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Skillet Sausage and Zucchini

Skillet Sausage and Zucchini is a quick one-pan dinner with browned smoky sausage and tender-crisp zucchini, peppers, and onions. Sautéed aromatics and Italian seasoning coat everything for a savory, fast meal ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

smoked sausage
  • 14 oz smoked sausage sliced into rounds
zucchini
  • 2 zucchini medium, sliced into half moons
bell pepper
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
onion
  • 1 small onion sliced
olive oil
  • 2 tbsp olive oil
garlic
  • 3 garlic cloves, minced
Italian seasoning
  • 1 tsp Italian seasoning
paprika
  • 0.5 tsp paprika
black pepper
  • 0.5 tsp black pepper
salt
  • 0.5 tsp salt
red pepper flakes
  • 0.25 tsp red pepper flakes optional
parsley
  • 2 tbsp chopped parsley
Parmesan cheese
  • 0.25 cup grated Parmesan cheese

Equipment

  • 1 cast iron skillet

Method
 

Cook the sausage
  1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Let it warm until it shimmers.
  2. Add the sliced smoked sausage rounds to the skillet and spread them into an even layer. Cook for 4–5 minutes until browned.
  3. Transfer the browned smoked sausage to a plate and set aside. Leave any browned bits in the skillet for flavor.
Sauté vegetables
  1. Add the sliced onion and bell peppers to the skillet. Cook for 3 minutes, stirring occasionally, until slightly softened.
  2. Stir in the sliced zucchini and cook for another 4–5 minutes. Keep cooking until the zucchini is beginning to turn tender-crisp.
Season and finish
  1. Add the minced garlic, Italian seasoning, paprika, salt, black pepper, and red pepper flakes. Stir for 30–60 seconds until fragrant.
  2. Return the cooked sausage to the skillet and toss everything together. Coat the vegetables and sausage evenly with the seasonings.
  3. Cook for 2–3 more minutes until the vegetables are tender-crisp. Keep stirring so nothing sticks.
  4. Sprinkle grated Parmesan cheese and chopped parsley over the skillet. Cook for 1 minute to warm the cheese and finish the dish.
  5. Serve immediately while hot. Plate right from the skillet for the best texture.

Notes

For best browning, avoid overcrowding the skillet and let the sausage cook undisturbed for the first 2 minutes. Store leftovers in the fridge up to 3 days in a sealed container; reheat in a skillet over medium heat until warmed through. Freezing is not recommended because zucchini may soften. For a lighter option, use turkey sausage and reduce Parmesan to 1 tbsp.