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.
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.