Instructions: 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.

Add green onions, eggs, bake mix, parsley, oregano, and pepper; mix well. Fold in the feta and nuts.

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.

This recipe yields 4 servings.

Description: "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."

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