This Sausage & Summer Veggie Orzo Bake is the kind of easy, flavor-packed dinner that makes the most of summer produce without spending all evening in the kitchen. Juicy chicken sausage, tender zucchini, sweet cherry tomatoes, and creamy Parmesan come together in one baking dish for a meal that’s hearty, fresh, and family-friendly. A touch of lemon brightens everything up, while fresh basil and extra Parmesan add the perfect finishing touch. Whether you’re looking for a simple weeknight dinner or a dish to share with friends, this one-pan orzo bake is sure to become a summer favorite.
Sausage & Summer Veggie Orzo Bake
- 1 pound Amylu Italian chicken sausage, sliced into rounds
- 2 medium zucchini, sliced into thick half moons
- 1 shallot, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1½ cups dry orzo
- 2½ cups low-sodium chicken broth, warmed
- ¼ cup milk
- 1 tablespoon fresh lemon juice
- ¾ cup grated Parmesan cheese, divided
- 1½ cups cherry tomatoes, divided
For Serving
- Fresh basil, chopped
- Zest of 1 lemon
- Flaky sea salt
- Additional Parmesan cheese
Directions:
- Preheat oven to 425°F.
- Add the chicken sausage, zucchini, shallot, and garlic to a 9×13-inch baking dish. Drizzle with olive oil and season with Italian seasoning, garlic powder, salt, and pepper. Toss to combine.
- Roast for 15 minutes, stirring halfway through, until the sausage is browned and the zucchini is just tender.
- Remove the baking dish from the oven. Add the dry orzo, warm chicken broth, milk, lemon juice, ½ cup Parmesan cheese, and 1 cup of the cherry tomatoes. Stir well to combine.
- Scatter the remaining ½ cup cherry tomatoes over the top.
- Return the baking dish to the oven and bake uncovered for 15–18 minutes, stirring once halfway through, until the orzo is tender and most of the liquid has been absorbed.
- Recipe Tip: Place the baking dish directly on the bottom of the oven while baking. This helps the orzo cook more evenly, encourages excess moisture to evaporate, and creates a lightly golden texture on the bottom of the dish.
- Sprinkle with the remaining ¼ cup Parmesan cheese and broil for 1–2 minutes, just until lightly golden.
- Let the bake rest for 5 minutes before serving.
- Finish with fresh basil, lemon zest, flaky sea salt, and additional Parmesan cheese.
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I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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