Chicken Zucchini Bake

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

Preheat oven to 350 degrees F (175 degrees C).

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.