Zucchini Pancakes With Feta, Walnuts And Oregano

By á-170456

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

Details

Servings 4

Preparation

Step 1

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