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Throw together this quick sausage and zucchini skillet dinner when you need a healthy and satisfying meal in a hurry! You’ll love this perfectly seasoned mix of sausage, zucchini, peppers, and onions.

Update: This recipe was originally published in 2020 and has been republished with all new photos.

Easy meals are my jam and this 20 Minute Sausage and Zucchini Skillet is a family favorite. It tastes a lot like a classic Italian sausage and peppers dish but you’re getting some extra veggies in there thanks to the fresh zucchini.

This recipe really needs to be in your dinner rotation. It’s a perfect weeknight meal for when I don’t really want to be in the kitchen. You have those nights too, don’t you? Those nights when the idea of coming up with something to eat, making it, and then cleaning it up… I’m exhausted just thinking about it. But this one skillet wonder involves minimal prep and clean up. It’s simple enough to do when I want to do nothing. This easy sausage recipe is a great way to feed the entire family.

Zucchini, onion, and bell pepper… light but super tasty! Chop those veggies up so they’re all close to the same size. This ensures you can get a little of everything in each bite and smaller pieces means they’ll cook faster too.

We’re using simple seasonings to really make this skillet meal special. The list might feel a little long but you likely have everything you need already. You’ll need dried oregano, dried basil, salt, garlic powder, onion powder, and black pepper. You can always swap the dried herbs out for Italian seasoning if you that’s what you have. The finished flavor combination is so yummy, you won’t believe how little effort was required.

20 Minute Sausage and Zucchini Skillet Ingredients

  • Olive or avocado oil: Extra virgin olive oil is my favorite. A high quality avocado oil is a solid solution as well.
  • Fully cooked sausages: I love chicken sausage in this entree but go with whatever you prefer. Chicken, beef, pork, or turkey sausage are all delicious in here.
  • Zucchini: This low-carb meal features lots of zucchini to make it hearty. You’ll need two medium zucchini but you can substitute yellow summer squash if you prefer.
  • Onion: One medium onion will help flavor this skillet meal. You can whatever color onion you like. White, yellow, or red onion will all work well.
  • Bell pepper: Any color bell pepper can be used but I prefer the vibrant color and sweetness of red bell peppers in this dish.
  • Minced garlic: You can mince your own garlic or use a jarred variety.
  • Seasonings: Salt, black pepper, garlic powder, onion powder, dried oregano, and dried basil are the only seasonings you need.

How to Make 20 Minute Sausage and Zucchini Skillet

To make this healthy dinner, you’ll start by sautéing your sausage in a large skillet on medium heat to medium-high heat. It’s a fully cooked sausage so we’re really just taking this opportunity to get some browning on all the sides. Then remove from the pan and set aside.

Now add the veggies to the hot skillet to sauté them. This just takes 5 to 10 minutes because we’ve cut them pretty small. Season. Once they get tender and you see some browned bits, add the sausage back along with minced garlic. (Because of course we’re using plenty of garlic.) Let everything warm up for a minute or two and you’re done. You can add parmesan cheese, fresh parsley, or red pepper flakes for a little extra fun if you like before serving.

It’s truly an easy dish that’s ready in 20 minutes!

What Sausage Should You Use?

The type of sausage you use is up to you but be sure it’s a fully cooked sausage. Chicken, beef, turkey, or pork sausage are all great options. I prefer Applegate Chicken Sausage (the one from the refrigerated case and not the frozen section of the grocery store) because their ingredient list is incredible and I’ve never tried one of their varieties that I didn’t like. Aidell’s is another great brand you may enjoy! If you’d like to make this a spicier entree you can always opt for a spicy sausage.

If Whole30, make sure you select a Whole30 compliant sausage. You’ll want to read the label because many brands will include sugar. Applegate, Aidell’s, Teton Waters Ranch, Pederson Farms, and Belinski’s all have Whole30 compliant (or approved) sausage options.

Can You Substitute Other Veggies?

This recipe is clearly designed to make those most of zucchini but there are of course other vegetables you could include instead. Yellow squash would be my top pick and green beans would work well too. I always encourage people to get comfortable in the kitchen and try new things! Swapping out a veggie is one simple way to make a recipe work for you and use up what’s in your fridge!

