Sausage Zucchini Skillet

5 from 1 vote

Sauteed sausage pairs beautifully with the slightly sweet peppers and crisp zucchini in this flavorful Sausage Zucchini Skillet.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

1 tablespoon olive oil
1 pound kielbasa sausage sliced about ⅓-½" thick
1 small yellow onion sliced into ½-inch strips, about ¾ cup
1 medium red bell pepper sliced into ½-inch strips and halved, about 1 cup
2 medium zucchini quartered and sliced into ½ inch pieces, about 4 cups
1 teaspoon Italian seasoning blend
½ teaspoon granulated garlic or garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon fresh Italian parsley finely chopped

Instructions

In a large skillet over medium-high heat, warm the oil. Add the sausage and toss to coat. Spread across the pan and cook for about 2-3 minutes, stirring occasionally, until lightly browned. Transfer the cooked sausage to a plate.
Add the onions and bell peppers to the hot pan. Toss to coat in the grease from the sausage. Reduce heat to medium and cook, while stirring frequently, for about 3 minutes, until the vegetables begin to soften.
Add the zucchini and sprinkle with Italian seasoning, garlic, salt, and pepper. Toss to combine and continue cooking and stirring for 3-5 minutes, until the zucchini has softened a bit and plenty of crispness remains.
Add sausage back to the skillet and toss to combine. Taste and adjust salt and pepper, as desired. Sprinkle with fresh parsley and serve warm.

Notes

The cooking time for this recipe with vary depending on the size of the vegetables. We like our zucchini to retain a good bit of crispness, so I always err on the side of undercooking it. If you prefer yours a bit more tender, feel free to cook to your own desired doneness.

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