Zucchini Pancakes with Chicken Sauce

Zucchini Pancakes with Chicken Sauce

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ranchlady 0

"A great way to use zucchini. Pancakes with a wonderful chicken sauce served over them."
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50 m servings 342 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 702 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  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.
  2. Stir eggs, flour, Parmesan cheese, parsley, chives, and zucchini together in a large bowl.
  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.
  4. Spoon chicken sauce over zucchini pancakes to serve.



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...

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...

The flavors didn't go well together and the pancakes were wet and mushy. Would not recommend.

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