Summer Vegetable

Organ and tissue transplantation and donation Diseases and conditions Diet and nutrition Kidney transplantation Diabetes Diet and meal planning CKD diet
Summer Vegetables: Sautéed corn, bell pepper, zucchini, and pimentos in margarine or olive oil, seasoned with garlic powder and black pepper.
Meal Type Dinner , Easy , Lunch , Side dish
Diets Dairy free , Low carb , Low phosphorus , Low potassium , Low protein , Low sodium
Ingredients
  • 1 package sweet yellow corn kernels, fresh or frozen
  • ½ cup chopped green bell pepper
  • ⅛ tsp ground black pepper
  • 2 cup sliced zucchini
  • ⅛ teaspoon garlic powder
  • 2 tablespoon canned pimento
  • 2 tablespoon margarine or olive oil
Summer Vegetables
Directions
Prep: 20 min, Cook: 15 min, Total: 35 min
  1. Heat margarine, or olive oil in a large skillet.
  2. Add remaining ingredients and saute until vegetables are tender, about 15 minutes.
Nutritional Information
  • Calories 94
  • Carbohydrates 12.2 g
  • Dietary Fiber 1.8 g
  • Protein 2.2 g
  • Fat 5.1 g
  • Saturated Fat 0.7 g
  • Sodium 6.5 mg
  • Potassium 259.6 mg
  • Calcium 11.6 mg
  • Phosphorus 55.5 mg
These recipes are for informational use only and not a substitute for medical or dietary advice. Consult your healthcare provider or dietitian for personalized guidance.
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