Method

Heat a pan and toss the zucchini/courgette slices in the remaining oil with some seasoning. Place on a hot griddle pan and cook for a couple of mins each side until tender and grill marked. Place to one side.

Mix the cheese, chilli and coriander in a bowl. Spread the tomato purée over half of the tortillas. Lay over tomato, zucchini/courgette slices and scatter with cheese mixture.

Top with the remaining tortillas, pressing the two together. Cook in batches in the hot griddle pan, carefully turning, for about 1-2 mins each side or until the cheese has begun to melt and the tortillas are crisp. Serve in wedges.

Recipe from Good Food magazine


Low FODMAP Recipe

Grilled zucchini & cheese quesadilla

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Ingredients

3 tsp olive oil

1 tbsp garlic infused oil

2 tsp ground cumin

1 tbsp tomato purée

2 tomatoes chopped into small pieces

3 zucchini/courgettes, sliced on the diagonal

175g mature cheddar, grated

1 red chilli, finely chopped

large handful coriander, roughly chopped

8 gluten free corn tortillas

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