Description
This Zucchini & Sausage Baked Orzo with Hot Honey & Feta is a comforting one-pan meal that combines hot Italian sausage, shredded zucchini, and a variety of fresh vegetables baked with orzo pasta and melty cheeses. Finished with a drizzle of spicy hot honey, lemon zest, and fresh basil, it delivers a cozy, nourishing weeknight dinner packed with flavor and texture.
Ingredients
Sausage and Vegetables
- 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, to taste
Orzo and Cheese
- 1 pound orzo
- 3 ½ cups chicken broth
- Juice from ½ lemon
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 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 Oven: Preheat your oven to 400°F (204°C) to prepare for baking the orzo mixture.
- Cook the Sausage: Heat a large braiser or oven-safe skillet over medium-high heat. Remove the casing from the sausage and add the meat to the pan. Use a wooden spoon to break the sausage into large chunks, avoiding crumbling it all up. Cook for 5 to 7 minutes until golden brown. Remove with a slotted spoon and set aside.
- Sauté Vegetables: Reduce heat to medium and add olive oil if the skillet looks dry. Add shredded zucchini, diced onion, red bell pepper, corn, minced garlic, and ½ teaspoon kosher salt. Cook, stirring occasionally, until the zucchini caramelizes slightly and its liquid cooks down, about 10 minutes, leaving the pan fairly dry.
- Add Orzo and Broth: Stir in the orzo pasta, chicken broth, lemon juice from half a lemon, 1 teaspoon kosher salt, and freshly ground black pepper. Mix well to combine all ingredients evenly.
- Combine Sausage: Fold the cooked sausage chunks back into the orzo and vegetable mixture to distribute flavors evenly.
- Bake the Orzo: Place the skillet uncovered in the preheated oven. Bake until the liquid is mostly absorbed and the pasta is cooked through, about 12 to 15 minutes.
- Add Cheese: Remove the skillet from the oven and stir ¾ cup of shredded mozzarella into the orzo mixture. Smooth the surface evenly, then sprinkle the remaining ¾ cup mozzarella and crumbled feta cheese on top.
- Melt and Brown Cheese: Return the skillet to the oven and bake until the cheese melts, about 5 to 8 minutes. Then switch the oven to broil, and broil the dish for 1 to 2 minutes until the cheese is golden and bubbly in spots.
- Garnish and Serve: Remove from the oven and drizzle generously with hot honey. Garnish with fresh basil leaves, lemon zest, flaky sea salt, and freshly ground black pepper. Serve immediately with extra hot honey on the side for drizzling. This dish serves 6 to 8 people.
Notes
- Customize the cheese blend by substituting mozzarella for cheddar or a favorite Italian cheese mix.
- Use mild Italian sausage instead of hot if you prefer less heat; add hot honey for desired spice level.
- Fresh corn is best in season, but frozen corn works well and is convenient.
- For a vegetarian version, substitute sausage with plant-based sausage and use vegetable broth.
- Leftovers store well covered in the refrigerator for up to 3 days and reheat in the oven or microwave.
