Low-FODMAP Crispy Baked Zucchini Parmesan Rounds Recipe; Gluten-free

Low-FODMAP Crispy Baked Zucchini Parmesan Rounds are easy to make, taste delicious and have the healthy nutrients and antioxidants of zucchini.  You will love this recipe!

These crispy low-FODMAP zucchini vegetable chips are a great side dish for any low-FODMAP dinner, or serve them as incredible appetizer with my low-FODMAP Marinara Sauce, or low-FODMAP Ranch Dip.

You may also love:

• low-FODMAP Nachos
• low-FODMAP Balsamic Grilled Vegetables
• low-FODMAP Loaded Barbecue Chicken French Fries
• low-FODMAP Crispy Baked Buffalo Chicken Wings

Or check out over 300 more low-FODMAP recipes on the blog. IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Zucchini Parmesan Rounds; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients; Parmesan has not been formally tested for FODMAPs but is considered low-FODMAP at this serving size.

Serves: 4

Prep time: 15 min

Bake time: 30 min

Total time: 45 min

Bake 450 F

Ingredients

• 1-2 medium sized zucchini  (130 g or 9 ounces)
  • 1 low-FODMAP serving is 65 g
• 1 tablespoon olive oil
• 1/4 cup freshly grated Parmesan
  • 40 g or 1/3 cup of similar cheese is one low-FODMAP serving; Parmesan has not been formally tested but is considered low-FODMAP
• 1/4 cup low-FODMAP, gluten-free bread crumbs, can substitute store-bought panko crumbs or other gluten-free variety, check ingredients to ensure low-FODMAP
  • I don’t like all the ‘fillers’ in commercial breadcrumbs even if they are technically low-FODMAP so I make my own
• 1/8 teaspoon salt
• 1 teaspoon low-FODMAP Happy Spice Italian Seasoning (optional)
• Freshly ground black pepper

Directions

• Preheat the oven to 450 degrees F
• Line baking sheet with aluminum foil, if desired and coat with cooking spray (or you can opt for parchment liners or silicone baking sheets)
• Slice zucchini into 1/4-inch thick rounds
  •  I used a hand held mandolin slicer for this
• In a medium bowl, toss the zucchini with the tablespoon of olive oil
• In a separate small bowl, combine the Parmesan, low-FODMAP bread crumbs, salt, low-FODMAP Happy Spice Italian Seasoning and dash of pepper
• Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet
  • Can also sprinkle the cheese/breadcrumb mixture over the top of the zucchini round if it doesn’t adhere well
• Bake the zucchini rounds until browned and crisp, about 25 to 30 minutes
  • You may prefer to eat them slightly soft, or super crisp- you decide!
• Remove with spatula and serve immediately
• These are so yummy with my low-FODMAP Marinara!