Description
This Chicken Zucchini Bake combines tender zucchini, savory shredded chicken, and melted mozzarella cheese atop a buttery crescent roll crust, all brought together with a hint of honey Dijon mustard and aromatic herbs. Baked to golden perfection, this hearty casserole makes a comforting and flavorful meal perfect for any occasion.
Ingredients
Scale
Crust and Sauce
- 2 (8 ounce) cans refrigerated crescent rolls
- 2 tablespoons honey Dijon mustard
- ¼ cup butter
Vegetables and Chicken
- 4 cups sliced zucchini
- 1 large onion, sliced
- 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
Topping
- 1 (8 ounce) package shredded mozzarella cheese
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper baking temperature for the crust and casserole.
- Prepare the crust: Unroll the crescent roll dough and press it into the bottom and up the sides of an 11×15-inch baking pan to form an even crust. Make sure not to separate the rolls. Then, spread the honey Dijon mustard evenly over the crust for a sweet and tangy flavor base.
- Cook the zucchini: Place the sliced zucchini in a saucepan with a few tablespoons of water. Cover and bring to a boil over medium heat. Reduce the heat to medium-low and let it simmer until the zucchini is tender, about 15 minutes. Drain the zucchini thoroughly and set aside.
- Sauté the onions: Melt the butter in a skillet over medium heat. Add the sliced onions and cook until they become translucent and soft, approximately 5-8 minutes, which will enhance their natural sweetness.
- Combine chicken and vegetables: Add the cooked zucchini and shredded chicken to the skillet with the onions. Cook the mixture for another 5 minutes, stirring occasionally to blend the flavors and ensure even heating. Then, spread this mixture evenly over the prepared crescent roll crust.
- Prepare the egg mixture: In a separate bowl, whisk together the eggs, salt, ground black pepper, dried basil, dried oregano, and garlic powder until well combined. Pour this egg mixture evenly over the zucchini and chicken layer in the baking pan.
- Add the cheese topping: Sprinkle the shredded mozzarella cheese evenly on top of the egg layer, creating a deliciously melty, golden crust when baked.
- Bake the casserole: Place the baking pan in the preheated oven and bake for about 20 minutes, or until the eggs are set and the mozzarella cheese on top is golden brown and bubbling. Remove from the oven and allow it to cool slightly before serving.
Notes
- For extra flavor, consider adding minced garlic or red pepper flakes to the onion sauté.
- You can substitute mozzarella cheese with a blend of cheeses such as cheddar or Parmesan for varying flavors.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- Use fresh herbs instead of dried for a more vibrant taste if preferred.
- Make sure to drain the zucchini well to avoid a soggy crust.
