Make This 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.

A close-up shot showing slices of smoked sausage, zucchini, squash, and red peppers with a sprinkle of parsley.

Sausage and Zucchini Skillet

This recipe combines smoky sausage, tender potatoes, and fresh vegetables for a quick, flavorful meal perfect for any night of the week.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serving Size 4 servings


  • 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


  • 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.
    Golden brown baby potatoes cooking in a cast iron skillet.
  • 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.
    Slices of browned smoked sausage in a cast iron skillet.
  • 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.
    Slices of zucchini, yellow squash, and red pepper cooking in a cast iron skillet.
  • 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.
    The sausage, potatoes, and vegetables mixed together in a cast iron skillet.
  • Garnish and Serve. Garnish with chopped parsley and serve immediately.
    The finished dish served on a white platter with a red and white napkin.


I used a 12-inch cast iron skillet, but any large, heavy skillet will do.
We have eaten this dish with various sides: buttered pasta, rice or bread are all possibilities. It also stands alone as a main dish without any additional carbohydrates.
I used Hillshire Farm smoked pork sausage.
You can prep ahead of time very easily with this dish. The food cooks in under 30 minutes for a quick weeknight meal and cutting the vegetables the night before helps save time. You can slice the sausage, zucchini, squash, and peppers and place each in an air-tight bag or container in the fridge. You can also slice the potatoes and place them in a bowl of water, covered. I wouldn’t slice the vegetables more than 24 hours in advance. The garlic and parsley are probably best chopped on the day of cooking. 
Calories: 782kcal | Carbohydrates: 27g | Protein: 30g | Fat: 62g | Saturated Fat: 20g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1434mg | Potassium: 1311mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1664IU | Vitamin C: 87mg | Calcium: 65mg | Iron: 4mg

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.

The finished dish served on a white platter with a red and white napkin.

I hope you enjoy it as much as we do!

For the Best Sausage and Veggie Skillett

  • Even Slicing: Make sure all your veggies and sausage are sliced evenly to ensure they cook at the same rate.
  • Preheat the Skillet: Preheat your skillet properly to get a nice sear on the sausage and vegetables.
  • Potato Prep: Soak the sliced potatoes in water for 10 minutes before cooking to remove excess starch, making them crispier.
  • Don’t Overcrowd: Avoid overcrowding the skillet to allow everything to cook evenly and get that delicious caramelization.
  • Fresh Herbs: Use fresh parsley if possible; it really brightens up the dish at the end.

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:

Display of fresh ingredients: red pepper, yellow squash, zucchini, garlic, parsley, potatoes, sausage, butter, olive oil, salt, and pepper.
  • 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.

Serving Suggestions

Serve with buttered pasta, rice, bread, and fruit.

Troubleshooting and Help

Can I use different vegetables in this recipe?

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.

What if I don’t have steak seasoning?

No problem! You can make your own by mixing salt, pepper, garlic powder, onion powder, and paprika. It will taste just as good.

Can I make this dish ahead of time?

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.

Is there a substitute for smoked pork sausage?

You can use any sausage you like, such as chicken or turkey sausage. Even a spicy sausage can add a nice kick.

How can I make this dish spicier?

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.

What kind of skillet should I use?

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.

Can I use dried parsley instead of fresh?

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!

Storing Leftovers


  • Let the dish cool completely.
  • Transfer to an airtight container.
  • Store in the refrigerator for up to 3-4 days.


  • Reheat in a skillet over medium heat until warmed through, about 5-7 minutes.
  • You can also microwave it in a microwave-safe dish for 1-2 minutes, stirring halfway through.

Freezing: This dish doesn’t freeze well because the vegetables can become mushy when thawed. It’s best to enjoy it fresh or refrigerated.

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!

A close-up shot showing slices of smoked sausage, zucchini, squash, and red peppers with a sprinkle of parsley.
Make This Sausage and Zucchini Skillet Recipe for a Fresh + Filling Dinner
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Recipe Rating

One Comment

  1. 4 stars
    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!