Zucchini Pancakes with Feta, Walnuts and Oregano

Description
Unlike potato pancakes, zucchini pancakes can be made ahead without sacrificing texture, since they are softer to begin with. If you wish, top each hot pancake with a dollop of sour cream.

Ingredients

 * 2 medium zucchini (about 1 pound), trimmed, coarsely grated
 * ½ teaspoon salt
 * 3 green onions, chopped (⅓ cup)
 * 3 large eggs, beaten
 * ½ cup Atkins Quick Quisine™ Bake Mix
 * ⅓ cup fresh parsley, chopped
 * 1 teaspoon fresh oregano, chopped
 * ½ teaspoon freshly ground black pepper
 * ½ cup crumbled feta cheese (about 3 ounces)
 * ⅓ cup walnuts, finely chopped (about 2 ounces)
 * olive oil for frying

Directions

 * 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.
 * 2) Add green onions, eggs, bake mix, parsley, oregano, and pepper; mix well. Fold in the feta and nuts.
 * 3) Heat oven to warm setting. 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. Transfer to a baking sheet and place in oven to keep warm while preparing remaining pancakes.