2 tbsp extra-virgin olive oil

3 large zucchini, thickly sliced

zest 1 lemon

100g feta cheese

3 tbsp pine nuts

1 red chili , deseeded and chopped

small bunch mint , torn


Brush a griddle pan with a little of the oil and place on a high heat, then griddle zucchini in batches for 2-3 mins on each side until charred and cooked through.

Keep warm while you cook the rest.

Layer on a platter and sprinkle over the lemon zest, then top with the feta, pine nuts, chili and mint.

Drizzle over the rest of the oil and some seasoning. Serve warm or at room temperature.

Per serving

181 kcalories, protein 7g, carbohydrate 3g, fat 16 g, saturated fat 5g, fibre 1g, sugar 2g, salt 0.67 g

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Chargrilled zucchini with pine nuts and feta
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