Serves: 4
Prep: 5 minutes Cook: 40 minutesEasy roasted zucchinis are the perfect snack or a great accompaniment to dinner. This quick to prepare recipe is the perfect way to help boost your vegetable intake to meet those 5 serves a day.
| ingredients |
|---|
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2 medium zucchinis, topped and tailed, cut in half lengthwise |
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Olive oil spray |
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Cracked pepper, to season |
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2 2½ Tbsp grated halloumi cheese |
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4 medium cherry tomatoes, quartered |
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Paprika, to serve |
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Fresh basil leaves, to serve |
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Lemon juice, to serve |
Preheat oven to 240°C/464°F, line a baking tray with cooking parchment and lightly spray with olive oil.
Lay the zucchini sections (cut side up) in a single layer. Lightly spray with olive oil and season with pepper. Roast for 25-35 minutes or until they are deeply golden. Carefully top each half with grated cheese, stud tomatoes on the top at even lengths, sprinkle with paprika (if using) and cook for a further 2-3 minutes.
Place fresh basil on top and a squeeze of lemon juice, serve immediately as a side dish with some grilled, lean protein (e.g. chicken or fish) and a low FODMAP salad (try this delicious dressing).
| Nutrition Information (per serve) | |
|---|---|
| Energy | 99 Kj / 24 cal |
| Protein | 1.90g |
| Carbohydrates | 1.80g |
| Sugar | 2.50g |
| Total Fat | 5.70g |
| Saturated Fat | 1.30g |
| Fibre | 1.30g |
