Rating: 4 stars
65 Ratings
  • 5 star values: 35
  • 4 star values: 14
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 4

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!

Recipe Summary

cook:
45 mins
total:
1 hr 15 mins
prep:
30 mins
Servings:
8
Yield:
1 11x15-inch dish
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • 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.

  • Bake in the preheated oven until the egg mixture is set and the cheese is browned and bubbling, about 20 minutes.

Nutrition Facts

457 calories; protein 24.3g; carbohydrates 29.3g; fat 25.4g; cholesterol 129.5mg; sodium 942.4mg. Full Nutrition
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