Dinner One Pan Meals

August 3, 2025

Zucchini & Sausage Baked Orzo with Hot Honey & Feta

Name: Zucchini & Sausage Baked Orzo with Hot Honey & Feta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: For the sausage and zucchini:; 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; For the orzo:; 1 pound orzo; 3 ½ cups chicken broth; Juice from ½ lemon; 1 teaspoon kosher salt; Freshly ground black pepper; 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

Comforting zucchini and sausage baked orzo packed with a rainbow of veggies and plenty of melty cheese. This one pan sausage baked orzo recipe is easy to make and customize, and is made extra delicious with a drizzle of hot honey. The perfect nourishing and cozy weeknight meal!

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

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Jump to Recipe

One pan meal lovers, this incredible recipe is for YOU. This is one of those dinners you can come back to when you want to pack in the veggies and protein, but want something cozy, nourishing, and that the kiddos will actually enjoy.

My one pan zucchini sausage baked orzo is filled with two whole zucchini and a rainbow of veggies, protein and savory flavor from hot Italian sausage, and is topped with two types of cheese for a comforting meal that will warm you from the inside out.

There are tons of easy ways to customize this wonderful baked orzo dish, so be sure to read through the post and make it your own! Don’t skip the garnishes — they’ll take this dinner to the next level.

Everything you’ll need to make this zucchini and sausage baked orzo

Savory sausage, a rainbow of veggies, tender pasta, and gooey cheese. What more could you want in a cozy dish? Here’s everything you’ll need to make this zucchini sausage baked orzo:

Sausage: I like to use hot Italian sausage for a delicious kick of heat, but feel free to use your favorite ground sausage!
Produce: not only are we packing in two whole zucchini, but we’re also adding yellow onion, a red bell pepper, and sweet corn for a wonderful veggie boost. You’ll need fresh garlic and lemon juice as well.
Seasoning: all you’ll need is plenty of salt and pepper to bring out the flavors!
Orzo: the core to this baked orzo dish, of course! I love how easy it is to bake up and scoop with the veggies and sausage.
Broth: you’ll need some chicken broth to cook the orzo.
Cheese: we’re mixing mozzarella cheese right in with the orzo, then adding more on top with crumbled feta for plenty of cheesy, savory goodness.
To garnish: I love topping the pan with hot honey for a little sweetness, fresh basil, lemon zest, and flaky sea salt.

Customize this zucchini sausage orzo bake

There are tons of easy ways to make this baked orzo your own! Here’s what I can suggest:

Try a new meat: Feel free to use any ground meat you like, though I do recommend sticking with a meat that is packed with flavor. You could try using cubed chicken instead of sausage (try seasoning it with Italian seasoning, garlic powder, paprika and salt and pepper while cooking!)
Choose your veggies: This recipe works well with pretty much any veggies you’d like! Feel free to add a few handfuls of spinach or mushrooms, too!

Can I make it vegetarian?

Absolutely! Simply omit the sausage and just mix in the veggies for a veggie-packed baked orzo, or swap the sausage for a can of white beans or chickpeas to get the extra boost of protein. You may need to amp up the spices and add extra salt to the dish as well!

What about gluten-free?

Use a gluten-free orzo to keep it gluten-free.

Delicious zucchini sausage baked orzo in 5 steps

Cook the sausage. Start by fully cooking the sausage in a braiser or large skillet, breaking it up into large chunks as you cook. Transfer it to a plate and set it aside.
Sauté the veggies. In the same skillet, cook down all of the veggies until the liquid from the zucchini has released and the pan is mostly dry.
Add the pasta & bake. Stir in the orzo, chicken broth, lemon juice, and seasonings, then fold the sausage into the mixture and bake the whole skillet until the orzo is cooked.
Cheese it up. Stir some mozzarella into the cooked orzo mixture, then top the skillet with more mozzarella and crumbled feta. Bake it again until the cheese melts, then broil it for a few minutes to get it nice and golden.
Garnish & serve. Top the sausage baked orzo with hot honey, basil, lemon zest, and flaky salt if you’d like, then serve and enjoy!

Storing tips

Store any leftover zucchini sausage baked orzo in an airtight container in the refrigerator for up to 4-5 days. Simply reheat in the microwave.

More one pan meals you’ll love

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I hope you love this zucchini and sausage baked orzo! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

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Zucchini & Sausage Baked Orzo with Hot Honey & Feta

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Monique Volz of AmbitiousKitchen.com

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Prep Time 10

Cook Time 35

Total Time 45

6 servings

Ingredients

For the sausage and zucchini:
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
For the orzo:
1 pound orzo
3 ½ cups chicken broth
Juice from ½ lemon
1 teaspoon kosher salt
Freshly ground black pepper
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 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.