Preheat oven to 375F (190C).

Heat the olive oil in a large 5 quart Dutch oven over medium heat.

Add the ground chuck and Italian sausage to the Dutch oven.

Brown the meat, breaking it up with a spoon.

Drain any excess grease and set the meat aside.

In the same Dutch oven, add the zucchini, garlic, and onion.

Saute until the vegetables are soft and translucent.

Add the rice to the Dutch oven and cook for about 2 minutes, until opaque.

Add the canned chopped tomatoes, fennel seeds, red pepper flakes, fresh basil, fresh rosemary, salt, pepper, and chicken broth to the Dutch oven.

Heat the mixture through until it just begins to boil.

Stir the browned meat back into the Dutch oven.

Transfer the mixture to a rectangular baking dish.

Top the casserole with the grated Parmesan cheese.

Bake in the preheated oven for 1 hour, or until the cheese is melted and bubbly and the casserole is heated through.

Serve hot. Top with additional Parmesan cheese if desired.