- CKD non-dialysis
- Lower Protein
- 2 cups onion
- 2 cups zucchini squash
- 3 cups yellow crookneck squash
- 1 medium eggplant
- 2 medium carrots
- 1 green bell pepper
- 1 yellow bell pepper
- 1 red bell pepper
- 4 garlic cloves
- 2 tablespoons olive oil
- 1 cup canned tomatoes
- 1 tablespoon fresh basil
- 1 tablespoon fresh oregano
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage
- 1 tablespoon black pepper
- 8 tablespoons grated parmesan cheese
- Dice onion, squash, eggplant, carrots and peppers. Mince garlic cloves. Add canola or olive oil to large skillet, with garlic, herbs, black pepper and carrots.
- Cook 2 minutes, then add the rest of the vegetables, except tomatoes.
- Sauté well and stir frequently, 10–15 minutes or until vegetables are semi-tender.
- Add tomatoes and parmesan cheese and mix well.
- Simmer covered for approximately 1/2 hour.
- If using dried herbs instead of fresh, decrease to 1 teaspoon each instead of 1 tablespoon.
- Substitute an Italian herb blend for separate herbs, if desired.
- If you are on a low potassium diet count as 1-1/2 vegetable servings.
- Prepare Ratatouille as a side dish or add pasta (small shells, bow ties or elbows) or make it a complete meal by adding cooked ground turkey, chicken or beef.
- Freeze extra portions for a quick dish later.
Nutrients per serving
Protein 3 g
Carbohydrates 6 g
Fat 3 g
Cholesterol 2 mg
Sodium 84 mg
Potassium 302 mg
Phosphorus 58 mg
Calcium 57 mg
Fiber 2.4 g
Renal and renal diabetic food choices
- 1-1/2 vegetables, medium potassium
- 1/2 fat
Submitted by: DaVita renal dietitian Robin from Connecticut.
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