Low-phosphorus cheese, product evaluation
Walking through my local grocery store one evening I noticed a new-to-me product, called Daiya, in the vegetarian section of the deli department. Daiya is a dairy- and soy-free cheese substitute product. Unlike dairy and soy cheese however, it is very low in phosphorus and protein – Making it suitable for those on a low-protein diet, prior to receiving dialysis, as well as for individuals looking for low phosphorus products. Daiya products are, however, higher in sodium than regular dairy cheese, and therefore should be used in moderation. Being a cheese lover myself I was very excited to find a kidney-friendly replacement for it. I wanted to create a meal that highlighted the cheese product, but wasn’t in the mood for a heavy pasta dish and so opted to use sliced zucchini as “noodles” instead. This reinvented lasagna turned out decadently light – perfect for a summer dinner – and the Daiya cheese was surprisingly cheesy! I chose to have mine as a delicate side dish to a nice big iceberg wedge salad, but it can also be taken as a main course.
The chart below is the nutritional comparison between Daiya cheese and dairy mozzarella cheese:
Type of cheese
This product can be found at the following supermarkets across Canada:
- The Real Canadian Superstore
- Atlantic Superstore
- Whole Foods Market
Summer zucchini “lasagna”
Serves 6 (1/2 cup serving)
- 4 small zucchini, sliced
- ¾ cup (6oz) shredded Daiya mozzarella cheese
- 2 Tbsp (2 oz) parmesan cheese, grated
- 2 Tbsp olive oil
- 1 clove garlic, minced
- 3 sprigs fresh thyme
- Pepper to taste
- Preheat oven to 350°F
- Wash and trim the zucchini, and cut into slices using a mandolin. Season with pepper and set aside.
- In a frying pan, heat olive oil. Add minced garlic and zucchini slices, and sauté for 4 minutes or until slightly softened.
- In a greased medium sized baking pan add 1 layer of zucchini slices. Top with a layer of shredded Daiya.
- 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.
- Cook for 15 minutes on center rack, and broil on high until topping is golden brown.