Stuffed Vegetables – low Fodmap & gluten-free
Author: 
 
Ingredients
  • 4 zucchini
  • 4 tomatoes
  • 4 potatoes
  • 2 large slices of ham, chopped up
  • 1 tbsp butter
  • 1 tbsp chopped parsley
  • 2 eggs
  • 100 gms/ 3.5oz Parmesan
  • 2 tsp garlic-infused oil
  • Salt & pepper
Method
  1. Heat oven to 180°C/350°F.
  2. Peel and boil the potatoes until cooked.
  3. Mash them with the butter.
  4. Boil the zucchini for 10 minutes.
  5. Cut the tomatoes acrossways.
  6. Cut the zucchini in half lengthways.
  7. Scoop out the inside of the tomatoes and zucchini.
  8. Mash up the zucchini pulp with the potatoes.
  9. Add all the other ingredients but not the tomato pulp.
  10. Mix well.
  11. Place the empty zucchini and tomatoes on a baking tray.
  12. Pile the filling into the cavities.
  13. Grate some extra Parmesan over the top.
  14. Cover with tin foil and cook for 30 minutes.
  15. Remove the tin foil and cook until the cheese starts to brown.
  16. Serve hot.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/ibs-type-personalities-stuffed-vegetables/