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  • All In One Sausage And Zucchini Casserole

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    Ingredients

    • 2 Tbsp. Extra virgin olive oil, (2 to 3)
    • 1 1/2 lb Grnd chuck
    • 1 lb Warm or possibly mild Italian sausage
    • 3 x Zucchini, cut into 1/2-inch Cubes
    • 4 x Garlic cloves, minced
    • 1 x Onion, sliced
    • 1 c. Long-grain rice
    • 1 can Whole tomatoes, (14 1/2 oz) Minced
    • 2 tsp Fennel seed
    • 1/2 tsp Red pepper flakes
    • 1 Tbsp. Finely minced fresh basil
    • 1 Tbsp. Finely minced fresh rosemary Salt and freshly grnd black pepper
    • 3 c. Chicken broth or possibly stock
    • 1 c. Freshly grated Parmesan cheese

    Directions

    1. Preheat oven to 375 degrees. Heat the oil in a large 5-qt Dutch oven.
    2. Add in the grnd chuck and sausage. Brown. Drain and set aside. In the Dutch oven in the oil, saute/fry the zucchini, garlic, and onion till soft and translucent/soft. Add in the rice and cook till opaque, about 2 min. Add in the tomatoes, fennel, red pepper flakes, basil, rosemary, salt, pepper, and chicken broth. Heat through till just to the boil. Stir in the meat.
    3. Transfer to a rectangular baking dish. Top with the Parmesan cheese and bake 1 hour. Top with additional Parmesan cheese if you like, when served.
    4. May be made 1 to 2 days ahead. The casserole freezes. Defrost and reheat.
    5. Yield: 6 to 8 servings
    6. NOTES :NATHALIE DUPREE COOKS #ND7111

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