Instructions

Preheat your oven to 375°F (190°C). In a large braiser or oven-safe skillet, cook the hot Italian sausage over medium heat until golden brown, breaking it into chunks as it cooks. Once cooked, remove from the heat and set aside.

In the same skillet, add diced zucchini, chopped onion, sliced red bell pepper, sweet corn, and minced garlic. Sauté these vegetables until the zucchini is caramelized and the liquid has cooked down, about 5-7 minutes.

Stir in the orzo, chicken broth, a splash of lemon juice, salt, and black pepper. Fold in the cooked sausage and mix well. Bring the mixture to a simmer and then transfer the skillet to the preheated oven.

Bake for approximately 20-25 minutes, or until the orzo is tender and has absorbed most of the liquid. Once done, remove from the oven and stir in some of the shredded mozzarella cheese.

Top the mixture with the remaining mozzarella and crumbled feta cheese, then return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Once out of the oven, garnish the dish with hot honey, fresh basil, lemon zest, and a sprinkle of flaky sea salt before serving. Many users express a desire to include leftovers for future meals, so consider making a larger batch to enjoy later!

For best results, make sure to watch the baking time closely to avoid overcooking the orzo.

You can also customize the dish by adding your favorite vegetables or using different types of cheese to suit your taste. This dish can be prepped ahead of time, allowing for easy reheating when you're ready to serve. Enjoy your delicious Zucchini and Sausage Baked Orzo!