Description
A comforting and savory crescent roll casserole filled with tender zucchini, shredded chicken, onions, and herbs, topped with a cheesy, egg-based mixture. This Chicken Zucchini Bake is a hearty and delicious family meal.
Ingredients
Crescent Roll Crust:
- 2 (8 ounce) cans refrigerated crescent rolls
- 2 tablespoons honey Dijon mustard
Filling:
- 4 cups sliced zucchini
- 1 large onion, sliced
- ¼ cup butter
- 2 cups cooked, shredded chicken breast meat
Egg Mixture:
- 3 eggs
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- 1 (8 ounce) package shredded mozzarella cheese
Instructions
- Preheat oven: Preheat to 350°F (175°C).
- Prepare crust: Press crescent roll dough into an 11×15-inch baking pan. Spread honey Dijon mustard over the crust.
- Cook zucchini: Boil zucchini until tender. Sauté onion in butter until translucent. Mix in zucchini and chicken.
- Layer mixture: Spread zucchini-chicken mixture over the crust.
- Prepare egg mixture: Whisk eggs, salt, pepper, basil, oregano, and garlic powder. Pour over the zucchini layer.
- Add cheese: Sprinkle mozzarella on top.
- Bake: Bake for 20 minutes until set and golden brown.
Notes
- You can use yellow squash or a mix of zucchini and yellow squash.
- Add red pepper flakes for a spicy kick.
- Serve with a side salad.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 95mg
