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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