*  Exported from  MasterCook  *
 
                 ALL-IN-ONE SAUSAGE AND ZUCCHINI CASSEROLE
 
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 Serving Size  : 0    Preparation Time :0:00
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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   olive oil -- (2 to 3)
    1 1/2  pounds        ground chuck
    1      pound         hot or mild Italian sausage
    3                    zucchini --  cut into 1/2-inch
                          cubes
    4                    garlic cloves --  chopped
    1                    onion --  sliced
    1      cup           long-grain rice
    1      can           whole tomatoes -- (14 1/2 ounce)
                          chopped
    2      teaspoons     fennel seed
      1/2  teaspoon      red pepper flakes
    1      tablespoon    finely chopped fresh basil
    1      tablespoon    finely chopped fresh rosemary
                         Salt and freshly ground black pepper
    3      cups          chicken broth or stock
    1      cup           freshly grated Parmesan cheese
 
 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, 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
 
 
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 NOTES : NATHALIE DUPREE COOKS #ND7111
 
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