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Orzo with Zucchini, Mushrooms and Sausage |

Orzo with Zucchini, Mushrooms and Sausage

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


adapted from Bev Cooks



  • 3 sausages
  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound orzo
  • 1 medium red onion, diced
  • 3 cloves garlic, minced
  • 2 zucchini, diced
  • 1/4 lb. white mushrooms, sliced
  • salt and pepper
  • 1/4 cup grated Parmesan
  • juice from 1 lemon


  1. Heat an indoor or outdoor grill to medium. Cook the sausages until cooked through. Remove from grill and slice into 1/2-inch pieces. Set aside.
  2. Bring a large pot of water to a boil. When boiling, salt generously and add the orzo. Cook until al dente and drain.
  3. In a large skillet, heat the olive oil. Add the onion and cook until translucent. Add the garlic and cook 1 minute more. Add in the zucchini and mushrooms and cook for 5-7 minutes. Season with salt and pepper.
  4. Add the cooked orzo into the vegetables. Sprinkle on the Parmesan and stir well. Add in the sausages and squeeze the lemon juice over the top. Serve.