Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 medium zucchini (about 1 pound), trimmed, coarsely grated
- 1/2 teaspoon salt
- 3 green onions, chopped (1/3 cup)
- 3 large eggs, beaten
- 1/2 cup Atkins Quick QuisineTM Bake Mix
- 1/3 cup fresh parsley, chopped
- 1 teaspoon fresh oregano, chopped
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup crumbled feta cheese (about 3 ounces)
- 1/3 cup walnuts, finely chopped (about 2 ounces)
- Olive oil for frying
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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.