Low-FODMAP Crispy Baked Zucchini Parmesan Rounds Recipe; Gluten-free
April 9, 2019Printer Friendly Version
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!
You may also love:
- low-FODMAP Nachos
- low-FODMAP Balsamic Grilled Vegetables
- low-FODMAP Loaded Barbecue Chicken French Fries
- low-FODMAP Crispy Baked Buffalo Chicken Wings
Or check out over 300 more low-FODMAP recipes on the blog. 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!
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