Cheesy Layered Zucchini Stacks

How about this? Sliced zucchini and tomato layered with cheese into an individual serving stack!  So simple, yet so good.  And, yes, low FODMAP!Layered zucchini

I have been somewhat remiss with the blog this week because I have been researching the latest data on the gut microbiome, IBS, small intestinal bacterial overgrowth and all of the important topics I will be sharing with colleagues next Thursday at my Advanced Digestive Health Seminar.  I am so excited to share that 2 top gastroenterologists will be conferencing in during the talk to discuss some of their latest research projects…HOT off the press! Digestive health and the gut microbiome are very exciting areas of research these days!  I can’t wait to share some of this research with my colleagues!

It’s hard to believe but my blog is coming up on its 4th birthday on March 15th.  Yikes.  Not sure how that happened!  Anyway, bear with me over the next couple of weeks, I have a few presentations that are pulling me away from the blog and into research mode.  I promise, when the dust settles I will share what I have learned with all of you!

But, I did want to share a quick recipe with you, Cheesy Layered Zucchini Stacks. MMMMMmmmm good!Layered zucchini baked

Cheesy Layered Zucchini Stacks

Ingredients

  • Recipe makes 2 serving can double or triple as desired.
  • 1 medium zucchini, ends trimmed, cut in very thin 1/4 inch slices the long way (not rounds)
  • 2 tomatoes, cut in 1/4 inch slices
  • 1/2 cup finely shredded mozzarella cheese
  • 1/4 cup fresh basil, cut in thin strips
  • Salt and pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 350 degrees, line cookie sheet with parchment and lightly oil.
  2. Layer a slice of zucchini, followed by a couple tomato slices along zucchini slice, followed by a sprinkle of cheese and repeat layering into a stack. I used 3 slices of zucchini per stack!
  3. Season with salt and pepper as desired and drizzle with small amount of olive oil over the top.
  4. Bake for 20 minutes or until fork tender.
  5. Add fresh basil to top of cooked cheesy layered zucchini stacks.
http://blog.katescarlata.com/2015/03/05/cheesy-layered-zucchini-stacks/

OH…also wanted to share a quick product find!  Russ and I are in the process of getting a little cottage in Maine.  A dream come true….really! On our recent visits to Maine, we have stopped into Stonewall Kitchen in York, Maine.  I LOVE it there!! Well, I found a very yummy gluten free scone mix that appears suitable for my FODMAPers.  Of course, I bought it and made the scones. They were super yummy.  Best…fresh out of the oven! And the raspberry jam is nice too!Scones