Zucchini & Sausage Baked Orzo with Hot Honey & Feta
User Reviews
5
Zucchini & Sausage Baked Orzo with Hot Honey & Feta
Description
The recipe starts by browning chunks of Italian hot sausage in a large oven-safe skillet, retaining some bite rather than fully crumbling the meat. The vegetables—shredded zucchini, diced onion and red bell pepper, fresh or frozen corn, and finely minced garlic—are sautéed with salt until the zucchini softens and begins to caramelize, reducing moisture for a concentrated flavor base.
Orzo pasta is added along with chicken broth, lemon juice, salt, and black pepper, stirring until combined. The sausage is folded back in, and the entire mixture is baked at 400°F, allowing the pasta to cook through and absorb the broth while melding with the sausage and vegetables. It is finished with a mixture of mozzarella and crumbled feta cheese to add creamy and tangy notes, with optional toppings of hot honey drizzled on top, fresh basil, lemon zest, and flaky sea salt to enhance brightness and spice.
This dish provides a hearty bake with balanced heat from the sausage, sweetness from the honey, and freshness from lemon and basil, making it suitable for family meals or dinner parties. The recipe references a full post for customization ideas, implying versatility in cheese choice or spice level. Baking in an oven-safe skillet streamlines preparation and serving.
Ingredients
- For the sausage and zucchini:
- 1 pound Italian sausage hot
- 2 zucchini medium to medium-large, shredded
- ½ onion large yellow, finely diced
- 1 red bell pepper diced
- 1 cup sweet corn fresh or frozen
- 4 cloves garlic finely minced
- ½ teaspoon kosher salt
- black pepper freshly ground
- For the orzo:
- 1 pound orzo
- 3 ½ cups chicken broth
- lemon juice from ½ lemon
- 1 teaspoon kosher salt
- black pepper freshly ground
- 1 ½ cups mozzarella cheese shredded, or Cheddar or Italian blend, divided
- 4 to 6 ounces feta cheese crumbled
- Toppings:
- honey hot, for drizzling
- basil small leaves or julienned
- lemon zest from 1 small lemon
- sea salt flaky
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
- This baked orzo can be customized with different cheeses such as Cheddar or Italian blends to suit personal taste.
- Drizzle hot honey after baking to add a contrasting sweet heat that complements the spicy sausage.
- Finishing touches like lemon zest, fresh basil, and flaky sea salt brighten flavors and add texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 678 kcal
% Daily Value*
| Serving | 1serving (based on 6) | |
| Calories | 678cal | 34% |
| Carbohydrates | 58.8g | 20% |
| Protein | 37.1g | 74% |
| Fat | 34.5g | 53% |
| Saturated Fat | 16.3g | 82% |
| Fiber | 10.6g | 42% |
| Sugar | 10.4g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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