chicken zucchini bake

zucchini was on sale at publix a few weeks ago.  i get a lot of from the sale ads which incidentally, makes tom happy because i spend less on groceries each week.  thinking about zucchini took me back to summer and out of the icy winter that we’ve been having down here in nashville.  so i found this recipe online.

it’s a recipe that needs a bit of tweaking, but was pretty tasty for a first try.

slightly adapted from: allrecipes.com

• 1 8 oz. can refridgerated crescent rolls
• 2 tbsp honey mustard
• 2 c sliced zucchini
• 1/2 onion, sliced
• 1/8 c butter
• 2 c cooked, shredded chicken meat
• 2 eggs
• 1/2 c milk
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp dried basil
• 1/4 tsp dried oregano
• 1/4 tsp garlic powder
• 2 c shredded mozzarella cheese

1. preheat oven to 350°.
   
2. open the can of crescent rolls, unroll the dough and place the dough into the bottom of a 9″ x 9″ baking pan.  do not separate the rolls.  press the edges of the dough up the sides of the pan to make a crust, spread the honey mustard over the dough.
3. place the zucchini and a few tbsp 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. min.  drain and set the zucchini aside.
   
4. place the onion in a large skillet with butter over medium heat, and cook and stir until the onion is translucent, 5-8 min.  stir the cooked zucchini and chicken into the onion and mix well.  let the mixture heat for about 5 min., stirring occasionally.  spread the zucchini mixture in an even layer over the crust.
5. in a bowl, beat the eggs with milk and seasonings; pour the egg mixture over the zucchini.  sprinkle the cheese over the top.
   
6. bake until the egg mixture is set and the cheese is browned and bubbling, about 20 min.  broil if needed.

enjoy!