Zucchini Pancakes With Chicken Sauce Recipes

ZUCCHINI PANCAKES WITH CHICKEN SAUCE

Steps:

• 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.

ZUCCHINI PANCAKES WITH CHICKEN SAUCE

Steps:

• 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.

ZUCCHINI PANCAKES WITH YOGURT DILL SAUCE

Steps:

• To make sauce: In a ceramic or plastic bowl, combine all ingredients, cover, and chill.
• (If you are making sauce in advance, add lemon juice just before serving, or yogurt will separate).
• To make the pancakes: Grate zucchini and potatoes on the large hole side of a hand held box grater or in a food processor fitted with shredding disk.
• Put the grated vegs in a bowl and add onion, olive oil, salt and pepper.
• Preheat oven to 300*.
• In a 7 1/2" nonstick omelet pan, heat 1 teaspoons of the veg. oil together with 1/4 teaspoons of melted butter over med. high heat until hot.
• Pour 3/4 cup of the grated vegs. and spread mixture to the edges of pan, pressing down firmly with a rubber spatula to form a pancake about 1/4" thick.
• Cook about 3 mins., until edges begin to brown.
• Gently lift pancake with the spatula to check underside. If deep golden brown in color turn or flip the pancake and cook 3 to 4 minutes more, until golden.
• Remove pancake to paper towel to drain, then transfer to a baking sheet.
• Place in oven to keep warm.
• Make more pancakes in same manner (add 1 teaspoons of oil and a bit of butter for each one).
• To serve, put a generous 1/4 cup of greens on 6 salad plates.
• Spread each pancake with 2 tbls. yogurt dill sauce, then put pancake on greens.
• Arrange 2 slices of salmon on top.
• Garnish with chives, lemon slices, pepper.
• Serve remaining sauce on the side.