Zucchini Pancakes with Feta, Walnuts and Oregano Recipe
Cook Time: 25 Minutes
Phase: Phase 3
0 1/2 servings
2 medium Zucchini
0 1/2 tsp Salt
3 medium (4-1/8" long) Scallions or Spring Onions
3 large Egg (Whole)
0 1/3 cup Parsley
0 1/3 Tbsp Oregano, dried
0 1/2 tsp Black Pepper
3 oz Feta Cheese
1 Tbsp olive oil
0 1/3 cup, chopped English Walnuts
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe; you will need 1/2 cup.
- Shred zucchini. 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. Dice the onions.
- Add diced green onions, eggs, baking mix, parsley, oregano, and pepper; mix well. Fold in the feta and nuts. Turn oven to a warm setting (low temperature).
- Heat a non-stick skillet over medium to medium-high heat and brush with oil. For each pancake, use 1 heaping tablespoon, and spread flat in pan, making four pancakes at a time, cooking about 3 minutes per side, until golden brown.
- Transfer to a baking sheet and place in oven to keep warm while preparing remaining pancakes. Each serving is about 4 pancakes.
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.