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Zucchini
Cucurbita pepo
Low FODMAP
Vegetable
Safe in normal servings
Fresh green zucchini

FODMAP/SIBO Rating

Safe

Serving Size Consideration: One medium zucchini or 1 cup chopped

Safe Serving Size: Up to 1.5 cups chopped

Active Compounds: Contains fructans and GOS in very low amounts

Fermentation Level:
Very Low

Digestive Impact

Why it's problematic: Rarely problematic

Specific symptoms: Minimal to no symptoms in most people

Typical reaction time frame: Usually within 2-4 hours if sensitive

Individual variation: Very low variation between individuals

Safe Alternatives

cucumber

Cucumber

green beans

Green beans

summer squash

Summer squash

Substitution ratio: 1:1 substitution in recipes

Processing Effects

Cooking doesn't significantly affect FODMAP content

Can be frozen without FODMAP level changes

Stacking Considerations

Avoid combining with:

  • asparagus
  • artichokes
  • cauliflower

Safe complementary foods: Can be safely combined with most low FODMAP vegetables and proteins

Reintroduction Guidelines
  1. Start with small portion (30g) cooked
  2. If tolerated, increase to 65g
  3. Test raw zucchini starting with 30g
  4. Can increase to normal serving size of 100g if no reactions

Signs of success: No digestive discomfort after consuming regular portions

Hidden Sources

Common products containing garlic:

  • vegetable medleys
  • ratatouille
  • vegetable pasta sauces
  • stir-fries

Alternative names: courgette, summer squash, baby marrow

Individual Variables

Factors affecting tolerance:

  • Overall digestive health
  • Preparation method
  • Portion size
  • Individual sensitivity

Tip: Start with cooked zucchini if uncertain about tolerance