One-Pan Italian Sausage Orzo with Mozzarella and Zucchini

This hearty orzo pasta dish is prepared risotto-style, meaning it’s cooked with only the minimum amount of water needed to make it nicely al dente. Plus, fewer tools means quicker cleanup-can we get an aww yeah?

Put away your colander, your jumbo-sized pot and all of those kitchen doodads: everything here can be prepared in one pan, no draining or straining required.

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Ingredients

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

18 ounce Italian Chicken SausageView ingredient guideLike ingredientDislike ingredient

2 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat broiler to high or oven to 500°F. Trim ends from zucchini, then grate using large holes of a grater. Trim and thinly slice scallions, separating greens and whites.
2. Heat 1 tablespoon oil in a large ovenproof pan over medium-high heat. Add sausage and 1 tablespoon Italian seasoning. Break up meat into pieces and cook until no longer pink, 3-5 minutes. Transfer to a large paper-towel-lined bowl and set aside.
3. Add zucchini, scallion whites and remaining 1 tablespoon oil to the same pan over medium-high heat. Cook, tossing, until tender and zucchini has shrunk by about a third, about 5 minutes. Season with salt and pepper. Transfer to bowl with sausage. Wipe out pan.
4. Melt 2 tablespoons butter in the same pan over medium-high heat, then add orzo and toss to coat. Toast, tossing often, until golden, 2-3 minutes. Stir in 3 cups water, stock concentrates, tomatoes and remaining Italian seasoning. Bring to a boil and cook, stirring occasionally, until orzo is al dente, about 12 minutes.
5. Drain any excess liquid from sausage and zucchini, then stir them into orzo in pan. Add remaining 2 tablespoons butter and stir to melt. Season with salt and pepper. Remove pan from heat. (If your pan is not ovenproof, transfer contents to a baking dish.) Sprinkle mozzarella and panko evenly over the top.
6. Place pan or dish under broiler, about 3 inches from flame. Broil until panko is golden brown and mozzarella melts, 2-3 minutes. Keep an eye out for burning. Remove from broiler, scatter with scallion greens and divide between plates.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with pork or turkey Italian sausage, but note that cooking times may vary slightly.

Can I make this dish ahead of time?

This dish is best served fresh, but you can prepare the components ahead and assemble before broiling.

What can I use instead of panko breadcrumbs?

Regular breadcrumbs or crushed crackers work, though panko gives the crispiest topping.