When I think of cozy weeknight dinners, one dish always comes to mind: Skillet Sausage and Zucchini. The aroma of cooking sausages mingling with fresh zucchini and spices fills my kitchen with warmth and comfort. This dish reminds me of chilly evenings spent with family, gathered around the table sharing laughter and stories. It’s simple yet satisfying, making it a go-to choice for busy evenings. This recipe matters because it brings together hearty flavors in just one pan, helping you whip up a tasty meal without the fuss. What’s special about Skillet Sausage and Zucchini is how versatile it can be; it’s a great way to use seasonal veggies while keeping things enjoyable.
Why Make This Recipe
You should make Skillet Sausage and Zucchini because it’s quick, healthy, and delicious. It comes together in about 20 minutes, making it perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. The combination of sausage, zucchini, and peppers provides a wonderful balance of protein and veggies, creating a meal that’s not just filling but also colorful and tasty. Plus, everything cooks in one skillet, which means less cleanup for you!
How to Make Skillet Sausage and Zucchini
Ingredients
- 2 medium zucchini, cubed
- 4 fully cooked sausages, sliced into circles ¼-inch thick
- 1 onion, cut into ¾ inch pieces (close to the same size as zucchini)
- ¼ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp dried basil
- Fresh basil for garnish (optional)
- 1 bell pepper (any color), cut into ¾-inch pieces
- ¼ tsp onion powder
- ¼ tsp pepper
- 2 ½ tbsp olive or avocado oil
- ½ tsp salt
- 1 tsp garlic, minced
Directions
- Heat 1 tbsp of olive oil in a skillet over medium-high heat.
- When the oil is hot, add the chopped sausage and sauté, flipping often, for a few minutes until browned. Remove from the pan and set aside.
- Reduce the heat to medium and add the remaining 1 ½ tbsp of oil to the skillet, along with the zucchini, onion, and bell pepper. Sprinkle with oregano, garlic powder, basil, onion powder, pepper, and salt. Stir well.
- Let it cook until the onion is translucent and the peppers and zucchini are nearly tender, about 5 minutes.
- Add the sausage back into the skillet along with the minced garlic. Stir everything together and cover to let it cook for a few more minutes. Taste and adjust the salt if needed.
How to Serve Skillet Sausage and Zucchini
Serve Skillet Sausage and Zucchini hot, garnished with fresh basil if you like. It pairs wonderfully with a side of crusty bread or over cooked rice for a more filling meal. This dish can also stand alone as a complete meal, packed with flavor and nutrients.
How to Store Skillet Sausage and Zucchini
To store leftovers, let the dish cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. To reheat, simply warm it up in a skillet over medium heat or in the microwave until heated through.
Tips to Make Skillet Sausage and Zucchini
- Choose fresh, in-season zucchini and peppers for the best flavor.
- Feel free to add other vegetables you have on hand, like mushrooms or carrots.
- Adjust the spices to suit your taste; a little red pepper flakes can add a nice kick!
Variation
For a lighter version, you can substitute chicken sausage instead of pork sausage. You can also replace zucchini with yellow squash for a different taste.
FAQs
How long does it take to make this dish?
It typically takes about 20 minutes from start to finish.
Can I use raw sausage?
Yes, you can use raw sausage, but make sure to cook it thoroughly before adding the vegetables.
Is this dish gluten-free?
Yes, as long as you ensure the sausage you use is gluten-free, this recipe is safe for those with gluten sensitivities.
Skillet Sausage and Zucchini
Ingredients
Main Ingredients
- 2 medium zucchini, cubed Choose fresh, in-season zucchini for the best flavor.
- 4 pieces fully cooked sausages, sliced into circles ¼-inch thick Can substitute with chicken sausage for a lighter version.
- 1 medium onion, cut into ¾ inch pieces Close to the same size as zucchini.
- 1/4 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 piece bell pepper (any color), cut into ¾-inch pieces
- 1/4 tsp onion powder
- 1/4 tsp pepper
- 2 1/2 tbsp olive or avocado oil For cooking.
- 1/2 tsp salt Adjust to taste.
- 1 tsp garlic, minced
Method
Cooking
- Heat 1 tbsp of olive oil in a skillet over medium-high heat.
- When the oil is hot, add the chopped sausage and sauté, flipping often, for a few minutes until browned. Remove from the pan and set aside.
- Reduce the heat to medium and add the remaining 1 ½ tbsp of oil to the skillet, along with the zucchini, onion, and bell pepper. Sprinkle with oregano, garlic powder, basil, onion powder, pepper, and salt. Stir well.
- Let it cook until the onion is translucent and the peppers and zucchini are nearly tender, about 5 minutes.
- Add the sausage back into the skillet along with the minced garlic. Stir everything together and cover to let it cook for a few more minutes. Taste and adjust the salt if needed.