Zucchini, Sausage, and Feta Casserole

Yield: 6 servings (serving size: 1 cup)
Source: Cooking Light, JULY 2007
CL Comments: This pasta casserole combines pantry ingredients with fresh summer produce for a hearty, family-friendly dish. Any leftovers are even better the next day as the flavors have time to meld.
Comments from a PA Kitchen: A new way to use up zucchini and that's what I was looking for. This was better leftover yesterday for lunch. Next time, I'll use reduced fat feta and use 3 oz instead of 2.


2 1/2 cups uncooked ziti (short tube-shaped pasta)
8 ounces chicken sausage
Cooking spray
1 teaspoon olive oil
5 cups thinly sliced zucchini (about 1 1/2 pounds)
2 cups vertically sliced onion (about 1)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
2 teaspoons all-purpose flour
1/2 cup (2 ounces) crumbled feta cheese
1/2 cup (2 ounces) shredded part-skim mozzarella cheese


  1. Preheat oven to 400°.
  2. Cook pasta in boiling water 5 minutes, omitting salt and fat; drain.
  3. Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook until browned, stirring to crumble. Remove from pan. Heat oil in pan. Add zucchini, onion, salt, pepper, and garlic. Cook 10 minutes or until vegetables are tender and zucchini begins to brown, stirring occasionally.
  4. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; cook 1 minute. Combine zucchini mixture, pasta, sausage, and feta cheese in a large bowl; toss well. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle evenly with mozzarella cheese. Bake at 400° for 20 minutes or until bubbly and lightly browned.


H.U: 6 per serving
CALORIES 284 (27% from fat); FAT 8.6g (sat 4.6g,mono 1.9g,poly 0.6g); PROTEIN 16.9g; CHOLESTEROL 35mg; CALCIUM 160mg; SODIUM 433mg; FIBER 2.6g; IRON 2mg; CARBOHYDRATE 35.3g

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