Zucchini Saute

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.

Zucchini sautee wide

: Serves 6 (1 serving = ½ cup)


  • 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

Nutrition Per Serving

Calories 121 cal
Total Fat 6 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 4 mg
Sodium 75 mg
Carbohydrates 13 g
Protein 4 g
Phosphorus 91 mg
Potassium 374 mg
Dietary Fiber 1.5 g
Calcium 63 mg


  1. Put zucchini in milk to soak.
  2. Mix flour, Parmesan cheese and pepper in a bowl; add the herbs.
  3. Heat vegetable oil in a large skillet.
  4. Dip zucchini in cheese and herb mixture.
  5. 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.