Serving Size:
3/4 cup sauce

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian


  • 2 tablespoons olive oil
  • 6 green onions
  • 2 garlic cloves 
  • 1 medium zucchini
  • 1 medium yellow summer squash
  • 1 medium red bell pepper
  • 1 teaspoon dry oregano
  • 4 teaspoons parmesan cheese 


  1. Chop green onions. Mince garlic. Julienne cut zucchini, yellow squash and bell pepper.
  2. Warm olive oil in a large, uncovered frying pan on medium heat.
  3. Add green onions and garlic and sauté until soft.
  4. Add remainder of vegetables and stir-fry lightly.
  5. When vegetables soften, cover pan and lower heat to medium-low.
  6. Cook for 20-30 minutes, until sauce has thickened. Season with oregano and serve over pasta.
  7. Sprinkle one teaspoon of parmesan cheese over each serving of sauce.

Helpful hints

  • This is nice served over linguine cooked al dente.
  • If sauce seems too dry, you can add a little water or white wine.
  • 1 medium zucchini and 1 medium yellow summer squash each yield 3/4 cup julienne cut.
  • Crushed red or black pepper adds extra zest.

Nutrients per serving

Calories 90

Protein 2 g

Carbohydrates 4 g

Fat 7 g

Cholesterol 2 mg

Sodium 33 mg

Potassium 235 mg

Phosphorus 46 mg

Calcium 46 mg

Fiber 1.5 g

Kidney and kidney diabetic food choices

  • 1-1/2 vegetables, medium potassium
  • 1 fat

Carbohydrate choices


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