If you ask me, one-pan dinners are a weeknight lifesaver.
This hearty zucchini sausage skillet brings together tender vegetables and savory meat in a simple, satisfying meal. Fresh zucchini slices cook down nicely while soaking up all the good flavors from the sausage.
It’s made with Italian sausage browned in a hot skillet, then mixed with sliced zucchini and basic seasonings. A sprinkle of cheese at the end helps tie everything together.
It’s a family-friendly dish that’s ready in under 30 minutes, perfect for those busy school nights.
Why You’ll Love This Zucchini Sausage Skillet
- Quick weeknight dinner – Ready in just 30-45 minutes, this one-pan meal is perfect for busy evenings when you need something satisfying on the table fast.
- One-pan cleanup – Everything cooks together in a single skillet, which means less dishes to wash and more time to relax after dinner.
- Fresh summer vegetables – The combination of zucchini, corn, and bell peppers makes this a great way to use up garden produce or seasonal vegetables from the farmers market.
- Flexible protein options – You can use whatever sausage you have on hand – cajun, andouille, or smoked sausage all work great and add their own flavor twist.
- Naturally low-carb – With zucchini as the main vegetable, this dish is naturally light and healthy while still being filling and satisfying.
What Kind of Sausage Should I Use?
For this skillet recipe, you’ll want to use a pre-cooked sausage that’s packed with flavor since it’s one of the main stars of the dish. Cajun sausage, andouille, or smoked sausage all work great because they bring that smoky, spicy kick that pairs perfectly with the fresh vegetables. If you can’t find these specific types, any good quality smoked sausage from your grocery store will do the trick. Just make sure it’s already cooked so you’re really just heating it through and letting those flavors meld with the zucchini and peppers.
Options for Substitutions
This skillet recipe is super forgiving when it comes to swapping ingredients:
- Corn kernels: Fresh corn is great, but frozen corn works perfectly too – just thaw it first and pat dry. Canned corn is also fine, just drain and rinse it well.
- Sausage: Any cooked sausage will work here! Try kielbasa, Italian sausage, or even chicken sausage for a lighter option. You can also use leftover grilled chicken or shrimp if you want to skip sausage altogether.
- Red bell pepper: Yellow or orange bell peppers work just as well, or try poblano peppers for a bit more heat. Even diced tomatoes can add nice color and flavor.
- Zucchini: Yellow squash is the most obvious swap, but you could also use diced eggplant or even sliced mushrooms. Just keep the cooking time similar.
- Chili powder: Paprika, cumin, or cajun seasoning all work well here. Start with less and taste as you go since heat levels vary.
- Fresh cilantro: Not a cilantro fan? Try fresh parsley, green onions, or even fresh basil for a different flavor profile.
Watch Out for These Mistakes While Cooking
The biggest mistake when making this zucchini sausage skillet is overcooking the zucchini, which turns it into a mushy, watery mess – add it toward the end of cooking and keep the heat at medium-high to maintain its texture.
Another common error is crowding the pan, which causes everything to steam instead of getting that nice golden sear, so use a large skillet and cook in batches if needed.
Since your sausage is already cooked, adding it too early will make it tough and dry, so warm it through during the last few minutes of cooking.
To prevent the corn from becoming chewy, make sure it’s completely cooked before adding to the skillet, and don’t forget to drain any excess moisture from the zucchini by patting it dry with paper towels before cooking.
What to Serve With Zucchini Sausage Skillet?
This hearty skillet is perfect over a bed of fluffy white rice or quinoa to soak up all those good flavors from the sausage and vegetables. You could also serve it with warm tortillas and let everyone make their own little wraps – just add some shredded cheese, sour cream, and maybe a squeeze of lime. If you want to keep it low-carb, try it over cauliflower rice or with a simple side salad dressed with lime vinaigrette. For something a bit more filling, cornbread or crusty bread rolls work great for scooping up every last bite.
Storage Instructions
Refrigerate: This zucchini sausage skillet keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day after all the flavors have had time to meld together! It’s perfect for meal prep or quick weeknight dinners.
Freeze: You can freeze this skillet for up to 3 months in freezer-safe containers or bags. Just keep in mind that the zucchini might get a bit softer after thawing, but the flavors will still be great. I like to portion it out before freezing so I can grab just what I need.
Warm Up: To enjoy your leftovers, just heat them up in a skillet over medium heat for about 5-7 minutes, stirring occasionally. You can also microwave it in 30-second intervals until heated through. Add a sprinkle of fresh cilantro on top to brighten it up again!
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 950-1100
- Protein: 32-40 g
- Fat: 56-68 g
- Carbohydrates: 78-92 g
Ingredients
- 2 cups cooked corn kernels (from 3 ears)
- 1 tbsp olive oil
- 12 oz fully cooked sausage (such as andouille, smoked, or cajun)
- 1 large red bell pepper, diced
- 1 large zucchini, sliced
- 1/2 tsp chili powder
- Chopped fresh cilantro, for garnish
Step 1: Cook the Sausage
- 1 tbsp olive oil
- 12 oz fully cooked sausage (such as andouille, smoked, or cajun)
Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat.
