Directions:
- Whisk oil, vinegar,3/4 tsp salt and 1/4 tsp pepper. Add zucchini through dill and let stand 15 min until zucchini begins to soften.
- Meanwhile add 2 cups boiling water to bulgur, let stand until tender, 15 min.
- Serve the bulgur topped with the zucchini salad and sprinkled with goat cheese
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1410.84 Kcal (5907 kJ) | ||
| Calories from fat | 667.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 74.19g | 114% | |
|---|---|---|---|
| Cholesterol | 119.07mg | 40% | |
| Sodium | 434.8mg | 18% | |
| Potassium | 1370.49mg | 29% | |
| Total Carbs | 135.43g | 45% | |
| Sugars | 12.79g | 51% | |
| Dietary Fiber | 32.56g | 130% | |
| Protein | 63.23g | 126% | |
| Vitamin C | 18.5mg | 31% | |
| Iron | 7.9mg | 44% | |
| Calcium | 1207.8mg | 121% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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