Zucchini Pancakes with Creamy Chicken Filling

This recipe is taken from parts that have been here before. The zucchini pancakes are made by grating 2 large zucchini squash, pressing them to remove the water and mixing with 1 beaten egg, 1/2C grated parmesan cheese and enough flour to make a thick pancake like mix. Refrigerate until ready to use. For the filling, caramelize a sliced medium onion in 1T butter and 1T olive oil. Add 1t of sugar to help develop a nice tan color in the onion. Add 1C shredded cooked chicken, 8 oz. of cream cheese and 2T of a Provincial Spice mix (contains, basil, thyme and lavender). Mix well and set aside. The sauce was made by preparing a roux consisting of 1T butter and 1T flour and 2T fresh chopped basil. Stir in 1C chicken stock and gently heat to a simmer. Fry the pancake mix in 1T olive oil, flattening with a spatula. Flip when firm and brown. When all of the pancakes have cooked, assemble the dish by placing a layer of pancakes on the bottom of a baking dish, covering with the chicken filling, topping with another layer of pancakes and spooning on the sauce. Bake uncovered in a 375 degree oven for about 20 min, until the filling is bubbly. A delicious use of the many zucchini squash that are around in the summer.