Skillet Sausage and Zucchini: A Quick and Healthy Whole30 Dinner

If you need dinner on the table fast but still want something that feels hearty and wholesome, look no further than this skillet sausage and zucchini. It’s the ultimate quick sausage skillet—flavor-packed, veggie-loaded, and ready in under 30 minutes.

This healthy zucchini recipe is a weekday lifesaver, especially when your fridge is stocked with just the basics. With browned sausage, tender zucchini, and sweet peppers all tossed in Italian herbs, it’s a Whole30 dinner that tastes like comfort food without the extra work.

Why You’ll Love This Skillet Sausage and Zucchini

• One-pan dinner = fewer dishes, more peace
• Perfect for Whole30, paleo, or gluten-free lifestyles
• Loaded with flavour and naturally low in carbs
• Great for meal prep or a fast weeknight meal

Ingredients

• 2 medium zucchinis, cubed (about 300 g)
• 4 fully cooked sausages, sliced into ¼-inch (0.6 cm) rounds
• 1 onion, cut into ¾-inch (2 cm) chunks
• 1 bell pepper, any colour, cut into ¾-inch (2 cm) pieces
• ¼ tsp (0.5 g) garlic powder
• ½ tsp (1 g) dried oregano
• ½ tsp (1 g) dried basil
• ¼ tsp (0.5 g) onion powder
• ¼ tsp (0.5 g) ground black pepper
• ½ tsp (2.5 g) salt
• 1 tsp (5 g) minced garlic
• 2½ tbsp (37 ml) olive or avocado oil
• Fresh basil for garnish (optional)

How to Make This Quick Sausage Skillet

1. Heat 1 tbsp oil in a large skillet over medium-high heat.
2. Add the sliced sausage and sauté, flipping occasionally, until browned. Remove and set aside.
3. Reduce heat to medium and add remaining 1½ tbsp oil.
4. Add the zucchini, onion, and bell pepper to the skillet.
5. Sprinkle in garlic powder, oregano, basil, onion powder, pepper, and salt. Stir to coat evenly.
6. Sauté for about 5 minutes, until veggies are tender and onions are translucent.
7. Return the sausage to the skillet, add the minced garlic, stir, and cover for another 2–3 minutes.
8. Garnish with fresh basil if desired and serve hot.

Olivia’s Tips for Weeknight Success

• Use your favourite fully cooked sausage—chicken apple, Italian, or even spicy works great.
• Don’t overcook the zucchini. You want it tender, not mushy.
• This reheats beautifully. Make a double batch and enjoy it for lunch tomorrow.
• Add a splash of balsamic vinegar or a sprinkle of chilli flakes for an extra punch.

How This Recipe Became a Go-To in My Kitchen

This skillet meal came to life on a night when I was out of dinner ideas and energy. I had a couple of sausages, a lonely zucchini, and one bell pepper. With a few pantry spices and a bit of heat, dinner was on the table in 25 minutes. My husband called it “better than takeout,” and just like that, it made the weekly rotation.

Serving Ideas for This Healthy Zucchini Recipe

• Serve over cauliflower rice or mashed sweet potatoes
• Wrap in lettuce or low-carb tortillas for a handheld meal
• Enjoy as-is with a side salad or avocado slices
• Toss leftovers into scrambled eggs or a breakfast hash

Storage and Reheating

• Store in an airtight container in the fridge for up to 4 days
• Reheat in a skillet over medium heat or microwave in 1-minute intervals
• Not freezer-friendly due to the zucchini’s high water content
• Add fresh herbs or a squeeze of lemon when reheating to refresh flavours

FAQs

Can I use raw sausage instead of cooked?

Yes, just cook it through before adding the vegetables.

Can I make this Whole30?

Definitely! Just check that your sausage is Whole30 compliant.

What’s the best type of sausage for this dish?

Anything you love—chicken, turkey, pork, or even plant-based sausages works well.

Skillet Sausage and Zucchini: A Flavorful, Fast Whole30 Dinner

This skillet sausage and zucchini recipe proves that healthy dinners don’t have to be bland or boring. Whether you’re after a quick sausage skillet or a hearty, healthy zucchini recipe, this one-pan wonder is ready to shine. Perfect for weeknights, meal prep, or whenever you need dinner fast but flavorful.

Skillet Sausage and Zucchini: A Quick and Healthy Whole30 Dinner

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• Author: Amanda Hartwellen
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Skillet Sausage and Zucchini is a quick, healthy, and satisfying one-pan dinner made with browned sausage, zucchini, sweet peppers, and Italian herbs. Ready in under 30 minutes, this veggie-packed recipe is Whole30, paleo, and gluten-free, making it perfect for busy weeknights or meal prep.

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Ingredients

Scale 1x2x3x

• 2 medium zucchinis, cubed (about 300 g)

• 4 fully cooked sausages, sliced into ¼-inch (0.6 cm) rounds

• 1 onion, cut into ¾-inch (2 cm) chunks

• 1 bell pepper, any color, cut into ¾-inch (2 cm) pieces

• ¼ tsp (0.5 g) garlic powder

• ½ tsp (1 g) dried oregano

• ½ tsp (1 g) dried basil

• ¼ tsp (0.5 g) onion powder

• ¼ tsp (0.5 g) ground black pepper

• ½ tsp (2.5 g) salt

• 1 tsp (5 g) minced garlic

• 2½ tbsp (37 ml) olive or avocado oil

• Fresh basil for garnish (optional)

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Instructions

1. Heat 1 tbsp oil in a skillet over medium-high heat.

2. Add sausage slices and cook until browned. Remove and set aside.

3. Add remaining oil to the pan and reduce heat to medium.

4. Sauté zucchini, onion, and bell pepper with all dried seasonings for 5 minutes.

5. Return sausage to the skillet, add minced garlic, stir, and cover. Cook for 2–3 more minutes.

6. Garnish with fresh basil and serve hot.

Notes

Use your preferred fully cooked sausage.

Avoid overcooking zucchini to maintain texture.

Great for meal prep and reheating.

Add balsamic vinegar or chili flakes for extra flavor.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner, Main Course
• Method: Sautéing
• Cuisine: American