Summer Beef-and-Rice Casserole

By Valarie

Ingredients

• 1/2 cup fresh breadcrumbs
• 1/4 cup grated Parmesan (1 ounce)
• 2 tablespoons olive oil, divided
• 5 cups reserved Quick Meat Sauce (from Gnocchi with Quick Meat Sauce)
• 1/2 cup long-grain white rice
• 1/2 medium yellow onion, thinly sliced lengthwise
• 2 zucchini or summer squash, very thinly sliced
• Salt and pepper

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

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.