Everyday Food editor Sarah Carey demonstrates an unusually delicious recipe for a quick summer casserole. Watch and learn the trick to making sure the casserole cooks perfectly.
Preheat oven to 475 degrees. Combine breadcrumbs, Parmesan, and 1 tablespoon oil. In a large cast-iron skillet, bring meat sauce to a rapid simmer over high. Stir in rice and remove from heat. Top with onion, then carefully arrange zucchini in a single, slightly overlapping layer. Season with salt and pepper, drizzle with remaining tablespoon oil, and top with breadcrumb mixture. Return to heat and bring to a simmer. Cover with foil and bake 10 minutes. Remove foil and bake until rice is cooked through and breadcrumbs are golden, about 10 minutes more. Let cool 5 minutes before serving.
This is a really good dish. I doubled the rice and the topping ingredients. The top is the best part! I like it this way, but next time I may try it with ground sausage. Check out my blog to see how mine turned out: http://www.edesiasnotebook.com/2012/08/one-pot-summer-squash-beef-and-rice.html
This is so delicious! The skillet was scraped clean in less than 30 minutes. My husband and son loved it. The zucchini was so good! Thank you for a great and easy recipe.
oh, I also used my Calphalon pan in the oven instead of a cast iron skillet, b/c mine didn't look big enough, and it worked fine. Just check what temp. your skillet is oven safe to.
This was delicious! I have been wanting to make this recipe since it came out in the magazine. I made a few changes that I recommend: I added 1/4 tsp. red pepper flakes and 1/2 tsp. Italian seasoning to the sauce and rice mixture, which gave it a little more flavor and a little zip. Next time I might add even more Italian seasoning, maybe 1 tsp. I also doubled the bread crumb mixture and added 1 heaping tsp. Italian seasoning to it. I made the sauce ahead, for the gnocchi, and froze it.
This was delicious! I have been wanting to make this recipe since it came out in the magazine. I made a few changes that I reccomend: I added 1/4 tsp. red pepper flakes and 1/2 tsp. Italian seasoning to the sauce and rice mixture, which gave it a little more flavor and a little zip. Next time I might add even more Italian seasoning, maybe 1 tsp. I also doubled the bread crumb mixture and added 1 heaping tsp. Italian seasoning to it. I made the sauce ahead, for the gnocchi, and froze it.
Oh my goodness, so good! My fiance and I loved this, and when he took it for leftovers at work the next day his colleagues were drooling and demanded the recipe. Definitely will make again.
This was delicious. I do not own a cast-iron skillet, so I did this instead: I heated up my sauce in a pan, and added the rice. Then, I put the mixture into a 13 x 9 glass dish. I added the rest of the ingredients, and I baked as directed, however, I increased the "covered" portion from 10 to 15 minutes to make up for the fact that I didn't simmer everything together first. It turned out delicious! The original recipe of meat sauce with the gnocci was also fantastic.