Olive oil

1 x lemon

2 x large zucchini

1 x red chili, deseeded and finely chopped

300g of feta cheese, cut into cubes or crumbled

1 bunch of fresh mint roughly chopped

Cocktail sticks (or toothpicks)


Pre-prepare a bowl with the fresh chili and mint, add the juice from the lemon and mix.

Stir in the feta until fully coated. Cover with clingfilm and refrigerate.

Cut the zucchini lengthways, discarding the ‘outside’ slices.

Brush olive oil over bother sides of the slices and on a hot area of the barbecue for around 2 minutes on each side or until lightly coloured.

Remove from the barbecue (and here comes the messy bit) place a spoonful of the feta mix onto each of the zucchini slices.

Roll the zucchini around the mixture and push a cocktail stick through to secure it.

Please rolls on a clean plate and serve to your guests while still warm.

Recipe adapted from: Good Food

Recipes Gluten Free and Low FODMAP Recipe - Zucchini rolls with chili, mint and feta
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