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. Whole30 compliant, dairy free, gluten free — and extra delicious!

This 20 Minute Skillet Sausage & Zucchini is easy and flavorful. It tastes a lot like a classic Italian Sausage and Peppers dish but you’re getting some extra veggies in there thanks to the zucchini.

Use your favorite fully cooked sausage. I prefer Applegate Chicken Sausage (the one from the refrigerated case and not the frozen section) because their ingredient list is incredible and I’ve never tried one of their varieties that I didn’t like. (Not an ad. Just my preference!)

This comforting meal can be enjoyed alone or you’re welcome to serve it over cauliflower or traditional rice. Either way you’re going to be happily gobbling it all up in 20 minutes or less. BOOM. My kind of recipe, friend.

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20 Minute Skillet Sausage & Zucchini

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. Whole30 compliant, dairy free, gluten free — and extra delicious!

Ingredients

  • 2 1/2 tbsp olive or avocado oil
  • 4 fully cooked sausages, sliced into circles 1/4 inch thick
  • 2 medium zucchini, cubed
  • 1 onion, cut into 3/4 inch pieces (close to same size as zucchini)
  • 1 bell pepper, any color, cut into 3/4 inch pieces (close to same size as zucchini)
  • 1/2 tsp salt
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp pepper
  • 1 tsp garlic, minced

Optional: Fresh basil for garnish

    Instructions

    • Heat 1 tablespoon of olive 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 1 1/2 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 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).

    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

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