley give it a vibrant finish.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 8 oz gluten-free spaghetti or zucchini noodles
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Cook the gluten-free pasta according to package instructions. If using zucchini noodles, sauté them in a pan for 2-3 minutes until tender. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque. Season with salt, pepper, and red pepper flakes.
4. Pour in the white wine and lemon juice, stirring to combine. Let the sauce simmer for 2-3 minutes until slightly reduced.
5. Add the cooked pasta or zucchini noodles to the skillet and toss to coat in the sauce.
6. Remove from heat and stir in fresh parsley.
7. Serve immediately with lemon wedges on the side.

This Gluten-Free Shrimp Scampi is a flavorful and satisfying dish that’s perfect for a light yet indulgent dinner. The combination of garlic, lemon, and shrimp makes it a timeless Italian classic, while the gluten-free pasta or zucchini noodles ensure it fits any dietary needs. It’s quick to prepare and packed with vibrant flavors, making it an ideal choice for a stress-free Saturday night meal.

Gluten-Free Tiramisu

This Gluten-Free Tiramisu is a lighter, gluten-free version of the classic Italian dessert. It’s made with gluten-free ladyfingers soaked in coffee and layered with mascarpone cream and cocoa powder. This no-bake dessert is indulgent and decadent, with the perfect balance of creamy, coffee-flavored goodness. It’s ideal for a weekend treat or to impress guests at a special gathering.

Ingredients:

• 2 cups strong brewed coffee, cooled
• 1/4 cup coffee liqueur (optional)
• 1 package gluten-free ladyfingers
• 1 1/2 cups mascarpone cheese
• 1 cup heavy cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon unsweetened cocoa powder
• Dark chocolate shavings for garnish (optional)

Instructions:

1. In a shallow dish, combine the cooled coffee and coffee liqueur (if using).
2. Quickly dip each gluten-free ladyfinger into the coffee mixture, ensuring they are moist but not soggy. Arrange the dipped ladyfingers in the bottom of a 9×9-inch baking dish.
3. In a mixing bowl, beat the mascarpone cheese, heavy cream, sugar, and vanilla extract until smooth and thickened, about 3-4 minutes.
4. Spread half of the mascarpone mixture over the layer of ladyfingers.
5. Add another layer of dipped ladyfingers and top with the remaining mascarpone mixture.
6. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
7. Before serving, dust the top with cocoa powder and garnish with dark chocolate shavings.

This Gluten-Free Tiramisu is a decadent, creamy dessert that’s perfect for any occasion. The rich, coffee-soaked ladyfingers paired with the mascarpone cream make for a heavenly combination, while the cocoa powder adds a satisfying bitterness that balances the sweetness. It’s a show-stopping dessert that’s sure to impress and is perfect for anyone following a gluten-free diet.

Note: More recipes are coming soon!