Chicken Zucchini Bake

Chicken Zucchini Bake

30
DebbieJoe 0

"When zucchini is abundant, this seems to be one of my family's favorite ways to use it -- simple and extremely tasty! If you want it for breakfast -- eliminate the chicken!"
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Ingredients

1 h 15 m servings 457 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 942 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until the egg mixture is set and the cheese is browned and bubbling, about 20 minutes.

Reviews

30
  1. 38 Ratings

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Most helpful positive review

OMG SO SO GOOD!!!! Let me start off by saying I was very skeptical about this recipe. I just put down my fork and yet I want more. This recipe is such a surprise you will be blown away by the fl...

Most helpful critical review

I followed the recipe to the tee but my dish came out dry, like it needed more cheese or maybe a can of mushroom soup added to it. It did taste good though.

OMG SO SO GOOD!!!! Let me start off by saying I was very skeptical about this recipe. I just put down my fork and yet I want more. This recipe is such a surprise you will be blown away by the fl...

Just made this for dinner this evening. Recipe is true to the text. Start to finish took me 1hr 15min! Instead of slicing the onion, I fine diced it & sauteed it. (Our family doesn't like chu...

I thought this was delicious. I made it for my whole family and they all loved it. Next time I may add one more egg just as a personal preference but other than that it was fantastic!

This is a great tasting recipe. I made it exactly as written the first time and then made a couple of changes tonight just to suit my own taste. I added 2/3 cup of milk to the egg mixture to mak...

Yum! I layed the excess dough over the edges and rolled up around the casserole to make a crescent roll crust. Looks as great as it tastes. The honey mustard was a tasty surprise and I used hone...

this was delicious! i cut the chicken breast into pieces with salt and pepper and then baked it @425 for 25 mins. I steamed the zuccini and then added the chicken and zuccuni to the onion mix....

I followed the recipe to the tee but my dish came out dry, like it needed more cheese or maybe a can of mushroom soup added to it. It did taste good though.

Not my favorite. My husband liked it but my kids didn't. If I ever make it again (big IF) I'll use honey mustard instead of honey Dijon- just a personal taste.

Very good! Will make again! Tastes really good with hot sauce!