Garden Herb Zoodles (Low FODMAP, SCD, Vegan)
Prep time
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A delicious side dish for your next SIBO-friendly Italian-themed meal..or really any time. I like to eat a big serving for breakfast with potatoes and sausage.
Recipe type: Side Dish
Cuisine: Italian
Serves: 3
  • 2 medium zucchini- short and chubby work better than long and slender- if you do not have a spiralizer, you may be able to find pre-cut zoodles in the produce aisle of your local grocery store
  • 1 teaspoon coconut oil or other oil of choice
  • 3 six inch sprigs fresh rosemary, removed from stems
  • 3 four inch sprigs fresh thyme, removed from stems
  • 1-2 teaspoons garlic-infused olive oil- I highly recommend Benessere brand- okay to substitute garlic-infused with regular olive oil
  • handful fresh basil, chopped right before serving
  • salt and pepper, to taste
  1. Using the larger spiralizing attachment on this spiralizer, turn zucchini into zoodles.
  2. In a large saucepan with lid, melt coconut oil over medium heat.
  3. Add rosemary and thyme and allow them to flavor the oil for about 20-30 seconds, being careful not to burn them.
  4. Add zoodles and pour garlic-infused oil over them until evenly coated.
  5. Stir, cover, reduce heat to low, and cook approximately 5 minutes or until al dente.
  6. Season with salt and pepper to taste.
  7. Top with fresh basil just before serving.
Keep serving to ¾ cup of zucchini for strict low FODMAP. For those who tolerate Parmesan cheese, a little bit sprinkled on top of your zoodles is magic.
Recipe by Bridgetown Nutrition at