Description
Quick, hearty, and full of flavor, this sausage and zucchini skillet will become your go-to weeknight dinner solution when time is tight but you refuse to compromise on taste.
Ingredients
Scale
- 1 lb (450g) Italian sausage links, sliced into ½-inch rounds
- 3 medium zucchini (about 1.5 lbs/680g), cut into ¼-inch half-moons
- 1 medium yellow onion, diced (about 1 cup/160g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 red bell pepper, diced (about 1 cup/150g)
- 2 tablespoons olive oil, divided
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons fresh basil, chopped (for garnish)
- ¼ cup (25g) grated Parmesan cheese (optional)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add sliced sausage in a single layer and cook for 2-3 minutes until golden brown on one side. Flip and brown the other side for 2 minutes. Transfer partially cooked sausage to a plate.
- In the same skillet, add remaining olive oil if needed. Add diced onions and cook for 2-3 minutes until softened. Add garlic and bell peppers, cooking for another 2 minutes until fragrant.
- Add zucchini slices to the skillet in an even layer. Cook undisturbed for 2 minutes, then stir and continue cooking for 2-3 minutes until slightly softened but still firm.
- Return the browned sausage to the skillet. Add Italian seasoning and red pepper flakes if using. Stir to combine all ingredients well. Season with salt and black pepper, then cook for another 3-4 minutes until sausage is fully cooked (160°F internal temperature) and zucchini is tender but not mushy.
- Remove from heat. Sprinkle with fresh basil and Parmesan cheese if using. Serve immediately as a complete meal or with your favorite side dish.