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
Ingredients
- 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
Instructions
- 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).
- Add the bell peppers and cook for 2 to 3 minutes, or until fragrant.
- Add the zucchini and cook 4 to 6 minutes or until zucchini are vibrant green and tender crisp.
- Remove from heat and stir in the pimientos.
- Serve ? cup per person.