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.
Ingredients
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2 medium zucchinis, cubed (about 300 g)
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4 fully cooked sausages, sliced into ¼-inch (0.6 cm) rounds
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1 onion, cut into ¾-inch (2 cm) chunks
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1 bell pepper, any color, cut into ¾-inch (2 cm) pieces
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¼ tsp (0.5 g) garlic powder
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½ tsp (1 g) dried oregano
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½ tsp (1 g) dried basil
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¼ tsp (0.5 g) onion powder
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¼ tsp (0.5 g) ground black pepper
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½ tsp (2.5 g) salt
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1 tsp (5 g) minced garlic
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2½ tbsp (37 ml) olive or avocado oil
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Fresh basil for garnish (optional)
Instructions
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Heat 1 tbsp oil in a skillet over medium-high heat.
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Add sausage slices and cook until browned. Remove and set aside.
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Add remaining oil to the pan and reduce heat to medium.
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Sauté zucchini, onion, and bell pepper with all dried seasonings for 5 minutes.
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Return sausage to the skillet, add minced garlic, stir, and cover. Cook for 2–3 more minutes.
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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