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2 tbsp olive oil

½ firm textured potato, peeled, chopped into small cubes

½ zucchini/courgette, chopped into small cubes

salt and freshly ground black pepper

1 tbsp garlic infused oil

1 chili chopped and deseeded

1 tbsp chopped fresh chives

1 tbsp chopped fresh parsley



Heat the olive oil in a pan and sauté the potato for 4-5 minutes, or until golden-brown all over.

Add the zucchini/courgette and cook for a further 4-5 minutes, or until golden-brown.

Season, to taste, with salt and freshly ground black pepper and add the garlic infused oil and chili.

Cook for 2-3 minutes, or until the potatoes are cooked through and the zucchini/courgette is tender. Stir in the chopped fresh herbs.

To serve, spoon the potato and zucchini/courgette into a serving bowl.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Sautéed potato and zucchini