1 tbsp olive oil

1 stalk celery, chopped

1 tbp garlic infused oil

3 zucchini, quartered lengthways and cut into chunks

2 x 400g cans chopped tomatoes

small bunch basil, torn

25g Parmesan (or vegetarian alternative), finely grated


Heat the oil in a large frying pan over a medium heat.

Add the celery and cook for about 6 mins until softened.

Add the garlic infused oil and cook for 2 mins more.

Add the zucchini and cook for about 5 mins until starting to soften.

Tip in the tomatoes and give everything a good stir.

Simmer for 35-40 mins or until tomatoes are reduced and zucchini soft, then stir in the basil and Parmesan.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Tomato & Zucchini stew
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