Chicken Zucchini Bake

A baked chicken and zucchini dish, made with cooked chicken breast meat and prepared crescent roll dough, is a tasty, easy meal when you have a lot of zucchini. Honey mustard adds a sweet zing.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 457 Calories

Ingredients

• 3 eggs
• 2 (8 ounce) cans refrigerated crescent rolls
• 1 large onion, sliced
• 4 cups sliced zucchini
• 1 (8 ounce) package shredded mozzarella cheese
• 2 cups cooked, shredded chicken breast meat
• 2 tablespoons honey Dijon mustard
• 0.25 teaspoon ground black pepper
• 0.25 cup butter
• 0.25 teaspoon salt
• 0.25 teaspoon dried oregano
• 0.25 teaspoon garlic powder
• 0.25 teaspoon dried basil

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Open the cans of crescent rolls, unroll the dough, and place the dough into the bottom of an 11x15-inch baking pan. Do not separate the rolls. Press the edges of the dough up the sides of the pan to make a shallow crust. Spread the honey mustard over the dough.

Step 3

Place the zucchini and a few tablespoons of water into a saucepan over medium heat, cover, and bring to a boil. Reduce heat to medium-low, and cook the zucchini until tender, about 15 minutes. Drain and set the zucchini aside. Place the onion in a large skillet with butter over medium heat, and cook and stir until the onion is translucent, 5 to 8 minutes. Stir the cooked zucchini and chicken into the onion, and mix well. Let the mixture heat for about 5 minutes, stirring occasionally. Spread the zucchini mixture in an even layer over the crust.

Step 4

In a bowl, beat the eggs with salt, black pepper, basil, oregano, and garlic powder; pour the egg mixture over the zucchini. Sprinkle the cheese over the top.

Step 5

Bake in the preheated oven until the egg mixture is set and the cheese is browned and bubbling, about 20 minutes.