Low FODMAP Recipe

Hot salami & zucchini flatbread

Method

Heat oven to 220C/200C fan/gas 7 and place a griddle pan over a high heat. Toss the zucchini/courgette slices in a bowl with the olive oil, oregano and seasoning. Lay the zucchini/courgette slices on the griddle and cook for a few mins each side until just tender.

Place the gluten free  flatbread on a baking sheet and spread with the pasta sauce. Arrange the zucchini/courgette slices on top, before scattering over salami and cheese.

Place in the oven and bake for 8 mins until cheese has melted and the bread’s edges are crisp.

Recipe from Good Food magazine


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Ingredients

1 small zucchini/courgette, thinly sliced

2 tsp olive oil

pinch dried oregano or picked fresh oregano leaves

1 gluten free flatbread or wrap

2 tbsp tomato pasta sauce - click here for recipe

2 slices salami, cut into strips

25g emmental, grated

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