Sausage and Zucchini Skillet

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

4 from 1 vote

This recipe combines smoky sausage, tender potatoes, and fresh vegetables for a quick, flavorful meal perfect for any night of the week.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Keyword: Summer

Servings: servings

Calories: 782kcal

Author: Katie

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

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.

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