Dialysis Clinic, Inc. - Summer Vegetable Saute
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Summer Vegetable Saute

Posted in SIDES, VEGETARIAN, Recipes by American Kidney Fund Share

This summer vegetable sauté is the perfect way to use all your fresh veggies! With just seven ingredients and a few easy steps, it's is a quick kidney-friendly recipe to try this summer!

Total Time: 00 hours 30 minutes
Servings: 5
Author: American Kidney Fund

  • 2 tablespoons unsalted butter
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoons pepper
  • 8 ounces frozen corn kernels
  • ½ cup red bell pepper, chopped
  • 2 cups zucchini, chopped
  • 2 tablespoons pimientos, chopped
Nutrition Per Serving
  • Calories: 104.60
  • Protein: 2.46 g
  • Cholesterol: 12.21 mg
  • Calcium: 12.99 mg
  • Sodium: 7.06 mg
  • Potassium: 289.34 mg
  • Phosphorus: 67.61 mg
  • Fiber: 2.01 g
  • Fat: 5.46 g


    1. In a skillet over medium-high heat, melt the butter. When melted, add the garlic powder, pepper, and frozen corn. Cook for 3 to 4 minutes, or until thawed and fragrant (if using canned corn, add with the zucchini instead and begin with the peppers and seasonings). 


    1. Add the bell peppers and cook for 2 to 3 minutes, or until fragrant. 


    1. Add the zucchini and cook 4 to 6 minutes or until zucchini are vibrant green and tender crisp.  


    1. Remove from heat and stir in the pimientos. 


    1. Serve ? cup per person. 


Recipe Notes

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