Low FODMAP Zucchini Pasta with Turkey Mince
Low FODMAP zucchini pasta with lean turkey mince, light herbs, and a gentle tomato-free sauce — a high-protein IBS-friendly dinner that's easy on digestion.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dinner
Cuisine Global
Servings 1 person
Calories 330 kcal
- 1 medium zucchini spiralized (or 1½ cups pre-spiralized)
- 120 gram lean ground turkey
- 1 tbsp garlic-infused olive oil FODMAP-safe, no actual garlic pieces
- 1 tbsp chopped green onion green tops only
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ¼ cup homemade red pepper purée or low-FODMAP tomato substitute
- Salt and pepper to taste
- 1 tbsp lactose-free parmesan or nutritional yeast Optional
Season:
Stir in oregano, paprika, green onion tops, salt, and pepper.
📊 Nutrition Table
Nutrient |
Amount |
Key Benefits |
Protein |
29g |
Lean muscle support |
Carbohydrates |
10g |
Light fuel |
Fiber |
4g |
Gut-friendly digestion |
Total Fat |
18g |
Satiating, anti-inflammatory |
Saturated Fat |
3g |
Balanced fats |
Sodium |
350mg |
Flavor support |
Vitamin C |
35% DV |
From zucchini & red pepper |
Iron |
2.5mg |
Red blood cell health |
📝 Important Notes:
-
Zucchini releases water — don’t overcook or your “pasta” will go soggy.
-
Use garlic-infused oil, not garlic — this keeps it FODMAP-safe.
-
You can prep components ahead and store separately for up to 2 days.
-
Want it spicier? Add a pinch of chili flakes (FODMAP-safe in small doses).
Keyword gluten-free, High-Protein, IBS-Friendly, Low-FODMAP