Zucchini, Sausage, and Feta Casserole |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Trying to use up that late summer crop of zucchini? This is a hit for patio get-togethers. Ingredients:
2 1/2 cups uncooked ziti pasta |
1/2 lb italian sausage |
2 tablespoons olive oil |
5 cups thinly sliced zucchini (1 1/2 lbs.) |
1 medium onion, thinly sliced |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
3 garlic cloves, minced |
1/2 cup chicken broth |
2 teaspoons all-purpose flour |
1/2 cup crumbled feta cheese |
3/4 cup shredded mozzarella cheese |
Directions:
1. Preheat oven to 400 degrees.
2. Cook pasta in boiling, salted water for 5 minutes. Drain.
3. Remove casings from sausage. Heat oil in larege skillet over medium-high heat. Add sausage to pan, stirring to crumble; cooked until browned. Remove sausage from pan, reserving small amount of fat in bottom of skillet. Drain sausage on paper towel. Add zucchini, onion, garlic, and salt and pepper. Saute 8-10 minutes until vegetables are tender and zucchini is beginning to brown, stirring occasionally.
4. Whisk broth and flour together in small bowl. Add broth mixture to skillet, cook 1 minute. Combine zucchini mixture, pasta, sausage,and feta cheese in a large bowl; toss well. Spoon into a buttered 11x7 baking dish. Sprinkle evenly with mozarella cheese.
5. Bake for 20 minutes or until bubbly and lightly browned.
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