Did you guys eat as much chocolate over the weekend as TJ and I did? I mean, chocolate is kind of an integral part of celebrating Valentine’s Day, right? Well, if you indulged as much as we did, then let me hook you up with a nice, light dinner recipe for the week.

This dish is lighter than a typical casserole, since there’s no “cream of anything” soup involved. The flavors of the zucchini and feta go together really nicely, and the chicken sausage gives it all a little extra spice. The best part about this dish is that it reheats perfectly, so you can easily eat the leftovers for several days.

Printable Recipe
Serves 6

ingredients:
2 1/2 cups uncooked pasta noodles
3 chicken sausage links
1 large zucchini, thinly sliced in half moon shapes
1/2 white onion, finely chopped
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/2 cup chicken broth
2 tsp flour
1/2 cup crumbled feta cheese
1/2 cup mozzarella cheese, shredded
olive oil

instructions:
Cook the pasta according to package directions, then drain and set aside.

Remove the casings from the sausage, then cook in a skillet over medium-high heat until browned, stirring to crumble. Remove from the pan and set aside.

Drizzle a little olive oil in the skillet, and cook the zucchini and onions until tender, about 10 minutes.

In a small bowl, whisk together the chicken broth and flour until combined.

Pour the broth mixture over the zucchini and onions, and stir together.

Combine the zucchini mixture, pasta, sausage, and feta in a large casserole dish that has been lightly coated with cooking spray. Drizzle with a little olive oil and stir together.

Top with the mozzarella cheese, and bake at 400 for 20 minutes, or until the cheese is melted and bubbly. Enjoy!

Adapted from Cooking Light Magazine