Put away your colander, your jumbo-sized pot, and all of those kitchen doodads: everything here can be prepared in one pan, no draining or straining required. This hearty orzo pasta dish is prepared risotto-style, meaning it’s cooked with only the minimum amount of water needed to make it nicely al dente. Plus, fewer tools means quicker cleanup—can we get an aww yeah?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 unit
Zucchini
4 unit
Scallions
18 ounce
Italian Chicken Sausage
2 tablespoon
Italian Seasoning
12 ounce
Orzo Pasta
(Contains Wheat)
2 unit
Chicken Stock Concentrate
13.76 ounce
Crushed Tomatoes
1 cup
Mozzarella Cheese
(Contains Milk)
1 cup
Panko Breadcrumbs
(Contains Wheat)
2 tablespoon
Vegetable Oil
4 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Trim ends from zucchini, then grate using large holes of a grater. Trim, then thinly slice scallions, separating greens and whites.
Heat 1 TBSP oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add sausage and 1 TBSP Italian seasoning (1 packet—we’ll use the other later). Break up meat into pieces and cook until no longer pink, 3-5 minutes. Transfer to a large paper-towel-lined bowl and set aside.
Add zucchini, scallion whites, and another 1 TBSP oil to 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.
Melt 2 TBSP butter in same pan over medium-high heat, then add orzo and toss to coat. Toast, tossing often, until golden, 2-3 minutes. Stir in 3 cups water, stock concentrates, tomatoes, and remaining Italian seasoning. Bring to a boil and cook, stirring occasionally, until orzo is al dente, about 12 minutes.
Drain any excess liquid from sausage and zucchini, then stir them into orzo in pan. Add another 2 TBSP butter and stir to melt. Season with salt and pepper. Remove pan from heat. (TIP: Transfer contents of pan to a baking dish at this point if your pan is not ovenproof.) Sprinkle mozzarella and panko evenly over pan or dish.
Place pan or dish under broiler— surface should be about 3 inches from flame. Broil until panko is golden brown and mozzarella melts, 2-3 minutes. (TIP: Keep an eye out for any burning.) Remove from broiler, then scatter with scallion greens and divide between plates.