Zucchini, Sausage, and Feta Casserole

Oh how I loved this dish. Had some chicken, spinach and feta sausage that I had purchased at my local market. I had no idea what to do with it. Found this little gem of a recipe and even after I messed up and put 2 tbls of flour instead of 2 tsp of flour. I just added more chicken broth and in hindsight I'm thinking a little white wine would've worked as well. I will definitely be restocking my pantry with these items and making this one again.

This was awesome. I was worried about the sauce bc I honestly didn't think it would have any flavor but it really takes it from the sausage as well as the veggies. Only downside was that I didn't have any bread to wipe up the leftover sauce...so instead I used my fingers!

I accidently bought cooked chicken sausage with red and green peppers, however I chopped it and browned it. Also it may be worthwhile to cook the vegetables in two batches so they brown better.

Always outstanding! I sometimes sub ground turkey or chicken breast + italian sausage seasoning for the sausage and sometimes sub fat-free feta for regular, and it is still great. They key to adding flavor (aside from the sausage flavor) is to make sure to brown the zucchini & onion, and also to use good-quality chicken stock. This meal tastes even better the second day, and leftovers freeze & reheat well.

I doubled up the sausage and the feta...and it was much tastier than I expected! Will definitely make again!

This casserole is really good: easy to make and a little bit different. The flavor combination is great. Since chicken sausages vary, different brands will give slightly different variations. The only change I made was to substitute Monterey Jack cheese as I discovered at the last minute that I was out of mozzarella. Turned out great. I love

THis was edible, but I'm not looking forward to the leftovers. It was kind of pasty without a lot of flavor - the qualtiy of the sausage will carry the whole dish, as that's really the only flavor in it.

This was delicious, however, I read other reviews and doubled the sauce. Big mistake!! It was way too "wet". I added fresh mushrooms, and used chicken, fontina, spinach and roasted garlic sausage (from costco...mmmm!) thinly sliced. I doubled the sausage, which didn't add a signifcant amount of calories per serving. I think next time I will only make a half cup of sauce, and will sautee the onion and garlic first before adding the thin sliced zucchini. Tasty pasta dish.

Yes! Finally I can start my family eating healthier, and this recipe is perfect to try chicken sausage. I used a brand with mozzarella and garlic/herbs and it was wonderful, sautéeing it thinly sliced. I used one garlic clove instead of three. Overall awesome taste and I actually found myself wishing I had more zucchini (when I cooked I thought 5.5 cups was going to be too much). Even thinking of following this recipe only with the chicken sausage & zucchini/onions and add to pizza for a yummy alternative.