Limiting favorite foods can make living a low-oxalate diet difficult, but finding replacements for certain foods you’re craving can help make it a little more palatable. For instance, swapping vegetable noodles, like spiralized zucchini, for regular or whole wheat noodles and adding calcium and lemon — which are both kidney-friendly options for a low-oxalate lifestyle — can create a flavorful dish to satisfy your pasta craving. Our Low-Oxalate Lemon Pepper Parmesan Zoodle dish is a delicious way to celebrate National Kidney Month and support healthy kidney function for the entire family.
Prep Time: 10 minutes
Cook Time: 5 minutes
- 2-3 large zucchini
- 2 Tablespoons melted unsalted butter
- juice from 1 lemon
- 1/4 cup low-sodium vegetable stock
- 4 cloves garlic, finely minced
- 1/4 cup shreded parmesan cheese
- Salt and white pepper
- Using a spiralizer, create thin noodles from the zucchini.
- Heat a large saute pan with butter and garlic over medium-low heat.
- When garlic becomes fragrant, add lemon juice, low-sodium vegetable stock, salt, and white pepper.
- Simmer for 2 minutes to reduce the liquid.
- Add zoodles and toss well. Sprinkle in parmesan cheese and additional white pepper if necessary.
- Serve Low-Oxalate Lemon Pepper Parmesan Zoodle with chicken or shrimp for additional protein.
Calories – 113
Total Fat – 8 g
Cholesterol – 22 mg
Sodium – 124 mg
Dietary Fiber – 2 g
Potassium – 424 mg
Carbs – 7 g
Sugars – 4g
Protein – 5 g