I love this dish so much. It’s one of my go to comfort foods, and now that I’m low FODMAPS I’ve tinkered with it so I can still enjoy it. When my garden has gone into full Zucchini production, and I want to serve my family something that will fill them up, and leave them satisfied – this is the dish I turn to. I’ve served this to meat eaters and they are always surprised at how filling this is….perfect for a Meat Free Monday dish – enjoy!
675gm Zucchini (4 to 5) cut into chunks
450gm Spuds (any type, cut into chunks)
1 Onion/Leek/ equivalent of Spring Onions (If FODMAP restricted)
1 Red Capsicum (cut roughly)
3 garlic cloves (can leave off and use Garlic Flavoured Olive Oil if FODMAP restricted).
400gm Tinned Tomatoes
2/3 Cup Olive Oil (use Garlic Flavoured Olive Oil if FODMAP restricted)
2/3 Cup Hot Water
1 generous TBSP Oregano
3 generous TBSP Parsley (Chopped)
1. Preheat Oven to 190C
2. place all the cut up veggies into the baking pan, toss to combine. Add oil, water and oregano, mix again, ensuring you spread the veggies evenly across the pan. Season with salt and pepper.
3. Bake in oven for 30 minutes, remove then add parsley and a little more water. You want to keep the mixture moist at this stage.
4. Return to the oven and cook for a further 1 hour, turning the temperature up to 200C for the last 10-15 minutes. What you want is for your vegetables to start caramelizing.
5. Serve with fresh ciabatta bread, or if you’re gluten/yeast free, your favorite flat bread.