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Picture of Orzo with Zucchini, Dill, and Feta
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2838 kcal 142 %
  • Fat 103 g 158 %
  • Saturated 30 g 152 %
  • Carbs 395 g 132 %
  • Fiber 29 g 115 %
  • Protein 92 g 184 %
  • Cholesterol 135 mg 45 %
  • Sodium 3505 mg 146 %
  • Calcium 1032 mg 103 %
  • Magnesium 413 mg 98 %
  • Potassium 3207 mg 68 %
  • Iron 12 mg 66 %
  • Zinc 13 mg 119 %
  • Phosphorus 1673 mg 239 %
  • Vitamin A 255 µg 28 %
  • Vitamin C 202 mg 224 %
  • Thiamin (B1) 1 mg 86 %
  • Riboflavin (B2) 2 mg 166 %
  • Niacin (B3) 12 mg 77 %
  • Vitamin B6 3 mg 205 %
  • Folate equivalent (total) 319 µg 80 %
  • Vitamin B12 3 µg 106 %
  • Vitamin D 1 µg 4 %
  • Vitamin E 11 mg 70 %
  • Vitamin K 73 µg 61 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Orzo with Zucchini, Dill, and Feta

Ingredients

  • 3 tbsp. olive oil
  • olive oil
  • 3 medium zucchini
  • Salt and freshly ground pepper
  • 1 large shallot
  • 1 lb. orzo
  • Zest and juice of 2 lemons (about 1 tablespoon zest and 1/2 cup juice)
  • 2 tbsp. Chopped fresh dill
  • ⅓ lb. feta cheese

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