“A great way to use zucchini. Pancakes with a wonderful chicken sauce served over them.” - by ranchlady
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Melt 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.
- Stir eggs, flour, Parmesan cheese, parsley, chives, and zucchini together in a large bowl.
- Melt 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.
- Spoon chicken sauce over zucchini pancakes to serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 342 cal
- 17%
- Fat
- 18.6 g
- 29%
- Carbs
- 15.8 g
- 5%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"I really wanted to like this recipe, and I hate to leave a negative first review...but we couldn't eat this. The texture of the zucchini patties was odd and the flavor of both the patties and the sau..." See morece was very, very bland. Even after attempts to tweak the sauce, this just wasn't good."
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