Zucchini, Sausage, Feta Casserole

Adapted from:   http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1634749&package_id=1826765

Yield

6 servings (serving size: 1 cup)

Ingredients

• 3/4 pound uncooked ziti (short tube-shaped pasta)
• 12 ounces chicken sausage
• Cooking spray
• 5 cups thinly sliced zucchini (about 1 1/2 pounds)
• 1 cup grape tomatoes, sliced in half
• 2 cups vertically sliced onion (about 1)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 garlic cloves, minced
• 1 cup fat-free, less-sodium chicken broth
• 2 Tbs all-purpose flour
• 1 cup (2 ounces) crumbled feta cheese

Preparation

Preheat oven to 400°.
Cook pasta in boiling water 5 minutes, omitting salt and fat; drain.
Place zucchini and tomatoes on a baking sheet coated with cooking spray.  Sprinkle with salt and pepper.  Bake for 10 minutes, or until zucchini starts to brown and tomatoes have begun to shrivel.
Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, garlic, and onion to pan; cook until browned, stirring to crumble. Remove from pan.
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. Cover and bake at 400° for 20 minutes or until bubbly and lightly browned.