Our easy and flavorful Sausage Zucchini Skillet + Orzo is a quick weeknight dinner that showcases fresh summer zucchini. It’s a simple, family-friendly skillet meal that comes together fast and is perfect for using up garden produce.
The Best Sausage Zucchini Skillet Recipe
As summer winds down and schedules get busier, quick dinners are a lifesaver. This sausage zucchini skillet with orzo delivers big flavor with minimal fuss. If you enjoy stuffed zucchini, you’ll love this lighter, less hands-on version that packs the same taste into a one-skillet meal with orzo pasta added for a comforting finish.
What You Will Need
- Olive oil – a tablespoon to start the skillet.
- Yellow onion & garlic – aromatics to build flavor.
- Sweet Italian sausage – or substitute chicken sausage or your favorite variety.
- Dried oregano, dried basil, kosher salt & black pepper – a classic seasoning blend.
- Orzo – a quick-cooking pasta that resembles rice.
- Chicken broth – to cook the orzo and add savory depth.
- Parmesan & mozzarella cheese – for creaminess and melty texture.
- Lemon zest – a small amount brightens the dish.
- Fresh zucchini – sliced and sautéed until tender.
- Butter – to sauté the zucchini.
- Toppings: marinara sauce, extra shredded mozzarella or fresh mozzarella, and fresh basil.
How To Make A Sausage Zucchini Skillet + Orzo
Heat a large cast iron or heavy skillet over medium-high heat and add a tablespoon of olive oil. Sauté the diced onion and minced garlic until the onion softens and the garlic is fragrant, about 1–2 minutes.
Add the sausage and break it up with a wooden spoon, cooking until browned and cooked through, about 5–7 minutes. Drain any excess grease, then stir in the dried oregano and basil.
Stir in the uncooked orzo and pour in the chicken broth along with ½ teaspoon kosher salt and 1/8 teaspoon ground black pepper. Bring the mixture to a gentle simmer and cook, uncovered, stirring occasionally, until the orzo is al dente, about 8–12 minutes. If the pan dries before the orzo finishes, add an extra splash of broth to prevent sticking.
While the orzo cooks, heat a separate sauté pan over medium heat and melt a tablespoon of butter. Add the sliced and quartered zucchini, season with salt and pepper, and sauté until tender but still slightly firm, about 3 minutes. Remove from the heat.
When the orzo is cooked, remove the sausage pan from the heat. Stir in ½ cup grated Parmesan, ½ cup shredded mozzarella and a scant amount of lemon zest to brighten the flavors. Mix gently until the cheeses melt and create a creamy coating for the orzo.
Fold the sautéed zucchini into the skillet, combining everything gently. Taste and adjust salt as needed, since sausage seasoning can vary. Serve topped with marinara sauce, additional shredded mozzarella or fresh mozzarella, and torn basil leaves for a fresh finish.
Best Way To Serve This Sausage Zucchini Skillet
This skillet is great straight from the pan with a spoonful of marinara on top and extra cheese. Fresh basil adds brightness and color. Serve with a simple green salad or crusty bread to round out the meal. Leftovers keep well in an airtight container in the refrigerator for up to three days.
Other Easy Orzo Recipes You Might Like
Shrimp Scampi with Orzo
Chicken Piccata Meatballs with Orzo
Kalamata Lemon Chicken Orzo Skillet + Feta
Creamy Salmon Orzo (One Pot with Boursin Cheese)
Sausage Zucchini Skillet + Orzo Recipe
Pin Recipe
Comment
Ingredients
Sausage + Orzo:
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, diced
- 1 tablespoon garlic, minced
- 1 pound sweet Italian sausage
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups chicken broth (more if needed)
- 1 ½ cups orzo, uncooked
- ½ teaspoon kosher salt, more to taste
- ⅛ teaspoon ground black pepper
- ½ cup grated Parmesan
- ½ cup shredded mozzarella
- Scant lemon zest
Zucchini:
- 1 tablespoon butter
- 3 small zucchini, sliced and quartered
- Kosher salt and ground black pepper, to taste
Toppings:
- ½ cup marinara sauce
- Additional shredded mozzarella or fresh mozzarella
- ¼ cup fresh basil leaves
Instructions
- Sauté: Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Add the diced onion and 1 tablespoon minced garlic and cook until the onion softens and the garlic is fragrant, about 1–2 minutes.
- Brown Sausage: Add 1 pound sweet Italian sausage, break it up, and cook until browned and cooked through (5–7 minutes). Drain any excess liquid, then stir in 1 teaspoon oregano and 1 teaspoon basil.
- Simmer: Add 2 cups chicken broth, 1 ½ cups uncooked orzo, ½ teaspoon kosher salt, and ⅛ teaspoon black pepper. Bring to a gentle simmer and cook uncovered for 8–12 minutes until orzo is al dente, stirring occasionally. Add more broth if the pan starts to dry out.
- Sauté Zucchini: While orzo cooks, heat a separate pan over medium heat, melt 1 tablespoon butter, and sauté the zucchini quarters with salt and pepper until tender but still firm, about 3 minutes. Remove from heat.
- Combine: When orzo is cooked, remove the skillet from heat. Stir in the zucchini, ½ cup Parmesan, ½ cup mozzarella, and a scant amount of lemon zest. Mix gently until the cheeses melt.
- Adjust: Taste and add extra salt if needed, depending on how seasoned your sausage is.
- Serve: Top with marinara, extra cheese and fresh basil. Serve hot.
Notes
- Sweet Italian Sausage: Make sure the sausage is seasoned; adjust salt if using a milder variety.
- Lemon Zest: Use just a small amount to brighten the dish — it should be subtle.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Tag @thewoodenskillet on Instagram!