Sausage and Zucchini Casserole
| Yield: | 1 Servings |
| Categories: |
| 2 | tb | Olive oil; (up to 3) |
| 1 1/2 | lb | Ground chuck |
| 1 | lb | Hot or mild Italian sausage |
| 3 | Zucchini; (cut into 1/2-inch cubes) | |
| 4 | Garlic cloves; (chopped) | |
| 1 | Onion; (sliced) | |
| 1 | c | Long-grain rice |
| 1 | cn | (14 1/2-oz) whole tomatoes (chopped) |
| 2 | ts | Fennel seed |
| 1/2 | ts | Red pepper flakes |
| 1 | tb | Finely chopped fresh basil |
| 1 | tb | Finely chopped fresh rosemary |
| Salt black pepper to taste | ||
| 3 | c | Chicken broth or stock |
| 1 | c | Freshly grated Parmesan cheese |
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