Zucchini Pancakes with Feta, Walnuts and Oregano Recipe

Name: Zucchini Pancakes with Feta, Walnuts and Oregano
Prep time: 30M
Cook time: 25 min
Total time: 55 min
Yield: 5
Ingredients: 0.5; 2; 3; 1 olive oil USDA; 3; 0.5; 0.33; 0.33; 3; 0.33; 0.5 Atkins Soy-Free Flour Mix

7.7g
Net Atkins Count ^TM

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

How to Calculate Atkins Net Carbs

INGREDIENTS

0 1/2 tsp
2 medium
3 oz
1 Tbsp olive oil USDA
3 medium (4-1/8" long)
0 1/2 tsp
0 1/3 cup, chopped
0 1/3 cup
3 large
0 1/3 Tbsp
0 1/2 Atkins Soy-Free Flour Mix

DIRECTIONS

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.

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.