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Picture of Zucchini Tart with Feta
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1247 kcal 62 %
  • Fat 89 g 137 %
  • Saturated 49 g 247 %
  • Carbs 75 g 25 %
  • Fiber 16 g 63 %
  • Protein 49 g 98 %
  • Cholesterol 413 mg 138 %
  • Sodium 4029 mg 168 %
  • Calcium 1091 mg 109 %
  • Magnesium 288 mg 69 %
  • Potassium 3829 mg 81 %
  • Iron 8 mg 42 %
  • Zinc 9 mg 78 %
  • Phosphorus 1165 mg 166 %
  • Vitamin A 845 µg 94 %
  • Vitamin C 222 mg 247 %
  • Thiamin (B1) 1 mg 75 %
  • Riboflavin (B2) 3 mg 207 %
  • Niacin (B3) 8 mg 53 %
  • Vitamin B6 3 mg 206 %
  • Folate equivalent (total) 396 µg 99 %
  • Vitamin B12 3 µg 143 %
  • Vitamin D 2 µg 10 %
  • Vitamin E 4 mg 28 %
  • Vitamin K 101 µg 84 %

* 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 Tart with Feta

Ingredients

  • 1 (10″ × 13″) sheet frozen puff pastry, thawed and chilled
  • 12 small zucchini (about 2 1⁄2 lbs.), trimmed
  • Salt
  • 3 Tbsp. butter
  • 1 small onion, finely chopped
  • 10 cherry tomatoes, finely chopped, strained in a sieve, excess moisture pressed out
  • 1 cup (4 oz.) crumbled feta cheese
  • 1⁄2 cup ricotta
  • 2 Tbsp. chopped basil
  • Freshly ground black pepper
  • 1 egg, lightly beaten

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