One-Pan Cheesy Sausage Orzo with Zucchini and Tomatoes

This hearty orzo pasta dish is prepared risotto-style, meaning it’s cooked with just enough water to make it perfectly al dente-no draining or straining needed. Everything comes together in a single pan, so cleanup is a breeze.

Italian chicken sausage, tender zucchini and crushed tomatoes create a rich, savory base, while a golden crust of melted mozzarella and crispy panko breadcrumbs takes it over the top. It’s a complete meal that the whole family will love.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high or the oven to 500°F. Wash and dry all produce. Trim the ends from the zucchini, then grate using the large holes of a grater. Trim and thinly slice the scallions, separating the whites from the greens.
2. Heat 1 tablespoon of vegetable oil in a large ovenproof pan over medium-high heat. Add the Italian chicken sausage and 1 tablespoon of Italian seasoning. Cook, breaking up the meat into pieces, until browned and cooked through, 3-5 minutes. Turn off the heat and transfer the sausage to a large bowl lined with paper towels.
3. Add the grated zucchini, scallion whites and another 1 tablespoon of oil to the same pan over medium-high heat. Cook, tossing, until the zucchini is tender and has shrunk by about a third, about 5 minutes. Season with salt and pepper. Transfer to the bowl with the sausage. Wipe out the pan.
4. Melt 2 tablespoons of butter in the same pan over medium-high heat. Add the orzo and toss to coat. Toast, tossing often, until golden, 2-3 minutes. Stir in 3 cups of water, the chicken stock concentrates, crushed tomatoes and the remaining Italian seasoning. Bring to a boil and cook, stirring occasionally, until the orzo is al dente, about 12 minutes.
5. Drain any excess liquid from the sausage and zucchini mixture, then stir both into the orzo in the pan. Add the remaining 2 tablespoons of butter and stir until melted. Season with salt and pepper. Remove the pan from the heat. (If your pan is not ovenproof, transfer the contents to a baking dish at this point.) Sprinkle the mozzarella and panko evenly over the top.
6. Place the pan or dish under the broiler, about 3 inches from the heat. Broil until the panko is golden brown and the mozzarella is melted, 2-3 minutes. Watch carefully to prevent burning. Remove from the broiler, scatter with the scallion greens and divide among plates.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any ground sausage, such as pork or turkey. Adjust cooking time as needed.

Can I make this dish gluten-free?

Use gluten-free orzo and gluten-free panko breadcrumbs to make this recipe gluten-free.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.