Zucchini Pancakes with Chicken Sauce

Cream of chicken soup makes a quick and creamy sauce for these easy zucchini pancakes.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 342 Calories

Ingredients

• ¼ cup milk
• 2 eggs, beaten
• ¼ cup all-purpose flour
• 1 tablespoon margarine
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 teaspoon dried parsley
• ¼ cup chopped onion
• 2 cups diced cooked chicken
• 2 tablespoons shredded Parmesan cheese
• 2 cups shredded zucchini, squeezed dry
• ¼ cup sliced celery
• 1 teaspoon dried chives

Recipe Instructions

Step 1

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.

Step 2

Stir eggs, flour, Parmesan cheese, parsley, chives, and zucchini together in a large bowl.

Step 3

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.

Step 4

Spoon chicken sauce over zucchini pancakes to serve.