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    Find a Dialysis Center

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      1. About Kidney Disease
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      1. Home
      2. Recipes & Nutrition
      3. Recipes
      4. Zucchini Saute

      Zucchini Saute

      Low Sodium Low Phosphorus Low Protein Heart Healthy Diabetes-Friendly Vegetarian No Shellfish Nut-Free American Side

      Zucchini Saute

      Low Sodium Low Phosphorus Low Protein Heart Healthy Diabetes-Friendly Vegetarian No Shellfish Nut-Free American Side
      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

      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.

      Nutrition Per Serving

      • Calories121 cal
      • Total Fat6 g
      • Saturated Fat1 g
      • Trans Fat0 g
      • Cholesterol4 mg
      • Sodium75 mg
      • Carbohydrates13 g
      • Protein4 g
      • Phosphorus91 mg
      • Potassium374 mg
      • Dietary Fiber1.5 g
      • Calcium63 mg
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      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

      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
      • 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

      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

      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.

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