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ALL-IN-ONE SAUSAGE AND ZUCCHINI CASSEROLE
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil -- (2 to 3)
1 1/2 pounds ground chuck
1 pound hot or mild Italian sausage
3 zucchini -- cut into 1/2-inch
cubes
4 garlic cloves -- chopped
1 onion -- sliced
1 cup long-grain rice
1 can whole tomatoes -- (14 1/2 ounce)
chopped
2 teaspoons fennel seed
1/2 teaspoon red pepper flakes
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh rosemary
Salt and freshly ground black pepper
3 cups chicken broth or stock
1 cup freshly grated Parmesan cheese
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. May be made 1 to 2 days ahead. The casserole
freezes. Defrost and reheat.
Yield: 6 to 8 servings
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NOTES : NATHALIE DUPREE COOKS #ND7111
=20
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