Zucchini Pancakes With Feta, Walnuts And Oregano

• 2 medium zucchini - (abt 1 lb)

• 0 coarsely grated

• 0 teaspoon salt

• 3 green onions

• 3 eggs

• 0 cup Atkins Bake Mix

• 0 cup chopped fresh parsley

• 0 teaspoon dried oregano

• 0 teaspoon Freshly-ground black pepper

• 0 cup crumbled feta cheese - (abt 3 oz)

• 0 cup chopped walnuts

• 0 olive oil

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. In a large nonstick skillet, heat a thin layer of oil over medium-high heat. In batches, drop zucchini in heaping tablespoonfuls onto skillet and cook until golden brown, about 3 minutes per side. Transfer to oven to keep warm while preparing remaining pancakes. 4. This recipe yields 4 servings. 5. Carbohydrates: 2 grams Net Carbs: 1.5 grams Fiber: 0.5 grams Protein: 1.5 grams Fat: 4.5 grams Calories: 55 Per Serving (excluding unknown items): 118 Calories";@ 9g Fat (67.7% calories from fat)";@ 7g Protein";@ 3g Carbohydrate";@ 1g Dietary Fiber";@ 140mg Cholesterol";@ 313mg Sodium. Exchanges: 0 Grain(Starch)";@ 1 Lean Meat";@ 0 Vegetable";@ 1 1/2 Fat.