Chicken Sausage Orzotto

Heat a drizzle of oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add sausage and half the Italian seasoning (we’ll use the rest later), breaking up meat into pieces. Cook until no longer pink, 3-5 minutes. Transfer to a large paper-towel-lined bowl and set aside.

Add zucchini, shallot, and a drizzle of oil to same pan over medium-high heat. Cook, tossing, until tender and zucchini has shrunk by about a third, about 5 minutes. Season with salt and pepper. Transfer to bowl with sausage. Wipe out pan.

Melt 1 TBSP butter in same pan over medium-high heat, then add orzo and toss to coat. Let toast, stirring often, until golden, 2-3 minutes. Stir in remaining Italian seasoning, stock concentrate, 1½ cups water, and half the tomatoes from package (use the rest as you like). Bring to a boil and cook, stirring occasionally, until orzo is al dente, about 12 minutes.

Drain any excess liquid from sausage and zucchini, then stir into orzo in pan. Add another 1 TBSP butter and stir to melt. Season with salt and pepper. Remove pan from heat. (TIP: Transfer contents of pan to a baking dish at this point if your pan is not ovenproof.) Sprinkle mozzarella and panko evenly over pan or dish.