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Zucchini Pancakes with Chicken Sauce Recipe

Recipe by: ranchlady

"A great way to use zucchini. Pancakes with a wonderful chicken sauce served over them."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook30 m
  • Ready In50 m
  • 1Melt 1 tablespoon margarine in a saucepan over medium heat; cook and stir onion and celery until tender, about 5 minutes. Stir cream of chicken soup and milk into the skillet until well mixed. Add cooked chicken and simmer until hot. Cover and keep warm over low heat until ready to use.
  • 2Stir eggs, flour, Parmesan cheese, parsley, chives, and zucchini together in a large bowl.
  • 3Melt remaining 1 tablespoon margarine in a large skillet over medium-high heat. Place 1/4 cup scoops of the zucchini mixture in the skillet in batches, flattening each mound slightly to form a pancake. Pan-fry until golden brown, 5 to 6 minutes per side.
  • 4Spoon chicken sauce over zucchini pancakes to serve.
Ingredients
  • 4 servings
  • 342 cals
  • 1 tablespoon margarine
  • 1/4 cup chopped onion
  • 1/4 cup sliced celery
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/4 cup milk
  • 2 cups diced cooked chicken
  • 2 eggs, beaten
  • 1/4 cup all-purpose flour
  • 2 tablespoons shredded Parmesan cheese
  • 1 teaspoon dried parsley
  • 1 teaspoon dried chives
  • 2 cups shredded zucchini, squeezed dry
  • 1 tablespoon margarine
Nutrition

Amount per serving ( 5 total)

  • Calories:
    342
    17%
  • Fat:
    18.6
    29%
  • Carbs:
    15.8
    5%
  • Protein:
    27.4
    55%
  • Cholesterol:
    155
    52%

Based on a 2,000 calorie diet

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