I love zucchini, and usually in the summer we need LOTS of different recipes to use it! We’ve been making this recipe for years, and it really tastes great, and even freezes well! Enjoy!
Zucchini, Sausage, and Feta Casserole
Adapted from Cooking Light, July 2007
2 1/2 cups uncooked whole wheat penne (8 oz)
8 ounces ground turkey breast with 1/2 Tbsp italian sausage seasoning
1 Tbsp 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 chicken broth
2 teaspoons all-purpose flour*
1/2 cup (2 ounces) crumbled fat-free feta cheese
1/2 cup (2 ounces) shredded fat-free mozzarella cheese
Preheat oven to 400°.
Cook pasta in boiling water 5 minutes, omitting salt and fat; drain.
Heat a large nonstick skillet with 1/2 Tbsp oil over medium-high heat. Add ground meat and sausage seasoning 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.
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.
Total Fat: 3.6 g
Saturated Fat: 0.5 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 1.7 g
Cholesterol: 20.4 mg
Sodium: 871.4 mg
Potassium: 450.7 mg
Total Carbohydrate: 40.1 g
Dietary Fiber: 6.9 g
Sugars: 3.2 g
Protein: 19.0 g