<p>This recipe has been heavily adapted from one I received from <a href="https://www.hellofresh.com">Hello Fresh</a> - credit where credit's due!</p>
<p>Ingredients:</p>
<ul>
<li>1 lb (500g) Sausage (chicken or pork works)</li>
<li>1 ½ cups (192g) Orzo</li>
<li>2 tbsp (40g) Butter</li>
<li>Olive oil</li>
<li>Zucchini</li>
<li>Shallot</li>
<li>1 - 2 tbsp (20-40g) Italian Seasoning</li>
<li>Pepper</li>
<li>2 cups (475ml) water</li>
<li>1 tsp (4g) stock concentrate</li>
<li>16oz (450g?? One normal can, whatever that is) Crushed or diced tomatoes</li>
<li>1 cup (226g) Mozzarella cheese (shredded)</li>
<li>Panko Breadcrumbs</li>
<li>Salt (Optional)</li>
</ul>
<ol>
<li>Mince half the shallot (or all of it, I'm not the boss of you). Trim and shred the zucchini. Prepare a mixing bowl lined with a paper towel.</li>
<li>Preheat oven to 500 F</li>
<li>Drizzle some oil into a large oven-proof pan (if you've got one) and cook the sausage, with half the Italian seasoning, over medium heat, breaking it into bite-sized pieces as you cook it. Transfer to the mixing bowl for later.</li>
<li>Add another drizzle of olive oil, and shred the zucchini into the pan. Add shallot, and cook until the zucchini shrinks to ⅔ of its size (about 5 minutes). Transfer to the mixing bowl with the sausage.</li>
<li>Wipe out the pan with a paper towel. Melt 1 tbsp of butter over medium heat, and add orzo, stirring pretty frequently for 2-3 minutes.</li>
<li>Stir in the rest of the Italian seasoning, along with the water, tomatoes, and stock concentrate. Bring to a boil and stir until orzo is done - around 12 - 14 minutes.</li>
<li>Drain excess liquid from the zucchini and sausage.</li>
<li>Mix sausage &amp; zucchini into orzo mixture, with 1 tbsp of butter. Season with salt &amp; pepper, if you want.</li>
<li>If you don't have an oven-proof pan, you're going to want to transfer everything over to a large baking dish of some kind. 13x9&quot; works for me.</li>
<li>Cover the mixture in mozzarella cheese and panko breadcrumbs - in that order!</li>
<li>Place dish in the oven for 2-3 minutes, until the breadcrumbs are toasted.</li>
</ol>
<p>Note: If these metric measurements seem crazy, they probably are.</p>
