Zucchini & Sausage Baked Orzo with Hot Honey & Feta
Comforting zucchini and sausage baked orzo packed with a rainbow of veggies and plenty of melty cheese. This one pan sausage baked orzo recipe is easy to make and customize, and is made extra delicious with a drizzle of hot honey. The perfect nourishing and cozy weeknight meal!
Servings 6 servings
Calories 678cal
Ingredients
- For the sausage and zucchini:
- 1 pound hot italian sausage
- 2 medium to medium-large zucchini, shredded
- ½ large yellow onion, finely diced
- 1 red bell pepper, diced
- 1 cup sweet corn, fresh or frozen
- 4 cloves garlic, finely minced
- ½ teaspoon kosher salt
- Freshly ground black pepper
- For the orzo:
- 1 pound orzo
- 3 ½ cups chicken broth
- Juice from ½ lemon
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 ½ cups shredded mozzarella cheese (or Cheddar or Italian blend), divided
- 4 to 6 ounces feta cheese, crumbled
- Toppings:
- Hot honey, for drizzling
- Small basil leaves (or julienned basil)
- Lemon zest, from 1 small lemon
- Flaky sea salt
Instructions
- Preheat the oven to 400 degrees F.
- Cook the sausage: Place a large braiser or large oven-safe skillet over medium high heat. Remove the casing of the sausage and add it to the hot pan. Use a wooden spoon to break apart the meat, still leaving somewhat large chunks. You don’t want ‘crumbled sausage’, the goal is to have larger bites of sausage in the orzo. Cook, stirring occasionally, until sausage is nice and golden brown, 5 to 7 minutes. Use a slotted spoon and transfer the sausage to a plate or bowl and set aside.
- Reduce the heat to medium, add in olive oil, if necessary, and immediately add in the zucchini, onion, bell pepper, corn, garlic and salt. Cook, stirring occasionally, until the zucchini is somewhat caramelized and the liquid from the zucchini releases and cooks down so that the pan starts to become dry, about 10 minutes.
- Add the orzo, chicken broth, lemon juice, salt and black pepper to the pan and stir until well combined. Fold the sausage back into the mixture.
- Bake uncovered until the liquid is mostly absorbed and pasta is cooked though, 12 to 15 minutes.
- Remove from the oven and stir 3/4 cup of the mozzarella cheese into the orzo then smooth evenly. Sprinkle the remaining 3/4 cup mozzarella cheese and crumbled feta on top. Place the skillet back in the oven and bake until the cheese is melted, 5 to 8 minutes. Switch oven to the broiler, and broil until the cheese is slightly golden in places, 1 to 2 minutes.
- Remove from the oven and garnish with a generous drizzle of hot honey, basil, lemon zest, flaky sea salt and black pepper. Serve immediately with extra hot honey for drizzling. Serves 6-8.
Notes
See the full post for easy ways to customize this baked orzo recipe!
Nutrition
Serving: 1serving (based on 6) | Calories: 678cal | Carbohydrates: 58.8g | Protein: 37.1g | Fat: 34.5g | Saturated Fat: 16.3g | Fiber: 10.6g | Sugar: 10.4g