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Zucchini Pancakes with Feta, Walnuts and Oregano Recipe


Atkins Zucchini Pancakes with Feta, Walnuts and Oregano
7.7g
Glucides nets Atkins™
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

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 0 1/2tspBlack Pepper
  • 2mediumZucchini
  • 3ozFeta Cheese
  • 1Tbspolive oil USDA
  • 3medium (4-1/8" long)Scallions or Spring Onions
  • 0 1/2tspSalt
  • 0 1/3cup, choppedEnglish Walnuts
  • 0 1/3cupParsley
  • 3largeEgg (Whole)
  • 0 1/3TbspOregano, dried
  • 0 1/2Atkins 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.

  1. 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.
  2. 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).
  3. 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.
  4. 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.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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