Zucchini Pancakes With Feta, Walnuts And Oregano

Zucchini Pancakes With Feta, Walnuts And Oregano
Zucchini Pancakes With Feta, Walnuts And Oregano

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    medium zucchini - (abt 1 lb) trimmed, and coarsely grated

  • 1/2

    teaspoon salt

  • 3

    green onions chopped

  • 3

    eggs beaten

  • 1/2

    cup Atkins Bake Mix

  • 1/3

    cup chopped fresh parsley

  • 1/2

    teaspoon dried oregano

  • 1/2

    teaspoon freshly-ground black pepper

  • 1/2

    cup crumbled feta cheese - (abt 3 oz)

  • 1/3

    cup chopped walnuts

  • Olive oil for frying

Directions

In a colander, toss zucchini with salt and let stand 30 minutes to drain excess water. Press zucchini with the back of a spoon and then blot between paper towels. Place in a medium bowl. Add green onions, eggs, bake mix, parsley, oregano, and pepper; mix well. Fold in the feta and nuts. Heat oven to warm setting. In a large nonstick skillet, heat a thin layer of oil over medium-high heat. In batches, drop zucchini in heaping tablespoonfuls onto skillet and cook until golden brown, about 3 minutes per side. Transfer to oven to keep warm while preparing remaining pancakes. This recipe yields 4 servings. Carbohydrates: 2 grams Net Carbs: 1.5 grams Fiber: 0.5 grams Protein: 1.5 grams Fat: 4.5 grams Calories: 55

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