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

Print Friendly Version

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:

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


  • 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


  • 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!

Comments Rating 5 (1 review)

2 Responses

Leave a Reply

Your email address will not be published. Required fields are marked *


As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

Enjoy everything my site has to offer!

More about me


Low-FODMAP Options at Starbucks: Coffee, Bakery and More!
Our 20 Most Popular Low-FODMAP & Gluten-free Family Dinners: Easy 30-Minute; One-Pot, Sheet-Pan and Slow Cooker Recipes
Low-FODMAP 30-Minute Creamy Tuscan Chicken; Gluten-free
Dr. Rachel’s Low-FODMAP Grocery Shopping List; IBS-friendly, Gluten-free