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All-In-One Sausage and Zucchini Casserole

  • 16servings
  • 90minutes
  • 270calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsFluorine, Chromium, Silicon, Calcium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 1/2 pound ground chuck (ground beef)

  3. 1 pound italian sausage hot or mild

  4. 3 each zucchini cut into 1/2-inch cubes

  5. 4 cloves garlic chopped

  6. 1 each onion sliced

  7. 1 cup rice

  8. 14 1/2 ounces tomatoes, canned chopped

  9. 2 teaspoons fennel seeds

  10. 1/2 teaspoon red pepper flakes

  11. 1 tablespoon basil fresh, finely chopped

  12. 1 tablespoon rosemary leaves fresh, finely chopped

  13. 1 x black pepper freshly ground

  14. 3 cups chicken broth

  15. 1 cup parmesan, parmigiano-reggiano cheese, grated freshly grated

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees.

  2. Heat the oil in a large 5 quart Dutch oven .

  3. Add the ground chuck and sausage. Brown. Drain and set aside.

  4. In the Dutch oven in the oil, sauté the zucchini, garlic, and onion until soft and translucent.

  5. Add the rice and cook until opaque, about 2 minutes.

  6. Add the tomatoes, fennel, red pepper flakes, basil, rosemary, salt, pepper, and chicken broth.

  7. Heat through until just to the boil. Stir in the meat.

  8. Transfer to a rectangular baking dish.

  9. Top with the parmesan cheese and bake 1 hour.

  10. Top with additional parmesan cheese if desired, when served.

  11. Maybe made 1 to 2 days ahead. The casserole freezes. Defrost and reheat.

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