Slice the fully cooked sausage into coin-sized pieces and add them to the skillet.
Cook the sausage for about 5 minutes on one side, then flip and cook for another 3 minutes on the other side, until browned and heated through.
Remove the sausage from the skillet and transfer it to a large plate.
I find that browning the sausage really boosts its flavor and gives the dish a nice smoky depth.
Step 2: Sauté the Bell Pepper
- reserve oil from sausage (from Step 1)
- 1 large red bell pepper, diced
After cooking the sausage, you will have some oil left in the skillet.
Leave a bit of it for the vegetables, and transfer the extra to a small heat-proof bowl to reserve for later.
Add the diced red bell pepper to the same skillet and cook over medium heat for about 4 minutes, stirring occasionally.
If the skillet becomes too dry and the pepper starts to stick, add a little of the reserved oil as needed.
Once cooked, remove the bell pepper and add it to the plate with the sausage.
Step 3: Sauté the Zucchini
- reserve oil from sausage (from Step 1)
- 1 large zucchini, sliced
In the now empty skillet, add the sliced zucchini.
Cook over medium heat for about 3 minutes, stirring as needed to ensure even cooking.
If necessary, add more reserved oil to prevent the zucchini from sticking.
Once tender and slightly browned, remove from the skillet and transfer to the plate with the sausage and bell pepper.
Step 4: Combine All Ingredients and Season
- cooked sausage from Step 1
- cooked bell pepper from Step 2
- cooked zucchini from Step 3
- 2 cups cooked corn kernels (from 3 ears)
- reserved oil from sausage (from Step 1)
- 1/2 tsp chili powder
Carefully slice the cooked corn kernels off the cob if you haven’t done so already.
In the same skillet, combine the cooked sausage (from Step 1), cooked bell pepper (from Step 2), cooked zucchini (from Step 3), and 2 cups cooked corn kernels.
Mix everything together thoroughly.
Add the reserved oil from the sausage and sprinkle in the chili powder.
Reheat the mixture over low heat, stirring well to ensure it’s evenly seasoned.
I like to let the mixture sit for a minute or two on low—this helps all the flavors meld together beautifully.
Step 5: Garnish and Serve
- chopped fresh cilantro, for garnish
Remove the skillet from the heat.
Top the finished dish with a generous sprinkling of chopped fresh cilantro.
Serve hot and enjoy!
Personally, I think a squeeze of fresh lime would also pair wonderfully with these flavors, if you have some on hand.
Delicious Zucchini Sausage Skillet
Ingredients
- 2 cups cooked corn kernels (from 3 ears)
- 1 tbsp olive oil
- 12 oz fully cooked sausage (such as andouille, smoked, or cajun)
- 1 large red bell pepper, diced
- 1 large zucchini, sliced
- 1/2 tsp chili powder
- chopped fresh cilantro, for garnish
Instructions
- Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat. Slice the fully cooked sausage into coin-sized pieces and add them to the skillet. Cook the sausage for about 5 minutes on one side, then flip and cook for another 3 minutes on the other side, until browned and heated through. Remove the sausage from the skillet and transfer it to a large plate. I find that browning the sausage really boosts its flavor and gives the dish a nice smoky depth.
- After cooking the sausage, you will have some oil left in the skillet. Leave a bit of it for the vegetables, and transfer the extra to a small heat-proof bowl to reserve for later. Add the diced red bell pepper to the same skillet and cook over medium heat for about 4 minutes, stirring occasionally. If the skillet becomes too dry and the pepper starts to stick, add a little of the reserved oil as needed. Once cooked, remove the bell pepper and add it to the plate with the sausage.
- In the now empty skillet, add the sliced zucchini. Cook over medium heat for about 3 minutes, stirring as needed to ensure even cooking. If necessary, add more reserved oil to prevent the zucchini from sticking. Once tender and slightly browned, remove from the skillet and transfer to the plate with the sausage and bell pepper.
- Carefully slice the cooked corn kernels off the cob if you haven't done so already. In the same skillet, combine the cooked sausage (from Step 1), cooked bell pepper (from Step 2), cooked zucchini (from Step 3), and 2 cups cooked corn kernels. Mix everything together thoroughly. Add the reserved oil from the sausage and sprinkle in the chili powder. Reheat the mixture over low heat, stirring well to ensure it’s evenly seasoned. I like to let the mixture sit for a minute or two on low—this helps all the flavors meld together beautifully.
- Remove the skillet from the heat. Top the finished dish with a generous sprinkling of chopped fresh cilantro. Serve hot and enjoy! Personally, I think a squeeze of fresh lime would also pair wonderfully with these flavors, if you have some on hand.