Summer Vegetable

Organ and tissue transplantation and donationDiseases and conditionsDiet and nutritionKidney transplantationDiabetesDiet and meal planningCKD diet
Summer Vegetables: Sautéed corn, bell pepper, zucchini, and pimentos in margarine or olive oil, seasoned with garlic powder and black pepper.
Meal TypeDinner, Easy, Lunch, Side dish 
DietsDairy free, Low carb, Low phosphorus, Low potassium, Low protein, Low sodium 
Ingredients
Yield:
Serves 6
  • 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