| Servings: 6 |
Ingredients
- 5 Zucchini
- 1 bunch Spinach or other greens
- 3/4 cup Grated cheese
- 1/4 cup Chopped parsley
- 1/2 cup Bread crumbs and/or wheat germ
- 1 cup Sprouted (or cooked) wheat berries or lentils
- 2 tablespoons Oil
- 1 tablespoon no salt butter
- 1/4 teaspoon Nutmeg
Preparation
Preheat oven to 375.
Cut zucchini into 1/4-inch slices, and the green into bite-size pieces.
Heat oil in heavy saucepan.
Add zucchini and stir to coat with oil.
Cover pan, and when zucchini begins to steam, turn down to simmer.
Cook until half done (about 5 minutes).
Add greens and stir until wilted.
Season with salt and nutmeg.
Layer half of the vegetables, half of the cheese, and all of the sprouts in a greased 9″ x 13″ baking dish.
Repeat layers with remaining vegetables and cheese.
Top with bread crumbs and dot with margarine.
Bake for 15 minutes.
Nutrition Facts Per Serving:
- 169 cal.
- 20 g carb.
- 11 g pro.
- Potassium 575 mg
- Phosphorus 196 mg
- Sodium: All of our recipes are low in sodium because it is hard on kidneys and raises blood pressure. Most people should limit sodium to 1,500 milligrams per day.
- Potassium: If you are on hemodialysis, limit potassium too, to 2,000 milligrams per day. If you are on peritoneal dialysis or short daily dialysis, limit potassium to 3,500 milligrams per day.
- Phosphorus: If you are on dialysis, limit phosphorus to about 1,000 milligrams per day.
Protein: If you are not on dialysis but have kidney disease, you might benefit from a diet lower in protein. Check with a kidney doctor or dietitian for guidelines.
