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.

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

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Social media image of smoked sausage and zucchini

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
Servings 4 people
Calories 374kcal

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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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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Comments

  1. 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.

  2. 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!

    1. You can leave out the tomatoes or you could swap them for any type of quicker cooking vegetable like onions, peppers or mushrooms.

  3. 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.

  4. 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!

  5. 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.

  6. 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

  7. 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!

  8. 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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