Low FODMAP Zucchini with basil, mint and lemon -  gluten free Low FODMAP Recipe  Zucchini with basil, mint and lemon

Ingredients


4 zucchini, sliced lengthways

Olive oil

For the dressing

1 tbsp garlic infused oil

Zest and juice of 1 lemon

2-3 sprigs fresh mint leaves, chopped

A small bunch of fresh basil, chopped

Sea salt and black pepper to taste

To serve

Zest of 1 lemon

Spare mint leaves







Method


Warm a ridged grill pan or barbecue until smoking hot. Brush the zucchini slices with oil and cook on both sides until charred. Remove from the pan.

For the dressing whisk the ingredients together.  To the zucchini in the dressing, then scatter over the remaining lemon zest and herbs, serve.


Recipe adapted from: Good Food

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