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All-In-One Sausage And Zucchini Casserole
| Ingredients | |||
| 2-3 | tablespoon | olive oil | |
| 1 1/2 | pound | ground chuck | |
| 1 | pound | hot OR mild italian sausage | |
| 3 | each | zucchini, cut into 1/2-inch cubes | |
| 4 | each | garlic cloves, chopped | |
| 1 | each | onion, sliced | |
| 1 | cup | long-grain rice | |
| 1 | each | can whole tomatoes (14 1/2 ounce), chopped | |
| 2 | teaspoon | fennel seed | |
| 1/2 | teaspoon | red pepper flakes | |
| 1 | tablespoon | basil, fresh, finely chopped | |
| 1 | tablespoon | rosemary, fresh, finely chopped | |
| 1 | pepper, freshly ground | ||
| 3 | cup | chicken broth OR stock | |
| 1 | cup | parmesan cheese, freshly grated | |
Directions: | |||
| Preheat oven to 375 degrees. Heat the oil in a large 5 quart Dutch oven. Add the ground chuck and sausage. Brown. Drain and set aside. In the Dutch oven in the oil, saute the zucchini, garlic, and onion until soft and translucent. Add the rice and cook until opaque, about 2 minutes. Add the tomatoes, fennel, red pepper flakes, basil, rosemary, salt, pepper, and chicken broth. Heat through until just to the boil. Stir in the meat. Transfer to a rectangular baking dish. Top with the parmesan cheese and bake 1 hour. Top with additional parmesan cheese if desired, when served. Maybe made 1 to 2 days ahead. The casserole freezes. Defrost and reheat. | |||
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