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Low FODMAP and Gluten Free Recipe - Pork & herb stuffed zucchini


4 large courgette, halved lengthways

2 tbsp olive oil

100g gluten free breadcrumb

100g mature cheddar, grated

25g finely chopped flat-leaf parsley

175g minced pork

100g diced bacon

1 red pepper, deseeded and chopped

1 red chili, deseeded and chopped

2 tbsp tomato puree

4 vine tomatoes, chopped

1 tbsp garlic infused oil

1 mozzarella ball, sliced

handful parsley leaves, roughly chopped


Heat oven to 200C/180C fan/gas 6. Using a teaspoon, scoop out the flesh from the zucchini, then roughly chop.

Heat the oil in a large frying pan and cook the bacon, chili and pepper for 6-8 mins until soft.

Stir in the garlic infused oil and tomato puree, cook for 1 min more.

Add the chopped zucchini and tomato, then cook for a further 6 mins until really tender.

Remove from the heat and tip into a bowl along with the gluten free breadcrumbs, cheese, parsley and the minced pork. Mix together well.

Spoon the mixture into the hollowed out zucchini halves , top with mozzarella and place on a baking sheet.

Bake for 25-30 mins – cover towards the end if browning – until the zucchini are tender and the filling is golden. Serve with a salad, if you like.

Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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