Chicken Sausage Orzotto

Heat a large drizzle of oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add sausage and 1 TBSP Italian Seasoning (we’ll use the rest later). Cook, breaking up meat into pieces, until browned and cooked through, 3-5 minutes. Turn off heat; transfer to a large paper-towellined bowl.

Add zucchini, scallion whites, and another large drizzle oil to same pan over medium-high heat. Cook, stirring, 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. Toast, stirring 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 both into orzo in pan. Stir in another 2 TBSP butter until melted. Season with salt and pepper. Turn off 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.