02 March 2018

Roasted zucchinis with haloumi and tomatoes

Baked zucchini

By Trish Veitch - Research Chef

(Serves 4 (½ zucchini per person) 


Ingredients:

  • 2 medium zucchinis (280g), topped and tailed, cut in half lengthwise 
  • Olive oil spray
  • Cracked pepper, to taste
  • 2 tbsp (20g) grated haloumi cheese
  • 4 medium cherry tomatoes (50g) cut into quarters
  • Sprinkle of paprika (smoked or sweet paprika) (optional)
  • Fresh basil leaves to serve
  • Lemon juice to serve 

Method:

  1. Preheat oven to 240oC, line a baking tray with cooking parchment and lightly spray with olive oil.
  2. Lay the zucchini sections (cut side up) in a single layer. Lightly spray with olive oil and season with pepper. Roast for 25-35 minutes or until they are deeply golden. Carefully top each half with grated cheese, stud tomatoes on the top at even lengths, sprinkle with paprika (if using) and cook for a further 2-3 minutes.
  3. Place fresh basil on top and a squeeze of lemon juice, serve immediately as a side dish with some grilled, lean protein (e.g. chicken or fish) and a low FODMAP salad (try this delicious dressing)
  4. Tips:
  5. Other seasonal low FODMAP veggies can also be cooked using this method. These include squash, Jap pumpkin, potatoes and carrots.
  6. Haloumi is a very salty cheese so no salt is included in this recipe. You can also use other low FODMAP cheeses such as Swiss, pecorino, cheddar, colby or havarti.

Tips:

  • Other seasonal low FODMAP veggies can also be cooked using this method. These include squash, Jap pumpkin, potatoes and carrots.
  • Haloumi is a very salty cheese so no salt is included in this recipe. You can also use other low FODMAP cheeses such as Swiss, pecorino, cheddar, colby or havarti.

Nutrition information/serve 1 serve = 1/2 zucchini
Energy 98.6kJ
Protein 1.9g
Fat 5.7g
- Saturated fat 1.3g
Carbohydrates 1.8g
- Sugars 2.5g
Fibre 1.3g
Sodium 148mg
FODMAPs LOW
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