Ingredients50 m servings 342 cals
- 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.
Per Serving: 342 calories; 18.6 g fat; 15.8 g carbohydrates; 27.4 g protein; 155 mg cholesterol; 702 mg sodium. Full nutrition
ReviewsRead all reviews 3
Zucchini has a high water content. Press several times with paper towels and hand squeeze the water out after shredding the zucchini. This is crucial to this recipe. We enjoyed these zucchini...
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 t...