Heat olive oil in a large skillet over medium heat.
Add the sliced chicken sausage to the skillet and cook for 5-6 minutes until browned and cooked through. Remove sausage from skillet and set aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the diced zucchini and cook for 4-5 minutes until tender.
Stir in the orzo pasta and cook for 1-2 minutes, stirring frequently to lightly toast the pasta.
Pour in the chicken broth, dried oregano, crushed red pepper flakes, salt, and pepper. Stir to combine.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until the orzo is tender and most of the liquid is absorbed.
Stir in the halved cherry tomatoes and cooked chicken sausage. Cook uncovered for 2-3 minutes until the tomatoes are slightly softened and everything is heated through.
Remove from heat and stir in fresh parsley and lemon juice.
Adjust seasoning with additional salt and pepper if needed.
Serve warm.