Zucchini Saute
Serves 6 (1 serving = ½ cup)
Prep time: 30 minutes
Total time: 30 minutes
Description
No need to settle for soggy, bland veggies. For your next meal, serve up zucchini sautéed in grated Parmesan cheese and a medley of fresh basil, thyme and tarragon.
Directions
- Put zucchini in milk to soak.
- Mix flour, Parmesan cheese and pepper in a bowl; add the herbs.
- Heat vegetable oil in a large skillet.
- Dip zucchini in cheese and herb mixture.
- Sauté. Serve hot.
Reprinted with permission from Everyday Eating: A Cookbook for the Dialysis Patient and Family, Illinois Council on Renal Nutrition, National Kidney Foundation of Illinois, Inc.
Nutrition Per Serving
-
Calories121 cal
-
Total Fat6 g
-
Saturated Fat1 g
-
Trans Fat0 g
-
Cholesterol4 mg
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Sodium75 mg
-
Carbohydrates13 g
-
Protein4 g
-
Phosphorus91 mg
-
Potassium374 mg
-
Dietary Fiber1.5 g
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Calcium63 mg
Ingredients
- 3-4 medium-size fresh zucchini, sliced (about 4 cups)
- 1 cup whole milk
- ½ cup flour
- ¼ cup grated Parmesan cheese
- ½ teaspoon fresh basil
- ½ teaspoon fresh thyme
- ½ teaspoon fresh tarragon
- 2 tablespoons vegetable oil
- Pepper to taste