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Kidneys in the Kitchen: Herbed Zucchini Sauté

Who else is longing for Spring? We're anxious to say goodbye to soups and stews and hello to fresh produce and lighter dishes! This Herbed Zucchini Sauté is dialysis friendly and takes advantage of seasonal veggies that will be plentiful in your local grocery store or farmer's market very soon.


3-4 medium zucchini, sliced (about 4 cups)

1 cup milk

½ cup flour

¼ cup grated Parmesan cheese

½ tsp. basil

½ tsp. thyme

½ tsp. tarragon

Pepper to taste

2 Tbsp. vegetable oil

Place zucchini in milk to soak. Mix flour, Parmesan and pepper in bowl; add the spices. Heat vegetable oil in a skillet. Dip zucchini in cheese and spices mix. Sauté. Serve hot.

Servings: 6

Portion size: ½ cup

1 serving = 1 vegetable, 1 starch, and 1 fat exchange

Nutrient content per serving:

Calories 130

Protein 41 g

Sodium 85 mg

Potassium 245 mg

Phosphorus 100 mg

As always, consult your dietitian before making changes to your food plan. For more dialysis-friendly recipes, order your FREE copy of the Everyday Eating Cookbook here.

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