Sausage and Zucchini Skillet Recipe

This sausage and zucchini skillet recipe is a quick and easy weeknight meal that doesn’t require a lot of prep work or time at the stove. It’s made with common, everyday ingredients and comes together in one pan, making cleanup simple.

This time of the year I am always searching for ways to use the abundance of zucchini from my garden. Fortunately zucchini is one of the most versatile vegetables out there.

It cooks quickly, soaks up flavor from seasonings and oil, and pairs well with almost any kind of meat. In this recipe, I use large sausage links which adds a rich, savory base that compliments the mild flavor and soft texture of the zucchini.

Another benefit of using sausage is that you can pick your favorite variety (I prefer the spicy chicken sausage). That means you don’t need to do much work to get a lot of flavor in the dish.

The oil released from the sausage while it cooks blends with the olive oil and other spices to coat the vegetables and bring everything together. When cooked together with onion, bell pepper, and garlic, the result is a delicious and satisfying meal that doesn’t feel too heavy.

What Type of Sausage to Use

For this sausage and zucchini skillet, you can use any kind of large sausage link that you prefer. Pork sausage works great, but chicken sausage or turkey sausage are also good options if you want something a little lighter.

Choose a sausage that has flavor built in, such as Italian sausage (sweet or spicy), garlic and herb, or smoked sausage. Whole, uncooked sausage links are used in this recipe.

They’re first browned in the skillet, then sliced into rounds and returned to the pan to finish cooking. This method helps seal in flavor and keeps the sausage moist.

However if you have precooked sausage links you can slice them on an angle and then brown them with the other ingredients.

What Vegetables To Use With Sausage and Zucchini Skillet Recipe

You’ll need two medium zucchini for this recipe. Cut them into chunky pieces that are big enough to hold their shape during cooking. Zucchini tends to soften quickly, so cutting it into thicker pieces helps prevent it from getting mushy.

A roughly chopped onion and bell pepper round out the skillet meal and adds both color and texture. You can use any color bell pepper – red, yellow, or orange will all work just fine. They’re naturally sweet and soften nicely when sautéed.

Other Seasonings

The seasonings in this sausage and zucchini skillet are ones that you most likely already have in your pantry:

• Dried oregano and basil for classic Italian-inspired flavor
• Salt, garlic powder, and onion powder to bring out the taste of the vegetables
• Black pepper for a little bit of bite
• Minced garlic added at the end for a bold, fresh garlic flavor

Using a mix of dried herbs and spices means you can make this recipe without having to buy any special seasoning blends. If you prefer a spicier dish, you can sprinkle in a pinch of crushed red pepper flakes when you add the vegetables.

Sausage and Zucchini Skillet Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 2 medium zucchini, cut in chunks
• 2 Tbsp extra virgin olive oil, divided
• 4 large sausage links
• 1 onion, roughly chopped
• 1 bell or sweet bell pepper, roughly chopped
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp salt
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp fresh ground black pepper
• 1 clove garlic, minced

You can easily double the recipe if you’re feeding more people. Just be sure to use a large enough skillet so everything cooks evenly.

INSTRUCTIONS

This sausage and zucchini recipe is made entirely in one skillet, and it takes about 25–30 minutes from start to finish.

Brown the Sausage:

Start by heating 1 tablespoon of olive oil in a skillet over medium-high heat. Once the oil is hot, add the whole sausage links. Brown them on all sides to get a nice sear. This takes a few minutes but adds flavor.

After browning, remove them from the pan and cut them into ¼-inch thick rounds. Return the sliced sausage to the skillet and let them finish cooking through. Once they’re no longer pink in the center, use tongs to remove them from the pan and set them aside.

Cook the Vegetables:

Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the chopped zucchini, onion, and bell pepper.

Sprinkle in the oregano, basil, salt, garlic powder, onion powder, and pepper. Toss everything together so the seasonings coat the vegetables evenly.

Sauté the mixture for about 5 minutes, stirring occasionally, until the onions turn translucent and the zucchini and peppers become tender.

Add Garlic and Sausage Back to the Pan

Return the cooked sausage slices to the skillet and stir in the freshly minced garlic. Continue cooking for 2 to 3 minutes so the garlic flavor spreads through the dish and everything is warmed through. If needed, you can add a little more salt and pepper to taste before serving.

Serving Suggestions

Sausage and zucchini skillet is a full meal on its own. But if you want to stretch it or round it out, here are a few ideas:

• Serve it over rice or pasta for something a little more filling
• Add a slice of bread to soak up the juices on the bottom of your plate
• Top it with a sprinkle of grated Parmesan cheese for extra flavor
• Include a side salad if you want to lighten up the meal

Storing Leftovers

If you do have leftovers, store them in an airtight container in the refrigerator. The dish keeps well for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. If the zucchini releases extra moisture after sitting in the fridge, just cook it for an extra minute or two to help some of that liquid evaporate.

This sausage and zucchini skillet doesn’t freeze well because zucchini tends to get mushy once thawed. It’s best enjoyed fresh or as a next-day lunch.

You can easily double the recipe if you’re feeding more people, or keep it as-is for a smaller batch that doesn’t go to waste.

Finally, if you are looking for other ways to use the zucchini that you have picked out of the garden in addition to this Sausage and Zucchini Skillet Recipe be sure to check out some of other favorite zucchini recipes below.

Other Zucchini Recipes

• Zucchini Bread
• Lemon Zucchini Bread
• Zucchini Relish
• Zucchini Crisp (tastes like Apple Crisp)
• Pizza Boats
• Air Fryer Zucchini Crisps
• Chicken Teriyaki Stir Fry

Enjoy! Mary

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