Summer Vegetable SautÉ

Summer Vegetable SauteAppropriate for CKD, Dialysis, Diabetes

Serves 6, ½ cup per serving


2 tablespoons margarine
2 cups sliced zucchini
½ cup diced green pepper
1 10-oz package frozen corn, thawed
2 tablespoons chopped pimiento
1/8 teaspoon garlic powder
1/8 teaspoon pepper


  1. Heat margarine in a large skillet.
  2. Add remaining ingredients and sauté until vegetables are tender, about 15 minutes.
  3. Serve and enjoy.


Calories 81, protein 2 g, total fat 4 g, carbohydrates 9 g, sodium 38 mg, potassium 175 mg, phosphorus 38 mg

This recipe was taken from Living Well on Dialysis: A Cookbook for Patients and Their Families © 1991-2012, National Kidney Foundation.

For more delicious recipes and menu ideas like these, please join My Food Coach, NKF’s online diet and menu community. Customized to meet all special dietary requirements, it’s easy, and full of additional benefits, sure to help you and your family with all of your food needs. Sign up here.