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Recipe: All - In - One Sausage And Zucchini Casserole
Similar Categories: All, One, Sausage, Zucchini, Casserole
2 tbl Olive oil, (2 to 3)
1 1/2 lb Ground chuck
1 lb 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 tsp Fennel seed
1/2 tsp Red pepper flakes
1 tbl Finely chopped fresh basil
1 tbl Finely chopped fresh rosemary
Salt and freshly ground black pepper
3 cups Chicken broth or stock
1 cup Freshly grated Parmesan cheese
Method :
* 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
1 1/2 lb Ground chuck
1 lb 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 tsp Fennel seed
1/2 tsp Red pepper flakes
1 tbl Finely chopped fresh basil
1 tbl Finely chopped fresh rosemary
Salt and freshly ground black pepper
3 cups Chicken broth or stock
1 cup Freshly grated Parmesan cheese
Method :
* 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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