Zucchini Keftedes with Feta and Dill recipes

Zucchini Keftedes with Feta and Dill recipes
13 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
  • Plain whole-milk or reduced-fat Greek-style yogurt (for garnish)
  • fresh dill
Nutrition
77
4% daily value
12 servings
                                       
                                            low-​sugar, vegetarian
     

Fat

7% 4

Saturated

11% 2

Trans

- 0

Monounsaturated

- 1

Polyunsaturated

- 1

Carbs

2% 6

Carbs (net)

- 5

Fiber

3% 1

Sugars

- 2

Sugars, added

- 0

Protein

7% 4

Cholesterol

9% 27

Sodium

8% 184

Calcium

9% 88

Magnesium

3% 14

Potassium

5% 167

Iron

3% 1

Zinc

4% 1

Phosphorus

10% 73

Vitamin A

4% 33

Vitamin C

18% 11

Thiamin (B1)

3% 0

Riboflavin (B2)

11% 0

Niacin (B3)

2% 0

Vitamin B6

8% 0

Folate equivalent (total)

6% 22

Folate (food)

- 22

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

0% 0

Vitamin E

2% 0

Vitamin K

15% 12
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