2 cups vertically sliced onion (about 1 large onion)
3 garlic cloves, minced
¼ tsp salt
¼ tsp freshly ground black pepper
½ cup fat free, reduced sodium chicken broth
2 tsp all-purpose flour
½ cup (2 ounces) crumbled feta cheese
½ cup shredded, part-skim mozzarella cheese
Instructions
Preheat oven to 400 degrees.
Cook the pasta in boiling water until barely al dente (subtract about 2 minutes from suggested cook time). Drain and set aside.
Remove the casings from the sausage. Slice the sausage into ¼ inch slices. Heat a large, non-stick skillet over medium-high heat. Coat the pan with non-stick cooking spray. Add the sausage and cook until evenly browned, stirring frequently. Remove sausage to a warm dish and set aside.
Heat 1-2 tsp olive oil in the same skillet. Add the zucchini, onions and garlic. Sprinkle with the salt and pepper. Saute for 8-10 minutes or until vegetables are crisp-tender and zucchini begins to brown, stirring frequently.
While vegetables are cooking, combine the broth and flour in a small bowl, stirring with a whisk. When the vegetables are crisp-tender, add the broth mixture to the pan, cook for 1 minute.
Combine the zucchini mixture, sausages, pasta, and feta cheese in a large bowl until combined. Spoon mixture into an 11 x 7 inch baking dish coated with cooking spray. Sprinkle with mozzarella cheese.
Bake at 400 degrees for 20 minutes or until bubbly.
Notes
I have made this recipe with a variety of chicken sausages, and I strongly recommend Aidells chicken sausage for this recipe in Italian Style with Mozzarella Cheese or Sun-Dried Tomato & Kale with Parmesan Cheese. Sometimes, if I'm feeling daring, I put a full cup of mozzarella on top of this casserole... yum!
Recipe by Laura's Cozy Kitchen at https://www.laurascozykitchen.com/zucchini-sausage-and-feta-casserole/