13 Ingredients
  • 1 cup low-fat plain yogurt
  • 2 cups fresh whole-wheat breadcrumbs (see Tip)
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 medium shallots, minced, divided
  • 2 cups shredded cooked potato (see Note)
  • 1/2 teaspoon freshly ground pepper
  • 1/2 medium cucumber, peeled, seeded and shredded
  • 2 tablespoons chopped fresh dill, divided
  • 1 egg, beaten
  • 1/2 teaspoon salt, divided
  • 1 tablespoon red-wine vinegar
  • 1 pound zucchini,shredded
  • 1/2 cup crumbled reduced-fat feta cheese
Nutrition
481
24% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

25% 16

Saturated

27% 5

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

22% 67

Carbs (net)

- 61

Fiber

26% 6

Sugars

- 15

Sugars, added

- 0

Protein

37% 18

Cholesterol

20% 60

Sodium

39% 935

Calcium

36% 358

Magnesium

21% 88

Potassium

22% 1049

Iron

26% 5

Zinc

25% 3

Phosphorus

54% 375

Vitamin A

8% 68

Vitamin C

45% 40

Thiamin (B1)

60% 1

Riboflavin (B2)

54% 1

Niacin (B3)

33% 5

Vitamin B6

55% 1

Folate equivalent (total)

40% 160

Folate (food)

- 85

Folic acid

- 44

Vitamin B12

39% 1

Vitamin D

2% 0

Vitamin E

9% 1

Vitamin K

17% 20
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