Can I freeze chicken zucchini bake?

Yes, chicken zucchini bake freezes well. Cool the bake completely, cut it into individual portions, and wrap each tightly in plastic wrap. Place the portions in freezer-safe containers or bags. To reheat, thaw in the refrigerator overnight and bake at 325 degrees Fahrenheit until warmed through.

How do I prevent my chicken zucchini bake from becoming watery?

Excess moisture from zucchini is the main cause of a watery bake. After cooking the zucchini, be sure to drain it thoroughly and press out as much liquid as possible with a clean kitchen towel. Pre-baking the crust for a few minutes can also help prevent sogginess.

Can I make chicken zucchini bake ahead of time?

Yes, you can prepare the entire bake up to 24 hours in advance. Assemble it completely except for the cheese topping. Cover it tightly with plastic wrap and refrigerate. When ready to bake, add the cheese and bake as directed, adding a few extra minutes if necessary to ensure it is heated through.

What can I use instead of crescent rolls in chicken zucchini bake?

You can replace crescent rolls with puff pastry, phyllo dough, or even a homemade biscuit crust. Each alternative brings a unique texture and flavor. Puff pastry adds a flaky, buttery layer while phyllo offers a delicate crunch.

Chicken Zucchini Bake: The Most Delicious Recipe for Cozy Family Dinners

Description

A savory and hearty crescent roll casserole filled with tender zucchini, shredded chicken, and onions, seasoned with herbs and baked with a cheesy, egg-based topping for a comforting family meal.

Ingredients

Scale

2 (8 ounce) cans refrigerated crescent rolls
2 tablespoons honey Dijon mustard
4 cups sliced zucchini
1 large onion, sliced
¼ cup butter
2 cups cooked, shredded chicken breast meat
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

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Instructions

Preheat oven to 350°F (175°C).
Unroll the crescent roll dough and press it into the bottom and up the sides of an 11×15-inch baking pan to form a crust. Do not separate the rolls. Spread honey Dijon mustard evenly over the crust.
Place sliced zucchini with a few tablespoons of water in a saucepan. Cover and bring to a boil over medium heat, then reduce to medium-low and simmer until tender, about 15 minutes. Drain and set aside.
In a skillet, melt butter over medium heat. Add sliced onion and cook until translucent, about 5-8 minutes.
Stir in cooked zucchini and shredded chicken. Cook for 5 minutes, stirring occasionally, then spread the mixture evenly over the prepared crust.
In a bowl, whisk together eggs, salt, black pepper, basil, oregano, and garlic powder. Pour the egg mixture evenly over the zucchini layer.
Sprinkle shredded mozzarella cheese on top.
Bake for about 20 minutes or until the egg is set and the cheese is golden brown and bubbling.

Notes

You can substitute yellow squash for zucchini or use a mix of both for variety.
Add a pinch of red pepper flakes for a spicy kick.
Serve warm with a side salad for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator 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