Easy Chicken Zucchini Bake Recipe

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
• 3 eggs eggs
• 0.25 teaspoon salt
• 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

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Unroll the crescent roll dough and place it in an ungreased 11x15-inch baking pan, pressing the edges to form a crust. Spread honey mustard evenly over the dough.
3. In a saucepan, combine the zucchini and a few tablespoons of water. Bring to a boil over medium heat, then reduce heat and simmer for about 15 minutes, or until tender. Drain well. In a large skillet, sauté the onion in butter over medium heat until translucent, about 5 to 8 minutes. Stir in the cooked zucchini and chicken, heating for about 5 minutes, stirring occasionally. Spread the mixture evenly over the crescent roll crust.
4. In a bowl, whisk together the eggs, salt, black pepper, basil, oregano, and garlic powder. Pour the egg mixture over the zucchini filling and sprinkle with cheese.
5. Bake in the preheated oven for about 20 minutes, or until the egg mixture is set and the cheese is melted, browned, and bubbly.

Nutrition

• Calories: 457 kcal
• Fat Content: 25 g
• Fiber Content: 1 g
• Sugar Content: 6 g
• Sodium Content: 942 mg
• Protein Content: 24 g
• Cholesterol Content: 130 mg
• Carbohydrate Content: 29 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g