Kristin Maxwell
Last updated on
Smoked Sausage and Zucchini Skillet
This Smoked Sausage and Zucchini Skillet and a quick and easy meal on it’s own, or is fabulous served with rice or pasta. With loads of flavor and loads of veggies it’s a quick 20 minute meal that you don’t have to feel guilty about.
We love easy meals that can be served in under 30 minutes like this sausage and zucchini skillet. Some of our other quick favorites will impress your family just as much, like Penne Pasta Primavera or our Easy Bolognese Sauce.
Smoked Sausage and Zucchini Skillet
Have you ever had an idea for something you wanted to make for dinner, and it turned out way better than you anticipated? Yeah, this was one of those.
It was one of those nights where I had vegetables in the fridge that had to be used up and I wasn’t quite sure what to do with them. I’ve been really into cooking meals in my new cast iron skillet (I seriously love this thing) and I knew that the smoked sausage would add some really great flavor.
Here are the tools you will need:
How to make Smoked Sausage and Zucchini Skillet
- First slice up the sausage and some onion and toss them into a buttered skillet. Because butter makes everything better. (You could always use olive oil instead).
- Add some minced garlic and stir it up, then add sliced zucchini and yellow squash, oregano and some red pepper flakes for a little heat. Cook for a few minutes, stirring occasionally, then add a couple handfuls of grape tomatoes. As the squash cooks, the tomatoes will begin to break down and create this amazing sauce, just enough to lightly coat the veggies and sausage.
- Once the squash is soft but still has some bite to it, remove the pan from the heat and let it rest for a few minutes before serving. This was the point where I tasted the zucchini and decided it needed just a little salt. You could certainly leave that out if you prefer.
Are sausages already cooked?
Yes, they are. You could really eat them cold right out of the package if you wanted to. But they are much tastier once you’ve browned them in a skillet for a bit first.
Serving suggestions
This could easily be a fabulous meal all on it’s own if you are wanting something lo-carb, but we served it over some steamed rice or buttered noodles. That sauce I talked about? It coated the rice and gave it such a great flavor. There’s leftovers in the fridge, and I call dibs!
What to do with leftovers
This smoked sausage and zucchini skillet makes for some pretty delicious leftovers. Store covered in the fridge for 3-4 days, and reheat in the microwave or in a skillet on the stove.
More easy dinners that use smoked sausage
- Grilled Sausage and Peppers Foil Packets
- One Pot Cheesy Smoked Sausage Pasta Skillet
- Smoked Sausage and Potatoes Hash
- Smoked Sausage & Apple Sheet Pan Dinner
- White Bean, Kale & Sausage Soup
- Easy Shrimp Boil Sheet Pan Dinner
If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
Smoked Sausage and Zucchini Skillet
This Smoked Sausage and Zucchini Skillet has loads of flavor and veggies for a quick 20 meal! Serve over rice or pasta for a dinner to satisfy everyone!
Prep Time 10 mins
Cook Time 15 mins
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2 garlic cloves minced
- 14 ounces smoked sausage cut in half lengthwise and then into ¼ inch pieces
- 2 medium zucchini cut in half lengthwise and then into ¼ inch pieces
- 1 yellow squash cut in half lengthwise and then into ¼ inch pieces
- 2 cups grape or cherry tomatoes sliced in half lengthwise
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- salt to taste
Instructions
- Heat a 12 inch skillet over medium heat.
- Melt olive oil in the pan, then add the diced onion. Stir and cook until onions are soft; 3-4 minutes.
- Stir in the garlic and cook for 30 seconds before adding the smoked sausage. Cook until sausage is browned; about 7 minutes.
- Stir in the veggies and seasonings and cook another 7 minutes or until zucchini is tender (soft, but still has a bit of crunch to it).
- Serve on it's own or over a bed of steamed rice.
Nutrition
Calories: 374kcalCarbohydrates: 12gProtein: 15gFat: 30gSaturated Fat: 11gCholesterol: 78mgSodium: 1176mgPotassium: 777mgFiber: 3gSugar: 6gVitamin A: 1081IUVitamin C: 38mgCalcium: 50mgIron: 2mg
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This dish is off the chain awesome! I’m not a huge tomato fan but the tomatoes make it work so well!
Thanks for the awesome feedback J!
This is one of my favorites quick meals that I comeback to often. Majority of the time I have some of the ingredients on hand.
That’s awesome to hear, thanks Shandra!
This was delicious! I made it following the recipe. The flavors go great together! I had more than enough to last me for the week. I paired mine with brown rice. The veggies had a perfect crunch and that flavor so yummy!
Nice! Thanks for stopping by Michele.
I made this tonight for dinner and it was absolutely delicious!!
Nice! Thanks for stopping by Nicole.
I’m making it now and looks and smells Delicious!
Nice! Thanks for dropping by Susan, we would love to here your feedback.
What can I use instead of tomatoes?
You can leave out the tomatoes or you could swap them for any type of quicker cooking vegetable like onions, peppers or mushrooms.
This was fabulous. I changed up things a teensy bit though. I used 3 super large cloves of garlic which is actually more like 6 normal cloves. Started with a mix of butter and olive oil. Added more oregano and threw is some Adobo seasoning along with Himalyan pink salt. I also added grape tomatoes at the end towards the last 5-7 minutes of cooking. My experience with grape tomatoes is they don’t hold up too well if cooked long, and I wanted them to break down just a little and not become mushy. Left out the crushed red pepper because I have young kids. Served over Jasmine Brown rice with a bottle of Louisiana hot sauce at the table and a loaf of warmed sourdough bread.
Loved the blend of flavors and the ease of putting everything all together. My teenager loved it and made sure she had the leftovers for breakfast the next day!
Thank you Lori! So happy that you and your family loved this recipe!
Great dish. However, I changed the recipe some. I used more garlic, left the onions in slivers, and instead of tomatoes I used a half of red bell pepper, and had a green bell pepper. Instead of crushed red pepper I sliced and minced a fresh serrano pepper(most of the seeds removed). I used Turkey sausage as well.
Love this recipe. So fast and easy but busting with flavor!!! Ty!! ??
Hi Kristin! I love your recipes! Just wanted to drop you a line that I love this recipe so much that I linked to it (https://lunchwithleah.com/9-easy-quick-healthy-weeknight-meals/) in a recent recipe round-up post I wrote about healthy weeknight meals for busy families.
This recipe is in constant rotation at our home, sometimes with variations but always yummy. Thanks for creating delicious recipes!
Leah @ LunchwithLeah.com
Good recipe! I omitted the onions & used onion powder instead. Really tasty!
What about adding other veggies to this, have you tried adding broccoli or mushrooms?
I think that would be fabulous!
Oh my gosh – the flavors in this are amazing!! My new fave way to get veggies in me 🙂 I used one sweet Italian chicken sausage and one hot Italian chicken sausage – perfect balance! Thank you so much for sharing this awesome recipe!
So glad you enjoyed it!
This is one of our staples now! I use canned diced tomatoes to save a little time and money. Delicious!
Great idea, I have a can of roasted tomatoes ice been eager to add to a recipe. Perfect timing.
I made this recipe for the first time a few weeks ago. Since then, I crave it almost every day! It is so delicious! It has a really good fresh taste too it that also feels like an indulgence. I love it! I will probably make this every week for a while. Haha. Highly recommend to anyone!
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