Low-FODMAP Crispy Baked Zucchini Parmesan Rounds Recipe; Gluten-free
June 11, 2019
Low-FODMAP Crispy Baked Zucchini Parmesan Rounds are easy to make, taste delicious and have the healthy nutrients and antioxidants of zucchini. You will love this recipe!
Check out over 200 more low-FODMAP recipes on the blog. You may also love my low-FODMAP Nachos, low-FODMAP Balsamic Grilled Vegetables and low-FODMAP Loaded Barbecue Chicken French Fries. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Zucchini Parmesan Rounds; Gluten-free
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients; Parmesan has not been formally tested for FODMAPs but is considered low-FODMAP at this serving size.
Prep time: 15 min
Bake time: 30 min
Total time: 45 min
Bake 450 F
- 1-2 medium sized zucchini (130 g or 9 ounces)
- 1 low-FODMAP serving is 65 g
- 1 tablespoon olive oil
- 1/4 cup freshly grated Parmesan
- 40 g or 1/3 cup of similar cheese is one low-FODMAP serving; Parmesan has not been formally tested but is considered low-FODMAP
- 1/4 cup low-FODMAP, gluten-free bread crumbs, can substitute store-bought panko crumbs or other gluten-free variety, check ingredients to ensure low-FODMAP
- I don’t like all the ‘fillers’ in commercial breadcrumbs even if they are technically low-FODMAP so I make my own
- 1/8 teaspoon salt
- 1 teaspoon low-FODMAP Happy Spice Italian Seasoning (optional)
- Freshly ground black pepper
- Preheat the oven to 450 degrees F
- Line baking sheet with aluminum foil, if desired and coat with cooking spray (or you can opt for parchment liners or silicone baking sheets)
- Slice zucchini into 1/4-inch thick rounds
- I used a hand held mandolin slicer for this
- In a medium bowl, toss the zucchini with the tablespoon of olive oil
- In a separate small bowl, combine the Parmesan, low-FODMAP bread crumbs, salt, low-FODMAP Happy Spice Italian Seasoning and dash of pepper
- Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet
- Can also sprinkle the cheese/breadcrumb mixture over the top of the zucchini round if it doesn’t adhere well
- Bake the zucchini rounds until browned and crisp, about 25 to 30 minutes
- You may prefer to eat them slightly soft, or super crisp- you decide!
- Remove with spatula and serve immediately
- These are so yummy with my low-FODMAP Marinara!