All-In-One Sausage And Zucchini Casserole

A delicious casserole made with italian sausage, zucchini, rice and parmigiano-reggiano cheese.

Yields:	4 servings
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	Preparation	30 minutes
	Cooking	60 minutes
	Ready In	90 minutes

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Ingredients

2	tablespoons	olive oil
1 1/2	pound	ground chuck (ground beef)
1	pound	italian sausage	hot or mild
3	each	zucchini	cut into 1/2-inch cubes
4	cloves	garlic	chopped
1	each	onion	sliced
1	cup	rice
14 1/2	ounces	tomatoes, canned	chopped
2	teaspoons	fennel seeds
1/2	teaspoon	red pepper flakes
1	tablespoon	basil	fresh, finely chopped
1	tablespoon	rosemary leaves	fresh, finely chopped
1	x	black pepper	freshly ground
3	cups	chicken broth
1	cup	parmesan, parmigiano-reggiano cheese, grated	freshly grated

Directions

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, 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.