4 zucchini halved lengthways

3 tsp extra-virgin olive oil

mixed salad, to serve

For the stuffing

50g gluten free breadcrumb

50g pine nut

1 tbsp chopped chives

1 tbsp garlic infused oil

6 slices peppers in oil, drained

2 tomatoes chopped

1 tbsp thyme leaf

25g Parmesan or vegetarian alternative, finely grated


Heat oven to 220C/200C fan/gas 7. Place the zucchini in a single layer in a shallow ovenproof dish, fairly tightly together, cut-side up. Brush lightly with 1 tsp oil and bake for 20 mins.

To make the stuffing, mix all the ingredients together in a bowl and season with lots of black pepper.

Sprinkle the stuffing on top of the zucchini and drizzle with the remaining olive oil.

Bake for a further 10-15 mins or until the zucchini are softened and the topping is golden and crisp. Serve hot with a mixed salad.

Recipe adapted from: Good Food

New Low FODMAP Recipes Low FODMAP Diet - Food Lists click here FODMAP Food List - Full List
Low FODMAP Recipe and Gluten Free Recipe - Italian stuffed zucchini
*We recommend the help  of a registered dietician
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