These popcorn chicken pieces from Taiwan are really tasty. Chicken bite-sized pieces are flavored with five-spice, ginger, and soy sauce before being dipped in tempura batter and fried till crisp and golden.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
Ingredients
- 1/4 cup butter
- 4 cups thinly sliced zucchini
- 1 cup coarsely chopped onion
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 eggs, well beaten
- 1 (8 ounce) package shredded mozzarella cheese
- 1 (8 ounce) tube refrigerated crescent rolls
- 2 tablespoons yellow mustard
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat.
- Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.
- Separate crescent dough into two rectangles and place into a 8×12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.
- Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.
Nutrition Facts
| Calories | 271 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 8 g |
| Sodium | 647 mg |
| Sugars | 4 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I make this quite often because it is my family’s favorite. It is very easy to make. People go yuk when they see the mustard but it makes a great flavor in this recipe! You must make this! It will be your family’s favorite too!
Yummy & Easy. Only changes were – I used Muenster Cheese, Pillsbury dough sheet and Dijon mustard. The mustard really gave it a great pop of taste. Will definitely make again.
The zucchini has a really good taste and you can’t go wrong with a crescent roll crust, but it’s too eggy. The egg turns into the main event. Next time I’ll use one egg, put half the cheese in the freezer egg and zucchini mixture and sprinkle the rest of the cheese on top.
Pretty good. Followed the recipe exactly except I used a 9” x 12” dish and the crescent roll sheet that Pillsbury makes now. Had to stretch it a little thin for the slightly larger dish, but it was more than sufficient.
We added two more zucchini and it was perfect. This will be in our regular rotation.
All I can say, AMAZING!!!! I will be making this very often. My husband loved it too and he’s a meat-loving kind of guy!!
I followed the recipe exactly. After it cooked for 20 mins, I broiled it for 5 mins to get the top brown. This was really easy to make and very taste. I think next time I might add a little lemon juice, it just seemed like it needed some citrus, but that’s just my taste buds
I loved the flavor of this dish but personally I would have preferred it without the biscuits. Next time I will layer the veges and cheese in a pie dish, bake and serve hot.
An excellent side dish for the holidays.
A big hit with everyone. No leftovers! I have also made it without the drought for a delicious gluten free side dish.
I added venison sausage to it but I did not like the combination of mozzarella and zucchini. I think I would prefer cheddar instead. I really disliked the soggy bottom. I almost feel like the crust should have been parbaked because the taste of the almost raw dough was unappetizing.
I make this at least 3 times a month during zucchini season.. my husband LOVES this! The only changes I make are to add about 1/3 cup grated Parmesan, top it with thin slices of garden tomatoes, and use a pie dish instead of the casserole pan. Delish!
I’ve made this a few times as a different way to use the bountiful zucchini in my garden. My sons didn’t like the strong taste of the yellow mustard, so I tried it with Miracle Whip instead, and they ate it enthusiastically. My husband said it was better with the Miracle Whip. We aren’t huge fans of onions, so we often don’t make it with the onions, either, and it tastes great without them. I’ve also used frozen sliced zucchini, so this is a way to save fresh zucchini and use it later.
I had puffed pastry dough, so used that. Not sure it was best. Have always thought anything would work in puff pastry :). Very tasty, though.
I made this for an appetizer party recently. It was a huge hit! I made a few little changes – used 1 minced clove of garlic in place of the garlic powder and added it to the zucchini and onion as they were being sautéed. I left out the mustard – it just did not appeal to me. Had lots of requests for the recipe.
Will make this again
I found this recipe years ago in an old cookbook. I mainly make it when we are serving a brunch. I follow the recipe as given, except I make it in a pie pan. I often prepare this dish the night before I am going to serve it. I will put the prepared crust in a large ziploc bag and refrigerate. I will also prepare the filling and put it in a covered bowl and refrigerate. In the morning, I fill the pie crust and bake. Because everything is cold, it needs longer to cook. Even my carnivore guests love it and go for seconds. We never have leftovers.
I have a similar recipe with no spices in it. It was very bland. This recipe is the best! I doubled the recipe and put it in a 9×13 in baking dish. It was awesome!
Never goes wrong. Added Portobello sliced this time.
I have been making this since the Allrecipes Magazine came out with the recipe in it. I have made it many times exactly as written and everyone loves it. Today, I made it, adding some diced carrots because I had some that needed to be used. I have found that I like dijon mustard better. Other than that, it is a great recipe that can easily be modified depending on the kind of squash you have and other vegetables can be added and it is always good.
This recipe is incredible. The original recipe was a Pillsbury recipe contest winner back in the 1980s sometime and I have been making it ever since. That original recipe called for the Crescent rolls to be spread in a 10″ glass pie dish. I have found that you can also freeze it after it is put together but BEFORE baking. Just carefully put it on a shelf in the freezer. After it freezes cover it tightly with foil. Defrost in the refrigerator and bake according to directions. This recipe will “Wow” your family too.