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Zucchini pizza boats on a blue plate with garnish

Low-FODMAP Zucchini Pizza Boats

Being Italian is a blessing and a curse.
I adore the Italian culture. I love the passion we have for food, but I hate the fact that I stick to the tastes I'm used to. Recreating that home taste, it's all about the soul, way more than it is about the stomach. It's comfort food.

I wanted pizza

When I was a kid, all I wanted to eat was pizza. My mum never spoiled me, but at a certain point, she gave up and started to cook the pizza version of any food. Tomatoes, cauliflowers, eggplants, zucchini. You name it, she did it. And yes, believe it or not, I was once a picky eater. Who would believe it? Now I could eat a chair if covered in cheese. Lactose-free, of course.

My favorite has been, and will always be, the "barchette di zucchine alla pizzaiola," zucchini with tomato sauce and mozzarella.

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There are multiple versions of this recipe. You can cook it in the pan or in the oven, and I always preferred the oven version.

Low-FODMAP when using lactose-free mozzarella

Of course, I adapted the recipe using a lactose-free mozzarella, that is low-Fodmap.
I can't say that it tastes the same, but it gets close enough, and once it's cooked, you can barely taste the difference.

We do our best to keep enjoying life, us IBS pals!

This dish is perfect to eat as a side for your protein, as an appetizer, as a cold lunch to take to work. It's fun, and kids love it!

I hope you will enjoy it as much as the picky old version of me do!

Buon appetito!

Makes: 3 servings
Serving size: 2 half zucchini each
Prep time: 15 minutes
Cooking time: 20 minutes

Ingredients for zucchini pizza boats:

  • 3 medium zucchini
  • half a can of tomato sauce
  • 2 tablespoons of parmesan cheese
  • 1 lactose free mozzarella
  • 2 tablespoons of extra virgin olive oil
  • a pinch of salt
  • half a tablespoon of oregano
  • few leaves of fresh basil
  • salt and pepper to taste

Directions for the zucchini pizza boats:

  1. Pre heat the oven at 350*
  2. Wash the zucchini and cut lengthwise
  3. With a teaspoon, remove the pulp (don't waste this part, you can use it to make a soup or broth)
  4. Add some salt to the zucchini and with a cooking brush (or your fingers), spread some extra virgin olive oil to the inner surface
  5. Put the zucchini in an oven tray and cook them for about 10 minutes
  6. While the zucchini are pre-cooking, prepare the tomato sauce mixing it with oregano, salt and pepper to taste
  7. Cut the mozzarella thinly
  8. Remove the tray from the oven. Fill the zucchini with the tomato sauce, and top it with the mozzarella and the parmesan
  9. Cook the zucchini boats at 350* for another 10 minutes. Finish at grill mode for another 5 minutes to get a nice crunchy top.
  10. Once ready you can serve them hot or room temperature. Add some fresh basil on top.

Nutrition Facts
Servings: 3
Amount per serving
Calories 287
% Daily Value*
Total Fat 21.7g 28%
Saturated Fat 7.8g 39%
Cholesterol 32mg 11%
Sodium 635mg 28%
Total Carbohydrate 11.1g 4%
Dietary Fiber 2.7g 9%
Total Sugars 5.9g
Protein 17g
Vitamin D 0mcg 0%
Calcium 446mg 34%
Iron 1mg 5%
Potassium 607mg 13%

Nutrition facts

Per Serving

    Disclaimer: IrritableBowelSyndrome.net does not provide any express or implied warrant toward the content or outcome of any recipe.

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