Zucchini, Sausage, and Feta Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 250.8
  • Total Fat: 3.6 g
  • Cholesterol: 20.4 mg
  • Sodium: 871.4 mg
  • Total Carbs: 40.1 g
  • Dietary Fiber: 6.9 g
  • Protein: 19.0 g

View full nutritional breakdown of Zucchini, Sausage, and Feta Casserole calories by ingredient

Number of Servings: 6


    8 ounces uncooked whole wheat penne
    8oz ground lean pork or ground turkey breast or chicken breast
    1/2 Tbsp italian sausage seasoning
    Cooking spray
    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 ff feta cheese
    1/2 cup (2 ounces) shredded ff 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 sausage (or 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.

Yield: 6 servings (serving size: 1 cup)