Chicken Zucchini Flips

¼ c. chopped onion
¼ c. sliced celery
2 T. butter
1 can condensed cream of chicken soup
¼ c. milk
2 c. diced cooked chicken
2 eggs, beaten
¼ cup all-purpose flour
2 T. grated parmesan cheese
1 tsp. snipped chives
1 tsp. snipped parsley
Dash of pepper and salt
3 med. zucchini, shredded and drained (2 cups)

In small saucepan, cook onion and celery in butter or margarine till tender but not brown. Add soup and milk; stir in chicken and heat through. Keep warm. In med. bowl, combine eggs, flour, cheese, chives, parsley, salt, and pepper. Add zucchini; mix well. Drop ¼ c. batter onto greased griddle or skillet and flatten slightly; cook till browned. Turn and brown other side. Remove and keep warm. Repeat to make a total of 8 pancakes. Top with sauce.