Zucchini Chicken Flips

2 cups grated zucchini
¼ cup chopped onion
¼ cup chopped celery
¼ cup milk
2 eggs, beaten
2 Tbsp Parmesan cheese
2 Tbsp margarine
¼ cup flour
1 can chicken soup
2 cups diced cooked chicken
1 cup grated cheese
salt and pepper to taste
2 Tbsp green onion
Poultry seasoning (optional)

In a saucepan, saute the onion and celery in margarine until tender. Add soup and milk. Stir in chicken. Heat through. Keep warm on simmer. Beat eggs in a medium bowl. Add zucchini and stir together. Add the flour, cheeses, salt and pepper and green onion. Mix together well. Heat fry pan to 350. Add some vegetable oil. Drop batter into fry pan. Flatten to look like a pancake. Brown well on both sides. Take out and place on plate. Spoon chicken sauce on one half and fold over. Eat while warm.