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Picture of Zucchini Keftedes With Feta And Dill
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2071 kcal 104 %
  • Fat 183 g 282 %
  • Saturated 33 g 163 %
  • Carbs 75 g 25 %
  • Fiber 11 g 43 %
  • Protein 43 g 85 %
  • Cholesterol 320 mg 107 %
  • Sodium 2520 mg 105 %
  • Calcium 1066 mg 107 %
  • Magnesium 167 mg 40 %
  • Potassium 1997 mg 42 %
  • Iron 8 mg 43 %
  • Zinc 7 mg 67 %
  • Phosphorus 874 mg 125 %
  • Vitamin A 394 µg 44 %
  • Vitamin C 126 mg 140 %
  • Thiamin (B1) 1 mg 48 %
  • Riboflavin (B2) 2 mg 165 %
  • Niacin (B3) 5 mg 30 %
  • Vitamin B6 2 mg 142 %
  • Folate equivalent (total) 270 µg 67 %
  • Vitamin B12 3 µg 124 %
  • Vitamin D 2 µg 11 %
  • Vitamin E 27 mg 178 %
  • Vitamin K 234 µg 195 %

* 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.

Zucchini Keftedes With Feta And Dill

Ingredients

  • 1 1/3 pounds medium zucchini, trimmed
  • 1 teaspoon coarse kosher salt
  • 1/2 cup thinly sliced green onions
  • 3 tablespoons chopped fresh dill
  • 3 tablespoons chopped fresh mint
  • 2 garlic cloves, minced
  • 1 teaspoon finely grated lemon peel
  • 1 cup panko (Japanese breadcrumbs)
  • 1 large egg, beaten to blend
  • 1 cup coarsely crumbled feta cheese
  • Canola oil (for frying)
  • Plain whole-milk or reduced-fat Greek-style yogurt (for garnish)
  • Additional chopped fresh dill (for garnish)

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