Stuffed Vegetables – low Fodmap & gluten-free
Author: Suzanne Perazzini
- 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
- Heat oven to 180°C/350°F.
- Peel and boil the potatoes until cooked.
- Mash them with the butter.
- Boil the zucchini for 10 minutes.
- Cut the tomatoes acrossways.
- Cut the zucchini in half lengthways.
- Scoop out the inside of the tomatoes and zucchini.
- Mash up the zucchini pulp with the potatoes.
- Add all the other ingredients but not the tomato pulp.
- Mix well.
- Place the empty zucchini and tomatoes on a baking tray.
- Pile the filling into the cavities.
- Grate some extra Parmesan over the top.
- Cover with tin foil and cook for 30 minutes.
- Remove the tin foil and cook until the cheese starts to brown.
- Serve hot.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/ibs-type-personalities-stuffed-vegetables/
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