Roasted Zucchinis with Haloumi & Tomatoes

Baked zucchini
Serves: 4
Prep: 5 minutes
Cook: 40 minutes

Easy roasted zucchinis are the perfect snack or a great accompaniment to dinner. This quick to prepare recipe is the perfect way to help boost your vegetable intake to meet those 5 serves a day. 


2 medium zucchinis, topped and tailed, cut in half lengthwise

280 g 9.9 oz

Olive oil spray

Cracked pepper, to season

2½  Tbsp grated halloumi cheese

20 g 0.7 oz

4 medium cherry tomatoes, quartered

50 g 1.8 oz

Paprika, to serve

Fresh basil leaves, to serve

Lemon juice, to serve


  1. Preheat oven to 240°C/464°F, 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). 


  • Other seasonal low FODMAP veggies can also be cooked using this method. These include squash, Japanese (Kabocha) 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 (per serve)
Energy 99 Kj / 24 cal
Protein 1.90g
Carbohydrates 1.80g
Sugar 2.50g
Total Fat 5.70g
Saturated Fat 1.30g
Fibre 1.30g
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