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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 31 ratings


Reviewed on by

This sounds very good but I could not find vegan cheese. Where do you buy it and does it not contain potassium and phosphorus

    Reviewed on by

    Hello Cathy – you can generally find vegan cheeses in health food stores or in the alternative dairy section of your local grocer. There are many different name brands, some of which have no potassium or phosphorus, but you need to read the nutritional label to make sure because some can contain some potassium. You also need to check the sodium content as it can also be quite high in some varieties.