Zucchini Pancakes with Feta, Walnuts and Oregano

Zucchini Pancakes with Feta, Walnuts and Oregano Recipe | Greek Vegetarian Dish

Region / culture: Greece | Preparation time: 45 minutes | Cooking time: 12 minutes | Servings: 4 |

Vegetarian diet

Introduction

Zucchini pancakes with feta, walnuts, and oregano are a delicious and nutritious dish that can be enjoyed for breakfast, lunch, or dinner. These savory pancakes are packed with flavor and are a great way to use up an abundance of zucchini from your garden or local farmers market.

History

Zucchini pancakes have been a popular dish in Mediterranean cuisine for centuries. The combination of zucchini, feta, and oregano creates a harmonious blend of flavors that is both satisfying and comforting. This recipe puts a modern twist on the classic dish by adding walnuts for a crunchy texture and extra protein.

Ingredients

2 medium zucchini (about 1 lb (454 g)), trimmed, coarsely grated
0.5 tsp salt
3 green onions, chopped (0.33 cup)
3 large eggs, beaten
0.5 cup Atkins Quick Quisine™ Bake Mix
0.33 cup fresh parsley, chopped
1 tsp fresh oregano, chopped
0.5 tsp freshly ground black pepper
0.5 cup crumbled feta cheese (about 3 oz (85 g))
0.33 cup walnuts, finely chopped (about 2 oz (57 g))
olive oil for frying

How to prepare

In a colander, toss the zucchini with salt and let it stand for 30 minutes to drain excess water. Press the zucchini with the back of a spoon and then blot it between paper towels. Place it in a medium bowl.
Add the green onions, eggs, bake mix, parsley, oregano, and pepper; mix well. Fold in the feta and nuts.
Heat the oven to the warm setting. Heat a non-stick skillet over medium-high heat and brush it with oil. For each pancake, use 1 heaping tablespoon of the mixture and spread it flat in the pan, making four pancakes at a time. Cook for about 3 minutes per side, until golden brown. Transfer the cooked pancakes to a baking sheet and place them in the oven to keep them warm while preparing the remaining pancakes.

Variations

Add diced tomatoes or roasted red peppers for extra flavor.
Substitute the feta cheese with goat cheese or ricotta.
Use different herbs such as dill or mint for a fresh twist.

Cooking Tips & Tricks

Make sure to drain the excess water from the grated zucchini to prevent the pancakes from becoming soggy.

- Use a non-stick skillet and brush it with oil to prevent the pancakes from sticking.

- Keep the cooked pancakes warm in the oven while preparing the remaining batches.

Serving Suggestions

Serve the zucchini pancakes with a dollop of Greek yogurt or sour cream and a side salad for a complete meal.

Cooking Techniques

Grate the zucchini using a box grater or food processor.

- Press the grated zucchini to remove excess water before mixing it with the other ingredients.

Ingredient Substitutions

Use almond flour or coconut flour instead of the Atkins Quick Quisine™ Bake Mix.

- Substitute the walnuts with pine nuts or almonds.

Make Ahead Tips

Prepare the zucchini pancake mixture in advance and refrigerate it for up to 24 hours before cooking.

Presentation Ideas

Stack the zucchini pancakes on a plate and garnish with fresh herbs and a sprinkle of feta cheese.

Pairing Recommendations

Pair the zucchini pancakes with a glass of white wine or a refreshing cucumber mint cooler.

Storage and Reheating Instructions

Store any leftover zucchini pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Each serving of zucchini pancakes with feta, walnuts, and oregano contains approximately 200 calories.

Carbohydrates

Each serving of zucchini pancakes with feta, walnuts, and oregano contains approximately 10 grams of carbohydrates.

Fats

Each serving of zucchini pancakes with feta, walnuts, and oregano contains approximately 12 grams of fats.

Proteins

Each serving of zucchini pancakes with feta, walnuts, and oregano contains approximately 8 grams of proteins.

Vitamins and minerals

Zucchini is a good source of vitamins A and C, as well as potassium and magnesium. Feta cheese provides calcium and vitamin B12, while walnuts are rich in omega-3 fatty acids and antioxidants.

Alergens

This recipe contains dairy (feta cheese) and nuts (walnuts), which may be allergens for some individuals.

Summary

Zucchini pancakes with feta, walnuts, and oregano are a balanced meal that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Zucchini pancakes with feta, walnuts, and oregano are a flavorful and nutritious dish that is perfect for any meal of the day. With a balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals, these pancakes are a delicious way to enjoy the bounty of summer zucchini.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Zucchini Pancakes with Feta, Walnuts and Oregano. It was a warm summer day, the kind of day where the sun kissed your skin and the air was filled with the sweet scent of blooming flowers. I had been visiting a local farmer's market, perusing the stalls filled with fresh fruits and vegetables, when I came across a beautiful display of zucchinis.

As I picked up a few zucchinis to inspect them, the farmer who was tending to the stall struck up a conversation with me. He told me about how he had grown these zucchinis with care and love, and how they were the star ingredient in his family's favorite recipe for Zucchini Pancakes. Intrigued, I asked him for the recipe, and he gladly shared it with me.

The farmer's wife had learned to make these pancakes from her own grandmother, who had passed down the recipe through generations. It was a simple yet delicious dish that celebrated the bounty of the summer harvest. I couldn't wait to try it out for myself.

When I got home, I gathered all the ingredients I would need to make the Zucchini Pancakes. I grated the zucchinis and squeezed out the excess moisture, then mixed them with crumbled feta cheese, chopped walnuts, fresh oregano, and a touch of flour to bind everything together. The batter smelled wonderfully fragrant, with the earthy aroma of the oregano mingling with the nuttiness of the walnuts and the tang of the feta cheese.

I heated up a skillet and spooned the batter onto it, letting the pancakes sizzle and brown to perfection. As I flipped them over, I couldn't help but marvel at how beautiful they looked, with golden edges and flecks of green from the zucchinis and oregano. I knew they would taste just as good as they looked.

When the pancakes were cooked through, I plated them up and sprinkled them with a little extra feta cheese and a drizzle of honey for a touch of sweetness. I took a bite, and my taste buds were immediately greeted with a burst of flavors – the savory zucchini, the creamy feta, the crunchy walnuts, and the herbaceous oregano all blending together in perfect harmony.

I couldn't believe how delicious the Zucchini Pancakes turned out to be. They were a true celebration of summer, with each bite transporting me back to that warm day at the farmer's market where I had first discovered the recipe. I knew that this dish would become a staple in my own kitchen, a favorite to make for family and friends alike.

Over the years, I have made these Zucchini Pancakes countless times, each batch just as delicious as the last. I have shared the recipe with friends and loved ones, passing on the tradition of this dish that has brought me so much joy. And every time I make them, I am reminded of that fateful day at the farmer's market, when a simple conversation led me to discover a recipe that would become a cherished part of my culinary repertoire.

I am grateful to the farmer and his wife for sharing their family recipe with me, and I am honored to carry on the tradition of making these Zucchini Pancakes with Feta, Walnuts and Oregano. They are a reminder of the power of food to bring people together, to create memories, and to nourish both body and soul. And for that, I am truly thankful.