Low FODMAP Sauteed Zucchini with Lemon & Parsley | A Less Irritable Life

Low FODMAP Sauteed Zucchini with Lemon & Parsley

  • Author: Glenda Bishop
  • Prep Time: 4 minutes
  • Cook Time: 6 minutes
  • Total Time: 10 minutes
  • Yield: 4 serves
  • Category: Side Dishes


A zesty and fresh Mediterranean-style side dish to enjoy with your meal. This low FODMAP sauteed zucchini with lemon and parsley won’t upset the tummy.


  • 2 medium zucchini (courgettes), weighing 330g before trimming, sliced diagonally
  • Small splash of extra virgin olive oil
  • 1 spring onion (scallion), green tops only, sliced
  • Zest of 1/2 a lemon
  • 2 tbsp chopped flat-leaf parsley
  • Salt and pepper to taste


  1. Heat the frying pan over medium heat. Add a small splash of olive oil. The add the zucchini and cook, stirring occasionally, for about 6 minutes or until softened and browned a little.
  2. Remove the pan from the heat. Then mix in the green onion, lemon zest, and parsley. Season with salt and pepper according to taste.
  3. Serve as a side dish with your favourite protein source, e.g. chicken, lamb, fish, eggs.

Ingredient Notes

  • This recipe is suitable for a low FODMAP diet, provided that the recommended serving size for this recipe is not exceeded.
  • This recipe is naturally gluten-free, dairy-free and nut-free. However, if you have an allergy to any of these items, or have coeliac disease, please check the labels on any purchased ingredients to ensure they are safe for your requirements.
  • Make sure that you only use the green tops of the spring onions (scallions), since the white bits are high in fructans.

Low FODMAP Portion

  • Serving Size: 1/4 of the recipe

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