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!

20 MINUTE SKILLET SAUSAGE & ZUCCHINI

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.

This recipe really needs to be in your weeknight dinner rotation. It’s just one of those quick meals that’s perfect 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.

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 lots of 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. Simple seasonings that give us plenty o’ big flavor!

To make this dish, you’ll start by sautéing your sausage. 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 it’s time to sauté all those veggies. 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.) Then let everything warm up for a minute or two and you’re done.

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

What kind of sausage should you use?

Any fully cooked sausage will work. Chicken, beef, pork, or turkey are all great options. 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! The Chicken & Apple flavor is my personal favorite. Aidell’s is another great brand you may enjoy!

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 serve this dish?

Oh there are so many ways to serve up this easy meal. You can clearly enjoy it as is and it’s just perfect. 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.

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Easy Chicken Green Bean Stir Fry

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4.96 from 48 votes

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!
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Yield: 4 servings
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins

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 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
    Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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