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Summer zucchini “lasagna”

Renal Diet Nutrient Analysis

  • Servings per recipe: 6
  • Serving size: 1/2 Cup

Nutrient Analysis

  • Calories: 110
  • Protein: 2g
  • Carbohydrates: 6g
  • Fibre: 2g
  • Total Fat: 8g
  • Sodium: 170mg
  • Phosphorus: 42mg
  • Potassium: 230mg

Renal and Diabetic Exchanges

2 Vegetable


•4 small zucchini, sliced
•¾ cup (6oz) shredded vegan mozzarella cheese (*choose a product with less than 250mg of sodium per serving that does not contain phosphate or potassium additives - the nutritional analysis for this recipe was completed using such a product)
•2 Tbsp (2 oz) parmesan cheese, grated
•2 Tbsp olive oil
•1 clove garlic, minced
•3 sprigs fresh thyme
•Pepper to taste


  1. Preheat oven to 350°F
  2. Wash and trim the zucchini, and cut into slices using a mandolin. Season with pepper and set aside.
  3. In a frying pan, heat olive oil. Add minced garlic and zucchini slices, and sauté for 4 minutes or until slightly softened.
  4. In a greased medium sized baking pan add 1 layer of zucchini slices. Top with a layer of shredded vegan cheese.
  5. Continue alternating layers of ingredients, ending with a top layer of zucchini slices woven into a criss-cross formation. Top with grated parmesan cheese and fresh thyme.
  6. Cook for 15 minutes on center rack, and broil on high until topping is golden brown.
Summer zucchini “lasagna”, 3.0 out of 5 based on 30 ratings