Smoked Sausage and Zucchini Skillet with Garlic and Butter
This hits that perfect spot between comforting and fresh: browned potatoes, smoky sausage, and summer veggies all cooked in layers so nothing turns to mush. It’s one of those weeknight dinners that feels thought-out but takes no brainpower. Just a skillet, some butter, and whatever veggies your family will actually eat.
If you’ve got picky eaters (because let’s face it, who doesn’t?), you can serve them the parts they like before assembling everything together. Or even swap out the veggies for ones they like.
Table of Contents
Ingredients and Tools You’ll Need
You can swap and adjust the meat and veggies. The McCormick’s Montreal steak seasoning is great to use. If you don’t have any steak seasoning, use a mix of salt, pepper, garlic, onion, and paprika. I use a cast iron pan, but any heavy skillet will work.
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If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
Equipment
- 12-inch skillet with a lid
Ingredients
- 3 tablespoons olive oil divided
- 1 ½ pounds smoked pork sausage, sliced about ⅓ of an inch thick, the same thickness as the zucchini and squash.
- 1 pound baby potatoes, sliced lengthwise, then cut in thirds (the small ones will cook faster)
- ½ teaspoon coarsely ground pepper divided
- ½ teaspoon salt divided
- 1 ½ zucchini, sliced into half rounds (about 2 ½ cups)
- 1 yellow summer squash, sliced into half rounds (about 2 cups)
- 1 red pepper, cut into one-inch pieces
- 3 garlic cloves minced (about 1 tablespoon)
- 2 tablespoons butter, softened
- 1 teaspoon steak seasoning (Montreal steak seasoning is great)
- 2 tablespoons chopped parsley
How to Make Sausage And Zucchini Skillet
Step One: Cook Potatoes
Heat oil over medium heat in a 12-inch skillet and add the potatoes so they are in one layer, lying flat. Cover the pan and cook for 10 minutes, turning halfway through. Season with ¼ teaspoon salt and ¼ teaspoon pepper and stir. Set aside on a plate.
Step Two: Cook Sausage
Add 1 tablespoon of oil to the skillet, then add the sliced sausage into the pan in one layer. Cook for 3 minutes, turn and cook 3 minutes more. Transfer the sausage to a plate.
Step Three: Cook Veggies
Turn the heat to medium-high and add zucchini, squash, and pepper. Stir in ¼ teaspoon salt and ¼ teaspoon pepper. Stir-fry vegetables for 7-8 minutes or until crisp and tender. Reduce the heat to medium and add the butter and garlic in the last minute or two of cooking.
Step Four: Assemble
Add the potatoes and sausage back into the pan. Add steak seasoning and mix well in the pan. Taste and add additional steak seasoning or salt if desired.
Step Five: Garnish And Serve
Garnish with chopped parsley and serve immediately.
Storage Instructions
Store leftovers in the refrigerator in an airtight container for up to 3-4 days.
Reheat it in a skillet over medium heat until warmed through, about 5-7 minutes. You can also microwave it for 1-2 minutes, stirring halfway through.
What to Serve with Sausage And Zucchini Skillet
This is a complete meal, and usually I serve it alone. But here are some things you could add. Just pick one.
- Serve some buttered pasta or rice (especially for the picky eaters).
- Add some bread machine whole wheat rolls to stretch the meal to feed more people.
- Have a bowl of summer fruit and a pitcher of old-fashioned lemonade.
- Serve this crowd-favorite dessert – strawberry ice cream pie!
More Summer Skillet Dinners
Whether you use a cast iron skillet or not, you’ll love these dinners.
- If you don’t have a barbecue, make these cast iron skillet burgers. I actually think they’re better than the grill.
- Serve this frugal fried rice on its own or with some meat.
- Every kid (and adult!) loves mac and cheese. And this cast iron skillet mac and cheese is my absolute favorite!
- If you’ve got extra sausage, add some shrimp and make cast iron skillet Cajun pasta – spicy, creamy, and delicious!
Printable Recipe
Smoked Sausage and Summer Vegetable Skillet
Equipment
- 12-inch skillet with a lid
Ingredients
- 3 tablespoons olive oil divided
- 1 ½ pounds smoked pork sausage sliced about ⅓ of an inch thick, the same thickness as the zucchini and squash.
- 1 pound baby potatoes sliced lengthwise then cut in thirds
- ½ teaspoon coarsely ground pepper divided
- ½ teaspoon salt divided
- 1 ½ zucchini sliced in half rounds (about 2 ½ cups)
- 1 yellow summer squash sliced in half rounds (about 2 cups)
- 1 red pepper cut into one-inch pieces
- 3 garlic cloves minced (about 1 tablespoon)
- 2 tablespoons butter softened
- 1 teaspoon steak seasoning
- 2 tablespoons chopped parsley
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Instructions
- Cook potatoes. Heat oil over medium heat in a 12-inch skillet and add the potatoes so they are in one layer lying flat. Cover the pan and cook for 10 minutes, turning halfway through. Season with ¼ teaspoon salt and ¼ teaspoon pepper and stir. Set aside on a plate.
- Cook sausage. Add 1 tablespoon of oil to the skillet, then add the sliced sausage into the pan in one layer. Cook for 3 minutes, turn and cook 3 minutes more. Transfer the sausage to a plate.
- Cook veggies. Turn the heat to medium-high and add zucchini, squash, and pepper. Stir in ¼ teaspoon salt and ¼ teaspoon pepper. Stir-fry vegetables for 7-8 minutes or until crisp and tender. Reduce the heat to medium and add the butter and garlic in the last minute or two of cooking.
- Assemble. Add the potatoes and sausage back into the pan. Add steak seasoning and mix well in the pan. Taste and add additional steak seasoning or salt if desired.
- Garnish and serve. Garnish with chopped parsley and serve immediately.
Notes
Nutrition
Love,
I made this for a crowd for Father’s Day dinner, before heading back to church. It was delicious! It is a versatile dish, and it made plenty! Because everything had to lay in a single layer more or less, it did take some time to get everything browned, but the dish came out wonderfully. We all loved it! This recipe will remain in my rotation for sure. Thank you!