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

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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