Grilled Zucchini (Low Potassium)
This recipe for leached and grilled zucchini is a simple and healthy side dish that is perfect for any meal. The zucchini is first leached, which helps to reduce the potassium content, making it a kidney-friendly dish. It is then grilled with some basic ingredients, creating a flavorful and nutritious dish that is suitable for those following a vegan or vegetarian diet. This dish is also gluten-free, making it ideal for those with gluten intolerance.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
45 kcal
Protein
1 g
Carbs
5 g
Fat
3 g
Fiber
1 g
Ingredients
Zucchini
1 cup, sliced (200g)
Olive Oil
1 tsp (5g)
lemon juice
1 tbsp (15g)
Clove Garlic, Chopped
1 tsp (5g)
Black Pepper
0.5 tsp (1g)
Instructions
Cooking Steps
In a large pot, bring enough water to cover the zucchini slices to a boil.
Once the water is boiling, add the zucchini slices and let them boil for 5-7 minutes.
Drain the zucchini slices and rinse them with cold water.
In a large bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
Add the leached zucchini slices to the bowl and toss well to coat them in the marinade.
Preheat the grill to medium-high heat.
Place the zucchini slices on the grill and grill for 2-3 minutes on each side, or until they are tender and slightly charred.
Serve hot as a side dish.