Recipe - All-In-One Sausage And Zucchini Casserole

2 tablespoon Olive oil; (2 to 3)
1 One half pound Ground chuck
1 pound Hot or mild Italian sausage
3 Zucchini; cut into 1/2inch
Cubes
4 Garlic cloves; chopped
1 Onion; cut or sliced up
1 cup Longgrain rice
1 cn Whole tomatoes; (14 1/2
ounce)
Chopped
2 teaspoon Fennel seed
One half teaspoon Red pepper flakes
1 tablespoon Finely chopped fresh basil
1 tablespoon Finely chopped fresh
rosemary
Salt and freshly ground
black pepper
3 cup Chicken broth or stock
1 cup Freshly grated Parmesan
cheese

Preheat oven to 375 degrees. Heat the oil in a large 5quart 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
Posted to EATL Digest 27 Sep 96

Date: Fri, 27 Sep 1996 21:27:43 0500

From: Jackie Bordelon jbord@PREMIER.NET

NOTES : NATHALIE DUPREE COOKS #ND7111