One-Pan Italian Sausage and Orzo with Mozzarella and Zucchini

This hearty orzo pasta dish is prepared risotto-style, meaning it’s cooked with just enough liquid to make it perfectly al dente-no draining or straining required. Everything comes together in a single pan, so you spend less time cleaning up and more time enjoying dinner.

Italian chicken sausage, tender zucchini and a touch of tomato create a flavorful base, while a crispy panko and mozzarella topping adds irresistible texture. It’s a simple, satisfying meal that feels special enough for company but easy enough for any weeknight.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

6 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6.88 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 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 the large holes of a box grater. Halve, peel and mince shallot.
2. Heat a drizzle of oil in a large ovenproof pan over medium-high heat. Add sausage and half the Italian seasoning, breaking up meat into pieces. Cook until no longer pink, 3-5 minutes. Transfer to a paper-towel-lined bowl and set aside.
3. Add zucchini, shallot and another drizzle of 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 1 tablespoon butter in the same pan over medium-high heat. Add orzo and toss to coat. Toast, stirring often, until golden, 2-3 minutes. Stir in remaining Italian seasoning, stock concentrate, 1½ cups water and half the crushed tomatoes. 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 into orzo. Add remaining 1 tablespoon butter and stir until melted. Season with salt and pepper. Remove pan from heat. If your pan is not ovenproof, transfer mixture to a baking dish.
6. Sprinkle mozzarella and panko evenly over the top. Place under broiler about 3 inches from flame. Broil until panko is golden brown and mozzarella melts, 2-3 minutes. Watch carefully to avoid burning. Divide between plates and serve.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, any ground Italian sausage (pork, turkey or chicken) works well. Adjust cooking time as needed.

Can I make this dish ahead of time?

It’s best served fresh, but leftovers can be refrigerated for up to 2 days. Reheat in a skillet or microwave.

What can I substitute for orzo?

Small pasta shapes like ditalini or stelline can be used, but cooking times may vary.