6 zucchini, trimmed and cut into chunky batons

pinch dried chili flakes

1 tbsp fresh thyme leaves

2 tbsp olive oil

1 tbsp garlic infused oil

85g gluten free breadcrumbs

3 tbsp grated parmesan (or vegetarian Parmesan-style cheese)

4 tbsp ready-made tomatoes pasta sauce or passata

3 tomatoes sliced


Heat oven to 200C/180C fan/gas 6. Place zucchini in a baking dish or roasting tin and toss with the chili, thyme, 1 tbsp oil and seasoning. Bake for 20 mins.

Meanwhile, put the remaining oil in a bowl. Stir in the garlic infused oil, gluten free breadcrumbs, Parmesan and a little seasoning.

Stir the tomato sauce through the soft zucchini, then top with sliced tomatoes, sprinkle with the crumbs and bake for a further 10-15 mins until crisp..

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Zucchini with crisp cheese crumbs
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