1 large zucchini, halved and then cut into thin slices

2 tbsp olive oil

1 gluten free ciabatta loaf, split down the middle and halved

1 tbsp garlic infused oil

zest and juice 1 lemon

75g mozzarella

small bunch basil, finely shredded

salad, to serve (optional)


Drizzle the zucchini slices with a little olive oil.

Cook on a hot griddle pan (or in a frying pan) for about 2 mins on each side until tender.

Drizzle the gluten free ciabatta with the garlic infused oil, then toast.

Whisk together the lemon juice with the remaining oil and some seasoning.

Top the ciabatta with the mozzarella and top with the zucchini slices, a little dressing, the lemon zest and basil.

Serve with a salad, if you like.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Zucchini & mozzarella ciabatta
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