Kidney Community Kitchen

Information and tools to help you manage your renal diet

Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/zucchini-corn-saute/

Zucchini Corn Sauté

Recipe developed by Chef Leslie Cairns – the photo is a representation of the recipe

Zucchini Corn Sauté

This recipe makes a great filling for sandwiches, tortilla wraps, quesadillas or even tacos .

Ingredients

2
medium zucchini diced
2 cups
frozen corn
1
medium sweet red pepper diced
1 tsp
red chili flakes
1 tbsp
vegetable oil

Directions

Heat oil in pan.
Add vegetables and chili and cook on high heat until zucchini becomes tender.

Nutrient Analysis

  • Calories: 536 KCal
  • Protein: 16 g
  • Carbohydrates: 96 g
  • Fibre: 8 g
  • Total Fat: 16 g
  • Sodium: 120 mg
  • Phosphorus: 432 mg
  • Potassium: 2072 mg

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