All-In-One Sausage & Zucchini Casserole
A delicious casserole made with italian sausage, zucchini, rice and parmigiano-reggiano cheese.
Yield
8 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 ½ | pound |
ground chuck (ground beef)
|
|
| 1 | pound |
italian sausage
hot or mild |
|
| 3 |
zucchini
cut into 1/2-inch cubes |
*
|
|
| 4 | cloves |
garlic
chopped |
|
| 1 |
onions
sliced |
*
|
|
| 1 | cup |
rice
|
|
| 14 ½ | ounces |
tomatoes, canned
chopped |
|
| 2 | teaspoons |
fennel seeds
|
|
| ½ | teaspoon |
red pepper flakes
|
|
| 1 | tablespoon |
basil
fresh, finely chopped |
|
| 1 | tablespoon |
rosemary leaves
fresh, finely chopped |
|
|
black pepper
freshly ground |
*
|
||
| 3 | cups |
chicken broth
|
|
| 1 | cup |
Parmesan cheese
freshly grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 680.4 | g |
ground chuck (ground beef)
|
|
| 453.6 | g |
italian sausage
hot or mild |
|
| 3 | each |
zucchini
cut into 1/2-inch cubes |
*
|
| 4 | cloves |
garlic
chopped |
|
| 1 | each |
onions
sliced |
*
|
| 237 | ml |
rice
|
|
| 419.1 | ml/g |
tomatoes, canned
chopped |
|
| 1E+1 | ml |
fennel seeds
|
|
| 2.5 | ml |
red pepper flakes
|
|
| 15 | ml |
basil
fresh, finely chopped |
|
| 15 | ml |
rosemary leaves
fresh, finely chopped |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 7.1E+2 | ml |
chicken broth
|
|
| 237 | ml |
Parmesan cheese
freshly grated |
|
Directions
Preheat oven to 375℉ (190℃).
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, sauté 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.
