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Low FODMAP Roasted Zucchini with Lemon & Garlic
We love roasting as a technique for vegetables because it brings out their natural sweetness and provides a nice char at the same time.
Here we have simply sliced zucchini on the diagonal, and then tossed them with Garlic-Infused olive oil and very finely grated lemon zest. ‘
Use a Microplane zester (rasp-style) zester for the right texture lemon zest.
Salt and pepper balance everything out.
Recipe Sponsored By FODY Foods
Roasted Zucchini with Lemon & Garlic
Our Roasted Zucchini with Lemon & Garlic uses low FODMAP Garlic-Infused Oil so it is safe for you to eat, even during the Elimination Phase.
- Position rack in upper third of oven. Preheat oven to 425°F/220°C. Have ready a rimmed baking sheet pan.
Trim ends of zucchini and discard. Slice zucchini on the diagonal into 1/3-inch (8 mm) slices and place in a bowl. Toss zucchini slices with olive oil and lemon zest until evenly coated. Season with salt and pepper and toss again. Scatter in an even layer on a rimmed sheet pan.
- Roast for about 20 minutes, shaking the pan halfway through, until zucchini are tender and beginning to show a little blistering here and there. Zucchini are ready to serve hot, warm or at room temperature.
- When shopping for zucchini, choose smaller, slender vegetables for best results. Zucchini that are larger in diameter can be cottony.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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