Zucchini Pancakes with Feta, Walnuts and Oregano Recipe

Atkins Zucchini Pancakes with Feta, Walnuts and Oregano
Net Carbs
Prep Time: 30 Minutes
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.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)



  • 3 large Egg (Whole)
  • 3 medium (4-1/8" long) Scallions or Spring Onions
  • 0 1/3 cup PARSLEY Adams Extract Co.
  • 0 1/3 cup, chopped ENGLISH WALNUTS Hy-Vee, Inc.
  • 3 tablespoon EXTRA VIRGIN OLIVE OIL Salov North America Corp.
  • 0 1/3 Tbsp Oregano, dried
  • 3 oz FETA CHEESE Troyer Specialty Foods, Inc.
  • 2 medium Zucchini
  • 0 1/2 tsp BLACK PEPPER Finlay Extracts & Ingredients USA, Inc.
  • 0 1/2 tsp SALT Morton Salt, Inc.
  • 1 25/48 Atkins Flour Mix


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

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.