Heat a large skillet over medium heat and add the ground spicy Italian chicken sausage; cook, breaking it up, until browned, about 5–8 minutes.
Add the chopped shallot, chopped garlic, dried oregano, and dried thyme to the skillet and cook until fragrant and the shallot softens, about 2–3 minutes.
Stir in the chopped oil-packed sun-dried tomatoes and cook for 1–2 minutes to combine flavors.
Pour in the low-sodium chicken broth and stir in the Dijon mustard, then bring the mixture to a boil.
Add the dry orzo and shredded zucchini to the boiling broth, reduce heat to a simmer, and cook, stirring often, until the orzo is al dente, about 6 minutes (follow package timing if different).
Mix in the fresh baby spinach, pour in the coconut milk or heavy cream, and sprinkle the grated Parmesan over the top.
Stir until the cheese melts and the sauce becomes creamy, then remove from heat.
Serve the orzo topped with fresh basil.
