chicken zucchini bake

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• 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.