Mexican Calabacitas with Corn and Lime

Classic calabacitas with zucchini, corn, and lime. Low protein, low sodium, kidney friendly Mexican side.
Appropriate for: Low-cholesterol, Low-protein, Low-sodium
Diet preference: Gluten-free, Nut-free, Vegan
Meal type: Appetizer, Lunch, Side dish
Season: Spring, Summer
Cuisine type: Caribbean, Mexican
Ingredients
Yield:
4 Cups
  • 2 cups zucchini, sliced into half moons
  • ½ cup yellow corn kernels fresh or frozen, no salt added
  • ¼ cup onion, diced
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tbsp fresh lime juice
  • 1 tbsp chopped fresh cilantro
  • Black pepper to taste
Classic Mexican calabacitas with zucchini, corn, and lime
Directions
Prep: 10 min, Cook: 10 min, Total: 20 min
  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion and garlic and sauté until fragrant, about 2 minutes.
  3. Add zucchini and cook until just tender, about 5 minutes.
  4. Stir in corn and warm through.
  5. Remove from heat and finish with lime juice and cilantro.


Additional Instructions 

Serve as a side dish with grilled chicken, fish, or vegetables. Use measured portions to stay within phosphorus goals.

Nutritional Information
Serving size: 1 Cup
  • Calories: 150 kcal
  • Carbohydrates: 18g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
  • Protein: 3g
  • Fat: 7g
    • Saturated Fat: .5g
  • Sodium: 40mg
  • Potassium: 280mg
  • Calcium: 35mg
  • Phosphorus: 55mg

For more information about Nutrition and Kidney Health

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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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