Turkish Zucchini Pancakes

Ingredients:

• 1 pound zucchini, trimmed, coarsely grated
• 1/3 cup chopped parsley
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh tarragon or 2 teaspoons dried
• 2 cups chopped green onions
• 1/2 teaspoon ground pepper
• 4 eggs, beaten to blend
• 1/2 cup crumbled feta cheese (about 3 ounces)
• 1/2 cup all whole wheat pastry flour
• 1/2 cup chopped walnuts (about 3 ounces)
• 1/3 cup chopped fresh dill or 1-1/2 tablespoons dried dill weed
• Olive oil spray

Directions:

Place grated zucchini in colander. Sprinkle zucchini with salt and let stand 30 minutes to drain. Squeeze zucchini between hands to remove liquid, then squeeze dry in several layers of paper towels.

Combine zucchini, chopped green onions, eggs, flour, chopped dill, parsley, tarragon, and pepper in medium bowl. Mix well. Fold in crumbled feta cheese. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold chopped walnuts into zucchini mixture.

Preheat oven to 300 degrees F. Place baking sheet in oven. Spray large nonstick skillet with olive oil spray. Heat skillet over medium-high heat. Drop zucchini mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven to keep warm. Serve pancakes hot.

Makes about 20. Each pancake provides 71 calories, 3g fat (0g sat), 20mg cholesterol, 9g carbohydrates, 3g protein, 2g fiber, 195mg sodium, 222mg potassium, and 53mg calcium.