• 35minutes
  • 440calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 cups uncooked ziti pasta

  2. 1/2 lb Italian sausage

  3. 2 tablespoons olive oil

  4. 5 cups thinly sliced zucchini (1 1/2 lbs.)

  5. 1 medium onion , thinly sliced

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon fresh ground black pepper

  8. 3 garlic cloves , minced

  9. 1/2 cup chicken broth

  10. 2 teaspoons all-purpose flour

  11. 1/2 cup crumbled feta cheese

  12. 3/4 cup shredded mozzarella cheese

Instructions Jump to Ingredients ↑

  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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