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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.

A close up image of smoked sausage and vegetables in a cast iron skillet.

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

  1. 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).
  2. 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.
  3. 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.

Smoked sausage, zucchini and tomatoes in cast iron skilelt

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.

A plate of Rice, Sausage and Zucchini

More easy dinners that use smoked sausage

Social media image of smoked sausage and zucchini

Smoked Sausage and Zucchini Skillet

4.75 from 71 votes
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 minutes
Cook Time 15 minutes
Servings 4 people


  • 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
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  • 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.


Calories: 374kcalCarbohydrates: 12gProtein: 15gFat: 30gSaturated Fat: 11gCholesterol: 78mgSodium: 1176mgPotassium: 777mgFiber: 3gSugar: 6gVitamin A: 1081IUVitamin C: 38mgCalcium: 50mgIron: 2mg

Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

* this post contains affiliate links.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. kag says:

    Simple and quick to throw together and ABSOLUTELY DELICIOUS!!!

    1. Kristin says:

      Thank you kag!

  2. Beverly says:

    This was so good! My picky daughter even went for seconds! After reading some reviews, i decided to add my spin. Added red bell peppers and some baby bellas i had in the fridge. My sausage was a specialty smoked sausage packed with flavor and spices. Added cooked bow tie at the end with a ladle of the pasta water and a handfull of parm and pizza blend cheese.

    1. Kristin says:

      Awesome feedback Beverly! Thanks for stopping by.

  3. Mike F says:

    5 people, no leftovers. The only change I would make is to increase the seasoning. We found it a little on the bland side. Overall, an excellent dish.

    1. Kristin says:

      Thank you Mike! Awesome feedback, thanks for stopping by.

  4. Bonnie says:

    I followed the recipe but added a few things. I added green peppers and my cherry tomatoes disappeared so I got 2 tomatoes from our garden and cut into chIunks. I added a cup of Italian cheese I melted over the top. We ate it as is. I didn’t serve it over anything. Rice or noodles b would v be good. Also I browned sausage first then added onions and garlic. I took pictures but couldn’t add to comment.

    1. Adrienne - Yellow Bliss Road says:

      Awesome feedback Bonnie! Thanks for stopping by.

  5. Deb T says:

    Delicious! We added rice to the dish and it was wonderful! My husband says this one is a keeper! Thanks for sharing this great recipe

    1. Kristin says:

      You are so welcome Deb! Thanks for stopping by.

  6. DK says:

    Why would you put the garlic in so soon? How do you keep it from burning

    1. Kristin Maxwell says:

      It’s constantly being stirred with the other ingredients and comes out great. You could hold off if you prefer. It wouldn’t significantly alter the taste.

  7. Suzanne Yax says:

    This is nothing short of EXCELLENT! Plus it’s quick and easy to make.
    I had to improvise a bit as I didn’t have the yellow squash so I substituted cremini mushrooms and baby heirloom tomatoes instead of grape/cherry tomatoes – but boy did it turn out GREAT!
    I’ve made it a few times now for my family and everyone enjoys it greatly.
    Thank you for a wonderful recipe!

    1. Kristin says:

      You are so welcome Suzanne! Awesome feedback, thanks for stopping by.

  8. Barbara D. says:

    Had no yellow squash and I don’t add salt to anything, but other than that I made this according to recipe. Served with quinoa. Thoroughly enjoyed.

    1. Kristin says:

      Nice! Love the feedback, thanks for stopping by Barbara.

  9. Mary Knapp says:

    Loved this! Added prepared bow tie pasta at the end and tossed. Delicious!

    1. Kristin says:

      Nice! Thank you for your feedback Mary.

  10. Jackie says:

    This was excellent! My hubby’s not big on smoked sausage, but I love it. I grew up with it being a staple in our house. Well the hubs LOVED it!!! Needless to say, it’ll be on the table again & again!!

    1. Kristin says:

      Nice! Thanks for sharing Jackie.

  11. Jackie says:

    I knew I’d like this recipe because smoked sausage was a staple in our family growing up. My husband only ever gave it a soso rating. He LOVED this recipe!! He’s even looking forward to the leftovers! It’s a keeper for sure!!

    1. Kristin says:

      Nice! Awesome feedback Jackie, thanks for stopping by.

  12. LeeAnn says:

    Can this be made and frozen?

    1. Kristin Maxwell says:

      Yes tenihcally you can freeze it – since zucchini is pretty watery, it may not thaw and reheat very well.

  13. Patti says:

    This was delicious. I did add sliced mushrooms, because I had them and why not? And I added just a touch of beef broth. I served it over brown rice. Will definitely make it again.

    1. Kristin says:

      Nice! Love the feedback Patti. Thanks for stopping by.

  14. Renee Schouten says:


    Do you have any suggestions of something else to put in place of the squash?


    1. Kristin Maxwell says:

      You could use any vegetable you like – mushrooms, green beans, carrots, potatoes…but the recipe if for zucchini so the cook time would be different if you use another vegetable.

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