Zucchini Noodle Shakshuka {gluten-free} | Gluten-free Recipes (2024)

FAQs

Does Shakshuka contain gluten? ›

Shakshuka is a naturally gluten free brunch dish of eggs poached in a rich and lightly spiced tomato sauce and is a stunning meal to enjoy. A classic one pan dreamy recipe, which I love serving with homemade gluten free flatbread (my 15 minute recipe for flatbread is a must try!).

Place your zucchini noodles in a microwave-safe bowl. Add about 2 teaspoons of water. Cover the bowl with a damp paper towel. Cook for 1½ minutes.

Never boil your spiralized zucchini noodles!

If you're serving the zoodles in a liquid or sauce, that's ok.

Yes. Providing Panko Breadcrumbs are made with gluten free bread and are processed and cooked in a gluten-clean environment, they are safe for people with Coeliac Disease (Celiac) and other gluten or wheat avoidant conditions.

​ Eggplant is gluten free. Eggplant should be safe for patients with celiac and other gluten-related disorders.

To avoid soggy and limp noodles, I recommend cooking for only 3-5 minutes (5 if you're cooking more than 1-2 spiralized zucchinis) and tossing frequently. You want a slightly al dente noodle.

If you can't afford a spiralizer or just don't want to clutter your kitchen (trust me, I feel ya), you can make thicker, more fettuccine type noodles with a normal vegetable peeler. Just put your vegetable long way down on a cutting board and peel away long thin ribbons.

After using a spiralizer to turn your zucchini into noodles (I use this spiralizer - click here) you need to liberally salt your zucchini noodles. You can either lay out your zucchini on clean dish towels or paper towels, salt, and wait 30 minutes for the salt to pull the water from the noodles.

Zucchini is low in fat, sugar, and calories, and high in vitamin C and fiber, making it a great substitute for traditional pasta noodles. Fiber helps to regulate bowels and maintain good digestive health, and vitamin C acts as an antioxidant to protect cells.

Zucchini, also known as courgette, is a type of summer squash with many culinary uses. While it's commonly served cooked, many people enjoy eating zucchini raw too, as it works great in salads, with dips, as a wrap, or even spiralized to make low-carb noodles.

Are zucchini noodles healthier than regular noodles? ›

Benefits of Eating Zucchini Noodles

If you are trying to eat low-carb, that is a huge difference! More fiber: Zucchini contains more grams of fiber per serving than regular pasta, which helps your digestive function, aids in weight loss, helps control blood sugar levels, lowers cholesterol, and more.

While zucchini noodles do not taste exactly like pasta noodles, if you cook them properly (meaning until they are al dente, not mushy), they are surprisingly satisfying.

Shakshouka (Arabic: شكشوكة : šakšūkah, also spelled shakshuka or chakchouka) is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with cumin, paprika and cayenne pepper.

Since most egg noodles are made with wheat flour, though, they contain gluten. Making your egg noodles at home with another type of flour will let you fit your needs. Store bought egg noodles. Most retailers will have a variety of noodles available, including whole-grain egg noodles.

Real eggs, no matter their grade, size or color, are naturally gluten free. Whether the egg comes from a chicken, duck, or another bird doesn't make a difference. Even egg products like liquid egg whites are often gluten free, though it's a good idea to check the label to be sure.

Egg noodles are made from semolina and durum flour, which are high in gluten. There are a few brands that offer thin gluten-free egg noodles, and Lieber's brand makes gluten-free chow mein egg noodles. Rice noodles also pair well with Asian dishes, and they are made from gluten-free rice flour, so they are celiac safe.