1 small zucchini

small bunch fresh mint, torn into pieces

½ lemon, juice only

3 tbsp extra virgin olive oil

sea salt and freshly ground black pepper

1 thick slice gluten free bread

125g/4½oz buffalo mozzarella

Serves - 1


Slice the zucchini into long strips, then rub with olive oil.

Season, to taste, with salt and freshly ground black pepper.

Heat a griddle pan over a high heat until smoking hot. Add the zucchini and cook to give nice lines, then set aside.

Toast the gluten frree bread well on both sides for 2-3 minutes, or until scorched with griddle pan marks. Remove from the pan and place on a plate.

Tear the mozzarella in half and place onto the toasted gluten free bread.

Pile the zucchini on top, and drizzle over the remaining olive oil.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Mozzarella bruschetta with zucchini