Baked zucchini
A source of fiber and antioxidants, baked zucchini promotes digestive health and supports heart health. Its delicate flavor with a hint of garlic makes it an excellent side dish.
| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | ? |
| Mediterranean | ? |
| Anticandidal (ACD) | |
| FODMAP | ? |
| AIP | ? |
| DASH | ? |
| GAPS | ? |
| Low Lectin Diet | |
| Low Histamine Diet | ? |
| Gluten-free Casein-free (GFCF) | |
| Specific Carbohydrate Diet (SCD) | ? |
| Low Oxalate Diet | ? |
| MIND | ? |
Cut the zucchini (200 g) in half. Then make diagonal cuts on the cut side, which will allow it to cook better and absorb flavors.
After that, lightly salt the zucchini and wait for them to release juice. Once the zucchini have rested a bit, thoroughly dry them with a paper towel. This will help remove excess moisture.
Next, brush the surface with olive oil (1 tsp), evenly distributing it over the entire surface. After that, sprinkle the zucchini with dried garlic (a pinch) for flavor and aroma.
Place the prepared zucchini in a preheated oven at 180 degrees. Bake them for 10-12 minutes until they are soft and slightly browned.
You can bake them for less time. Zucchini al dente have a lower glycemic index.
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