Italian Sausage Zucchini Orzo -- The Sunday That Anchored a Week of Big Plans

Mid-July. Hot. Drove Tuesday-Wednesday.

Tyler gave me an idea this week. He said, "Mom. What if you started scouting actual locations for the diner? Not online. On the road." I said, "Tyler. I have seven years." He said, "You have seven years. Sarah says buildings like yours take two to renovate." He is 18 and running the numbers for me. I looked at Dave. Dave said, "Tyler is right." We will start scouting on purpose now. I will add detours on my routes. I will photograph every closed diner on I-80.

Gayle had a mixed week.

Sunday: lasagna.

Tyler running numbers at 18, Dave nodding along, and me suddenly realizing I need to start photographing closed diners on I-80 —it was a lot to sit with by Sunday. I needed something that felt like a lasagna night without the two-hour commitment, something warm and a little rich that could hold the weight of the week. This Italian sausage zucchini orzo was exactly right: it’s the kind of one-pan supper that tastes like you planned it all along, even when the whole week caught you by surprise.

Italian Sausage Zucchini Orzo

Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min | Servings: 4

Ingredients

• 1 lb Italian sausage, casings removed (mild or hot)
• 1 medium zucchini, diced (about 1 1/2 cups)
• 1 cup orzo pasta, uncooked
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups low-sodium chicken broth
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese, for serving
• Fresh basil or parsley, for garnish

Instructions

1. Brown the sausage. Heat 1 tbsp olive oil in a large, deep skillet over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Transfer to a plate and drain excess fat if needed.
2. Soften the aromatics. In the same skillet, add the remaining 1 tbsp olive oil over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook 1 minute more until fragrant.
3. Add the zucchini. Stir in the diced zucchini and cook for 2–3 minutes, just until it begins to soften slightly at the edges.
4. Toast the orzo. Push the vegetables to the sides and add the dry orzo to the center of the pan. Stir and toast for 1–2 minutes until lightly golden.
5. Build the braise. Return the sausage to the pan. Pour in the diced tomatoes and chicken broth. Add Italian seasoning, red pepper flakes, salt, and pepper. Stir everything together and bring to a boil.
6. Simmer until tender. Reduce heat to medium-low, cover, and simmer for 12–14 minutes, stirring once or twice, until the orzo is tender and most of the liquid is absorbed. Add a splash of broth if it thickens too quickly.
7. Finish and serve. Taste and adjust seasoning. Ladle into bowls and top with grated Parmesan and fresh basil or parsley.

Nutrition (per serving)

Calories: 520 | Protein: 26g | Fat: 24g | Carbs: 48g | Fiber: 4g | Sodium: 820mg