- 2 (8 ounce) cans refrigerated crescent rolls
- 2 tablespoons honey Dijon mustard
- 4 cups sliced zucchini
- 1 large onion, sliced
- 1/4 cup butter
- 2 cups cooked, shredded chicken breast meat
- 3 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1 (8 ounce) package shredded mozzarella cheese
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- Bake in the preheated oven until the egg mixture is set and the cheese is browned and bubbling, about 20 minutes.
06/20/2019
recipepes.com
chicken zucchini bake, recipe
PT15M
PT1H
5
455 calories
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