All In One Sausage And Zucchini Casserole Recipe

• 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

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

extra virgin olive oil, chuck, italian sausage, zucchini, garlic, onion, rice, tomatoes, red pepper, fresh basil, fresh rosemary salt, chicken broth, freshly grated parmesan cheese

Taken from cookeatshare.com/recipes/all-in-one-sausage-and-zucchini-casserole-63340 (may not work)