This Low FODMAP Baked Zucchini Ziti Spirals recipe is great for an easy, weeknight meal— a yummy, low carb and lightened up version of the Italian classic!

Servings – 2



  1. Preheat the oven to 375°F. Lightly grease a 9-by-13-inch casserole with nonstick cooking spray.
  2. Thinly slice the zucchini lengthwise. (Try to slice them about ⅛ inch thick; this helps them roll up better.) You should get 8 to 10 slices per zucchini. Set aside.
  3. In a food processor add the silken tofu, lemon juice, Casa De Santé Vegetable powder and a pinch of Casa De Santé Tuscan Herb seasoning.
  4. Process this until the mixture forms a ricotta-like texture.
  5. Pour ¾ cup of the tomato sauce into the prepared casserole dish.
  6. Place a slice of zucchini on a cutting board or plate. Place about 2 tablespoons of the tofu-cheese filling at the shortest end of the zucchini slice.
  7. Roll the zucchini into a spiral, fully encasing the filling. Place each roll, spiral side up, in the prepared dish.
  8. Repeat with the remaining zucchini and filling. (If you have leftover filling, dollop it on top of any spiral that needs a little extra.)
  9. Pour the remaining tomato sauce and a quick drizzle of the Basil & Lemon vinaigrette evenly over the spirals. Sprinkle with an even layer of Parmesan (optional).
  10. Transfer the casserole to the oven and bake until the tofu-cheese on top is somewhat golden brown and the zucchini is tender, 30 minutes.
  11. Let cool 10 minutes, garnish with basil and serve warm.


230 calories (per serving without parmesan)
GF, Soy-free, Vegan (without parmesan)


We hope you enjoyed this Low FODMAP Baked Zucchini Ziti Spirals Recipe!

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