Italian Sausage and Zucchini Skillet Meal

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This Italian Sausage and Zucchini Skillet Meal is quick and delicious and this is a new way to use zucchini in a low-carb one-pan dinner!

PIN Italian Sausage and Zucchini Skillet Meal to try it later!

I’m excited to share this new idea for a tasty and easy Italian Sausage and Zucchini Skillet Meal! This recipe is a variation of a very old recipe for zucchini and sausage pasta sauce that was one of my favorites when I used to eat whole wheat pasta. Now I’m not eating much pasta (and most of my readers don’t seem to want pasta) but I still love this flavor combination! And this is a whole meal made quickly in a skillet. I bet everyone likes the sound of that, right?

The original version had fresh sage leaves, but when I made it I often switched out the sage for basil so when Kara and I worked on this recipe we made that change. We also increased the amount of zucchini to make it a complete meal that makes six servings. We used spicy hot Italian sausage, but use any Italian sausage you prefer, either turkey or pork. But be sure to serve with a generous amount of Parmesan Cheese.

(This recipe was adapted from Rustic Pasta Sauce with Hot Italian Sausage, Summer Squash, Onions, and Sage. You can use that link to see the printer-friendly version for the original recipe if you’d like a sauce that’s served over pasta.)

How to Make Italian Sausage and Zucchini Skillet Meal:

(Scroll down for complete recipe with nutritional information.)

1. Chop zucchini, onions, and fresh basil, and measure out the Parmesan Cheese.
2. Heat olive oil, add onion and cook about 2 minutes.
3. Add minced garlic and Italian Herb Seasoning (affiliate link) and cook for another minute.
4. Add sausage, and cook until it’s well browned, breaking apart with a turner as it cooks. Move cooked sausage to a bowl.
5. Add more olive oil and heat the oil, the add zucchini and yellow squash pieces.
6. Cook squash, turning every few minutes, until the yellow squash and zucchini is starting to lightly brown.
7. Season squash with salt to taste and some fresh-ground black pepper.
8. Add the cooked sausage back into the skillet with the chicken stock.
9. Turn heat to medium-low and cook about 5-7 minutes more, or until the stock is mostly evaporated and the squash is tender-crisp. (Some people are reporting their broth is not mostly evaporated after this long, so if you feel it’s not cooking down as quickly as you’d like, I would turn the heat a bit higher.)
10. Add the chopped fresh basil and gently stir to combine.
11. Sprinkle with the Parmesan cheese and serve!

More Dinners with Zucchini:

Slow Cooker and Instant Pot Zucchini Recipes ~ Slow Cooker or Pressure Cooker
Grilled Zucchini Lasagna
The Top Ten Low-Carb Zucchini Recipes
Instant Pot Ratatouille
Cheesy Zucchini and Sausage Sheet Pan Meal

Print

Italian Sausage and Zucchini Skillet Meal

Yield 6 servings

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

When you have zucchini that needs to be used, this Italian Sausage and Zucchini Skillet Meal is a tasty low-carb dinner!

Ingredients

• 1 T + 2 T olive oil
• 1 medium onion, chopped
• 2 T minced garlic
• 1 tsp. Italian herb blend
• 19.5 ounces hot or mild Italian Sausage (see notes)
• 2 medium zucchini, cut into pieces about 1/2 inch wide)
• 2 medium yellow summer squash, cut into pieces about 1/2 inch wide)
• salt and fresh-ground pepper to taste
• 1 cup chicken stock (see notes)
• 1 cup chopped fresh basil, washed and dried if needed
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. Cut stem and blossom ends off squash, cut lengthwise into quarters, and then slice into pieces about 1/2 inch thick.
2. Chop onion, chop up one cup fresh chopped basil, and measure out 1/2 cup Parmesan Cheese. (You might want a little more Parmesan to add at the table.)
3. Heat olive oil, add chopped onion and cook over medium-high heat for about 2 minutes.
4. Add minced garlic and Italian Herb Seasoning (affiliate link) and cook for another minute.
5. Then squeeze the sausage out of the casing, and cook until it's well browned, breaking apart with a turner as it cooks. I like to use an old-fashioned potato masher (affiliate link) to break the meat apart. Move cooked sausage to a bowl.
6. Add the rest of the olive oil and heat the oil, the add diced zucchini and yellow squash pieces.
7. Cook over medium heat, turning every few minutes, until the yellow squash and zucchini is starting to lightly brown.
8. Season squash with salt to taste and some fresh-ground black pepper.
9. Add the cooked sausage back into the skillet with the browned zucchini and add the chicken stock.
10. Turn heat to low and cook about 5-7 minutes more, or until the stock is mostly evaporated and the squash is as tender-crisp as you prefer.
11. Add the chopped fresh basil and gently stir to combine.
12. Sprinkle with the Parmesan cheese and serve!

Notes

I used the hot sausage version of my favorite turkey Italian sausage, but use turkey or pork Italian sausage, whichever you prefer. Canned chicken broth will be fine for this recipe.

Recipe created by Kalyn and Kara, and adapted to be a no-pasta version of Rustic Pasta Sauce with Italian Sausage, Zucchini, and Sage.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 153Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 11mgSodium: 344mgCarbohydrates: 13gFiber: 3gSugar: 6gProtein: 7g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe would be suitable for low-carb or Keto diets, or for any phase of the original South Beach Diet. South Beach dieters will want to use my favorite turkey Italian sausage, but low-carb dieters might prefer pork sausage.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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