Sausage and Zucchini Skillet Recipe for a Fresh + Filling Dinner
Looking for a quick and delicious summer weeknight meal? This sausage zucchini skillet is the answer. With tender potatoes, savory sausage, and crisp veggies, everyone will love it. But you’ll love it most of all, because it’s so easy and ready in 40 minutes.
The key to success is ensuring all ingredients are evenly sliced for consistent cooking. We make it as a cast iron skillet dinner, but any heavy pan will do.
Sausage and Zucchini Skillet
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 petite/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
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 oil to the skillet, then add sliced sausage into the pan in one layer. Cook for 3 minutes, turn and cook 3 minutes more. Transfer sausage to a plate.
- Cook veggies. Turn the heat to medium-high heat 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 tender. Reduce the heat to medium and add the butter and garlic the last minute or two of cooking.
- Assemble. Add potatoes and sausage back to 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
We absolutely love this Sausage Zucchini Skillet in our house. It’s one of those dishes that everyone looks forward to, no matter how many times I make it. I love how easy it is to throw together, especially on busy weeknights. The kids are always excited when they smell the sausage cooking, and it’s one of the few meals that we all agree on. Sometimes, I switch up the veggies or seasonings, and it’s always a hit.
I hope you enjoy it as much as we do!
Key Ingredients and Tools
When making this recipe, a few tools and ingredients stand out as particularly important. Here’s what you need to know:
- 12-inch Skillet. A large, heavy skillet like cast iron ensures even cooking and great caramelization.
- Smoked Pork Sausage. This adds a rich, smoky flavor to the dish; you can find it in the refrigerated section near the hot dogs.
- Steak Seasoning. McCormick’s Grill Mates Montreal Steak Seasoning brings a burst of flavor; if you don’t have it, use a mix salt, pepper, garlic, onion, and paprika.
- Baby Potatoes. Their small size and thin skin mean they cook quickly and don’t need peeling.
These items will help ensure your dish turns out delicious and full of flavor.
Troubleshooting and Help
Yes, definitely! Feel free to swap out the veggies with whatever you have on hand. Corn, mushrooms, asparagus, broccoli, cherry tomatoes, and onions all work great.
No problem! You can make your own by mixing salt, pepper, garlic powder, onion powder, and paprika. It will taste just as good.
Yes, you can! Prep all your veggies and sausage the night before and store them in airtight containers in the fridge. Just make sure to slice the potatoes and keep them in water to prevent browning.
You can use any sausage you like, such as chicken or turkey sausage. Even a spicy sausage can add a nice kick.
If you like a bit of heat, add some red pepper flakes or use a spicy sausage. Cajun seasoning would also be a great addition for some extra spice.
A 12-inch cast iron skillet is perfect because it heats evenly, but any large, heavy skillet will work just fine. Just make sure it’s big enough to hold all the ingredients.
Fresh parsley really brightens up the dish, but if you don’t have any on hand, dried parsley will work. Just use about one-third of the amount called for in the recipe.
Feel free to reach out if you have any more questions or need more tips on making this recipe just right!
I hope you enjoy making and eating this sausage vegetable skillet as much as we do. It’s a simple, flavorful meal that’s perfect for busy weeknights or any time you want something delicious and easy. Feel free to customize it with your favorite vegetables and seasonings. Happy cooking!
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.