Facts and Figures
|
| Servings |
6 |
| Preparation Time |
|
| Cooking Time |
|
| Key Nutritional Value |
Calories 130Cal
Phosphorus 100mg
Potassium 245mg
Protein 41g
Sodium 85mg
|
Ingredients
|
| medium zucchini, sliced |
3-4 (about 4 cups) (940 ml) |
| milk |
1 cup (235 ml) |
| flour |
1/2 cup (120 ml) |
| grated parmesan cheese |
1/4 cup (60 ml) |
| basil |
1/2 tsp. (2.5 ml) |
| thyme |
1/2 tsp. (2.5 ml) |
| tarragon |
1/2 tsp. (2.5 ml) |
| pepper to taste |
|
| vegetable oil |
2 Tbsp. (30 ml) |
| |
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Instructions
|
Put zucchini in milk to soak.
Mix flour, parmesan and pepper in bowl; and the spices.
Heat vegetable oil.
Dip zucchini in cheese and spices mix.
Saute. Serve hot.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you.
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