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Picture of Shrimp-and-Feta-Stuffed Zucchini
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1507 kcal 75 %
  • Fat 82 g 127 %
  • Saturated 35 g 177 %
  • Carbs 88 g 29 %
  • Fiber 25 g 99 %
  • Protein 121 g 242 %
  • Cholesterol 748 mg 249 %
  • Sodium 5534 mg 231 %
  • Calcium 1677 mg 168 %
  • Magnesium 451 mg 107 %
  • Potassium 5567 mg 118 %
  • Iron 11 mg 62 %
  • Zinc 16 mg 145 %
  • Phosphorus 2112 mg 302 %
  • Vitamin A 793 µg 88 %
  • Vitamin C 417 mg 463 %
  • Thiamin (B1) 1 mg 91 %
  • Riboflavin (B2) 3 mg 244 %
  • Niacin (B3) 11 mg 68 %
  • Vitamin B6 4 mg 275 %
  • Folate equivalent (total) 498 µg 125 %
  • Vitamin B12 4 µg 158 %
  • Vitamin D 1 µg 6 %
  • Vitamin E 10 mg 66 %
  • Vitamin K 303 µg 253 %

* 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.

Shrimp-and-Feta-Stuffed Zucchini

Ingredients

  • 2 tbsp. extra-virgin olive oil, plus more for brushing
  • 1 large white onion
  • 1 red bell pepper
  • 1/2 fennel bulb
  • 1 clove garlic
  • 4 plum tomatoes
  • 1/2 tsp. crushed red pepper
  • salt
  • Freshly ground black pepper
  • 3/4 lb. shelled and deveined large shrimp
  • 2 tbsp. chopped parsley
  • 2 tbsp. chopped dill
  • 6 small round or oblong zucchini (2 1/2 pounds)
  • 1 1/2 c. crumbled feta

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