Spiced baked zucchini

My new favourite thing is reheating leftover brown rice and roast vegetables straight from the freezer. This recipe is simple but makes roast zucchini just that little bit more interesting. 

SPICED BAKED ZUCCHINI

2.5kg/5.5lb zucchini

1/2 tsp ground coriander

1/2 tsp ground sweet paprika

2 tsp coconut oil

1. Divide zucchini lengthwise into quarters, or more pieces if zucchini is very large

2. Mix spices and oil together in a small bowl and rub all over zucchini

3. Cook in a moderately hot oven (220°C/430°F) for 30 minutes or until browned

Enjoy ❤️ (and don't forget to freeze what you don't eat on the day)

Ingredient information (based on advice by SIGHI)

- All ingredients are rated 0 with the following caveats;

- Small amounts of coriander are usually well tolerated

- Coconut oil is highly recommended

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms