Description Edit

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.

Zucchini Pancakes with Feta, Walnuts and Oregano


Ingredients Edit

  • 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 Edit

  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.
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