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Chicken Zucchini Bake
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Delicious baked chicken and zucchini with honey mustard using cooked chicken breast and crescent roll dough - a flavorful and simple dish for abundant zucchini.
Ingredients:
  • 2 (8 ounce) cans refrigerated crescent rolls
  • 2 tablespoons honey Dijon mustard
  • 4 cups sliced zucchini
  • 1 large onion, sliced
  • 0.25 cup butter
  • 2 cups cooked, shredded chicken breast meat
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon dried basil
  • 0.25 teaspoon dried oregano
  • 0.25 teaspoon garlic powder
  • 1 (8 ounce) package shredded mozzarella cheese
Instructions:
  • Preheat oven to 350°F (175°C) to get the perfect baking temperature.
  • Unwrap and lay out the crescent roll dough from the cans into the bottom of an 11x15-inch baking pan, ensuring not to separate the rolls. Press the edges of the dough up the sides of the pan to create a shallow crust. Evenly spread the honey mustard over the dough.
  • Put zucchini and water in a saucepan over medium heat, cover, and bring to a boil. Simmer until tender, approximately 15 minutes. Drain and set aside. In a skillet, cook onion in butter over medium heat until translucent, about 5-8 minutes. Add cooked zucchini and chicken, mix well, and heat for 5 minutes. Spread the mixture evenly over the crust.
  • Combine eggs with a flavorful blend of salt, black pepper, basil, oregano, and garlic powder. Pour this seasoned mixture over the zucchini and finish by generously sprinkling cheese over the top.
  • Bake in the oven until the eggs are cooked through and the cheese is golden and bubbly, approximately 20 minutes.

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