Low FODMAP Zucchini and Bacon Gratin Recipe

Servings – 2



  1. Preheat the oven to 400°F. Spray/coat a medium baking dish with oil.
  2. Roast the zucchini for 10 minutes until soft, then remove, mix in the cooked bacon and set aside.
  3. Toast 2 gluten free bread and pulse it well to make fine breadcrumbs. Season lightly with Casa De Santé Tuscan Herb seasoning.
  4. Prepare the quinoa by cooking it in 1 cup Casa De Santé Vegetable stock, to add flavor. Adjust water as needed.
  5. Cook 5-6 minutes until quinoa is fluffy. Fluff with a fork and set aside.
  6. Pour the quinoa into the re-greased baking dish and top with the zucchini and bacon mixture.
  7. Top with the seasoned breadcrumbs. And option to sprinkle some parmesan on top.
  8. Bake for 20 minutes, or until golden browned. Enjoy!


300 calories (per serving without parmesan)

GF, Dairy-free (if not using parmesan), Soy-free

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