Happy Monday ladies! I tried a new recipe over the weekend and I think it's wonderful. I'm sharing the recipe as I made it which was a little different that the actual recipe. I hope you enjoy!
1 tube reduced fat crescent rolls
1-2 tbs honey mustard
1-2 c. cooked, shredded chicken (I used the breast of a smaller rotisserie chicken and it was perfect)
3 c. shredded or sliced zucchini
1/2 medium onion diced
1 c. sliced white mushroom
1 tb. butter
2 eggs
1 c. shredded mozzorella cheese (I used reduced fat but you could probably leave this out or change to a different type of cheese)
2 tb. Italian seasoning
1/2 tb. garlic powder
salt to taste (I salted my veggies to taste and I think there was plenty of salt in the dish)
In a pan, melt butter and a few tb. of olive oil. Over medium heat add onions and cook about 5 minutes. Add mushrooms and continue to cook over medium heat until onions are tender and translucent. Add zucchini and cook until tender. Remove from heat and let sit for 5 minutes to cool.
In casserole dish layer crescent rolls, press into corners and up sides to create a shallow crust. Spread honey mustard in an even layer over crust. Sprinkle in chicken and then layer veggies over it.
In a bowl combine 2 eggs, cheese, pepper, garlic powder and Italian seasoning. Pour over veggies.
Bake @ 350 degrees for 20-25 minutes or until egg layer is firm and cheese is browned. Remove from oven. Let sit and cool for 5 minutes, but and serve.
I made this in a small Pyrex baking dish. I ended up using only 5 crescent rolls. You can easily adjust this recipe for the size of casserole that you make.
3 comments:
Zucchini makes me leery....but I think I'll give this one a try. My mom used to cut zucchini into slices, bread it, and fry it up. I really didn't like it served that way and it kind of skewed my opinion on the vegetable. I wonder if I could also try it with egg plant.
Well, I think it sounds good. I'm going to share it with Jason to see if he'd eat it. If so, I'll put him in charge since he's been the homemaker, housewife, etc. I love zucchini, so I'd like to try it. Thanks!
Jenny, I think eggplant would be a good substitute in this dish. You could also probaby skip the gourd type veggie and substitute broccoli or other veggie of choice. I think if you shredd the zucchini and saute it with the other veggies you might really enjoy it.
LeAnn, are you interested in renting out your homemaker? I would totally be willing to work something out :) I hope you enjoy it if you give it a try!
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