Ingredients


1 small zucchini, thinly sliced

2 tsp olive oil

pinch dried oregano or picked fresh oregano leaves

1 gluten free flatbread or gluten free pitta bread

2 tomatoes, sliced

25g mozzarella, grated

1 small handful basil leaves


Serves - 1







Method


Heat oven to 220C/200C fan/gas 7 and place a griddle pan over a high heat.

Toss the zucchini/courgette slices in a bowl with the olive oil, oregano and seasoning.

Lay the zucchini/courgette slices on the griddle and cook for a few mins each side until just tender.

Place the gluten free flatbread on a baking sheet and spread with the pasta sauce.

Arrange the zucchini/courgette slices on top, before scattering over tomato and mozzarella cheese.

Place in the oven and bake for 8 mins until cheese has melted and the gluten free bread’s edges are crisp.


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 - Hot tomato, mozzarella & zucchini flatbread