Low FODMAP Stuffed Vegetable Zucchini Boats
Ingredients for Low FODMAP Zucchini Boats
- 2 small to medium zucchini
- ½ lb ground chicken or turkey or 2 cups canned lentils
- 1 Tbsp extra virgin olive oil
- ¼ cup chives, chopped
- 1 carrot, diced
- 1 cup brown rice, cooked
- 1 ½ cups Fody Low FODMAP Marinara or Low FODMAP Tomato Basil Sauce
- ¼ tsp oregano
- 1/8 tsp crushed red pepper
Cooking Directions for Low FODMAP Stuffed Vegetable Zucchini Boats
If you're looking for a Low FODMAP stuffed vegetable recipe that will impress your guests, try making these Zucchini Boats.
Preheat the oven to 400 degrees Fahrenheit. Cut the zucchini in half length wise and scoop out the center, reserving it to the side. Chop the leftover zucchini center. Heat a medium sized skillet and add the olive oil, chives, carrot, and the center of the zucchini. Cook for about 5 minutes, or until the veggies begin to soften. Add the meat or lentils to the skillet. Cook until the meat is no longer pink or until the lentils are heated through. Stir in the rice and 1 cup of Fody Marinara or Tomato Basil Sauce. Place the zucchini boats onto a large baking pan so they can sit flat. Spoon this mixture into the zucchini boats and bake at 400 degrees Fahrenheit for 30 minutes. Serve immediately.
You can experiment with this Low FODMAP stuffed vegetable recipe using different meats or vegetables for stuffing. Just ensure whatever you use is low in FODMAPs.
About the Chef
Tara Deal Rochford
Tara is a healthy living blogger, Registered Dietitian Nutritionist, certified personal trainer and group fitness instructor.trebleinthekitchen.com
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