Food & Cooking Recipes Main Dish Recipes Casserole Recipes Summer Beef-and-Rice Casserole 3.5 (38) 6 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 12, 2017 Rate PRINT Share Prep Time: 10 mins Total Time: 30 mins Servings: 4 This quick-cooking casserole has a rich beef-and-rice filling, a colorful layer of zucchini, and a crisp breadcrumb topping. (Save even more time by using the sauce from Gnocchi with Quick Meat Sauce.) Ingredients ½ cup fresh breadcrumbs ¼ cup grated Parmesan (1 ounce) 2 tablespoons olive oil, divided 5 cups reserved Quick Meat Sauce (from Gnocchi with Quick Meat Sauce) ½ cup long-grain white rice ½ medium yellow onion, thinly sliced lengthwise 2 zucchini or summer squash, very thinly sliced Salt and pepper 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. Andrew Purcell Originally appeared: Everyday Food, September 2012 Rate It PRINT