Zucchini Pancakes with Feta, Walnuts and Oregano Recipe | @Atkins

Zucchini Pancakes with Feta, Walnuts and Oregano Recipe


Atkins Zucchini Pancakes with Feta, Walnuts and Oregano
7.7g
Net Carbs
Prep Time: 30 Minutes
Style:Mediterranean/Greek
Cook Time: 25 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

18.5g

Protein

18g

Fat

4.1g

Fiber

270.3cal

Calories

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INGREDIENTS

  • 0 1/2 Atkins Soy-Free Flour Mix
  • 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

DIRECTIONS

Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe; you will need 1/2 cup.

  1. 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.
  2. 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).
  3. 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.
  4. Transfer to a baking sheet and place in oven to keep warm while preparing remaining pancakes. Each serving is about 4 pancakes.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.