Low FODMAP Rice-Stuffed Zucchini Recipe

Aug 18, 2018 0 comments
Low FODMAP Rice-Stuffed Zucchini Recipe


  • 2 large zucchini, cut in half and ends trimmed 
  • 2 tablespoons olive oil 
  • 1 small carrot, grated 
  • 1 teaspoon Casa de santé Mexican Seasoning 
  • ¼ teaspoon salt 
  • 1 chipotle chile, pureed (may be omitted if less spice is desired)
  • 2 cups cooked white or brown rice


  1. Scoop the flesh out of each zucchini half, keeping about ¼ inch of the flesh and the shells intact. 
  2. Place the zucchini shells in a 5-6 quart lightly greased slow cooker.
  3. Chop the zucchini pulp.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  5. Add the zucchini pulp and grated carrot.
  6. Saute for about 5 minutes.
  7. Add Casa de santé Mexican Seasoning, salt, pureed chipotle pepper, and cooked rice. Mix well and heat through.
  8. Spoon mixture evenly into zucchini shells and drizzle with 1 tablespoon olive oil.
  9. Cover and cook on low for 3-4 hours or until the zucchini is tender.
  10. May garnish with grated parmesan cheese if desired. 

    Serves 4

    Older Post Newer Post


    Leave a comment

    Please note, comments must be approved before they are published

    Added to cart!