1 tbsp olive oil

200g baby zucchini, halved lengthways (or 4 ordinary zucchini, sliced thickly)

handful of parmesan (or vegetarian alternative), finely grated

zest 1 lemon

Chopped parsley to serve


Heat olive oil in a large non-stick frying pan or, if griddling.

Rub the zucchini in the oil, season, then fry or griddle for 3-5 mins on each side until softened and golden.

Transfer to a serving bowl, then toss with the Parmesan, lemon zest and plenty of black pepper.

Drizzle with an extra drizzle of olive oil, if liked. Finish with fresh parsley.

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Zucchini with ParmesanContentsIBS  FODMAP Home