Zucchini Pancakes with Chicken Sauce

Yield

4 servings

20

30

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

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.

Calories: 342 kcal

Carbohydrates: 15.8 g

Cholesterol: 167 mg

Fat: 18.6 g

Fiber: 1.2 g

Protein: 27.4 g

Sodium: 702 mg