How to Store Leftovers

Want to enjoy this easy recipe the next day or later in the week? This entree makes great leftovers and it’s perfect for meal prep! Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a large skillet on the stovetop on low to medium-low heat until warmed through.

How to Serve This Dish

Oh there are so many ways to serve this. It’s designed to be a complete meal so you can clearly enjoy it as is. Light. Flavorful. Healthy. Low carb.

But perhaps you want to add something to stretch this dish a bit further? Serving over cauliflower rice will keep things ultra light but enable to you sneak in some more veggies!

Maybe you’d like to add some grains or carbs to make this extra satiating? That works too! Try serving over traditional white or brown rice, Easy Seasoned Roasted Potatoes, Easy Diced Air Fryer Potatoes, or Skillet Breakfast Potatoes. I’m a big believer in the power of layering skillet meals over something else. Works like a dream!

No matter how you choose to serve this dish, you’re going to be happily gobbling it all up in 20 minutes or less. BOOM. My kind of recipe, friend.

4.96 from 50 votes

20 Minute Sausage and Zucchini Skillet

By Christina
Throw together this quick skillet dinner when you need a healthy and satisfying meal in a hurry! You'll love this perfectly seasoned mix of sausage, zucchini, peppers, and onions.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4 servings

Ingredients 

  • tablespoons olive or avocado oil
  • 4 fully cooked sausages, sliced into circles ¼ inch thick
  • 2 medium zucchini, cubed
  • 1 onion, cut into ¾ inch pieces (close to same size as zucchini)
  • 1 bell pepper, any color, cut into ¾ inch pieces (close to same size as zucchini)
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic, minced

Optional: Fresh basil for garnish

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    Instructions 

    • Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once the oil is hot, add sliced sausage. Sautè, flipping sausage frequently, for 1 to 2 minutes or until sausage slices have some browning. Remove from pan and set aside.
    • Reduce heat to medium. Add remaining 1½ tablespoons of oil to skillet with the zucchini, onion, and bell pepper. Sprinkle with salt, oregano, basil, garlic powder, onion powder, and pepper. Stir. Let cook until the onion is translucent and peppers and zucchini are close to tender, about 5 to 10 minutes.
    • Add sausage back to the skillet along with minced garlic. Stir. Cover so everything heats through for 1 to 2 minutes. Taste. Add extra salt if desired. Garnish with chopped fresh basil (optional).

    Video

    Notes

    Nutrition information assumes chicken sausages are used. Using beef or pork would alter the numbers.
    If Whole30, make sure you select a Whole30 compliant sausage.

    Nutrition

    Calories: 288kcal, Carbohydrates: 12g, Protein: 15g, Fat: 21g, Saturated Fat: 4g, Cholesterol: 60mg, Sodium: 1171mg, Potassium: 359mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1428IU, Vitamin C: 59mg, Calcium: 29mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    68 Comments

    1. DD says:

      This was great. I ended up doing sweet Italian sausage in a little bit of olive oil and italian seasonings, cooked first. Used that oil and cooked onion, garlic, the zucchini and peppers. I cooked white rice separately, then added all of it to the pan and sautéed that for a bit. Great flavors.

    2. Annie says:

      I made this tonight because I had some zucchini to use up. I used Polish sausage (kielbasa) since that is what I had on hand. It was delicious! I added some penne pasta to mine but my husband skipped the pasta and said it was just as good by itself. This will be added to my recipe rotation!

      1. Christina says:

        This is wonderful to hear, Annie! Thank you so much!!

    3. Barb Wilson says:

      I modified a bit. Added tons of spices, sun dried tomatoes and artichoke hearts. Put it on a bed of pasta and its a meal everyone loved

      1. Christina says:

        So happy you enjoyed, Barb! Thank you!

    4. Shirley says:

      This was delicious! And a good chance to clean out the garden!!

    5. Destiny says:

      This was so good as is!  I tossed it with tortellini, pasta water and parm cheese and it was so tasty