Kalyn's Kitchen

Italian Sausage and Zucchini Skillet Meal

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!

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Sausage and Zucchini Skillet Meal finished dish in skillet

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.)

Sausage and Zucchini Skillet Meal process shots collage

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 low and cook about 5-7 minutes more, or until the stock is mostly evaporated and the squash is tender-crisp.
  10. Add the chopped fresh basil and gently stir to combine.
  11. Sprinkle with the Parmesan cheese and serve!

Sausage and Zucchini Skillet Meal square thumbnail of finished dish in skillet

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

Sausage and Zucchini Skillet Meal finished dish in skillet

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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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    18 Comments on “Italian Sausage and Zucchini Skillet Meal”

  1. I won’t make this again. The broth didn’t even begin to cook off in 5 minutes so now I’m sitting here with soggy squash in a bowl of soup.

    • I’m sorry to hear that it didn’t work for you. I always hate it when someone is disappointed, but since I am not at your house cooking it with you I can’t tell why you got different results than I did. I definitely didn’t have that experience and everyone enjoyed the dish when I made it, and there’s a comment directly below this from someone who liked it.

      The recipe says “about 5-7 minutes more, or until the stock is mostly evaporated.” Did you think of turning the heat a bit higher when the broth wasn’t evaporating as much as you wanted? That’s the first thing I would have done.

  2. Fixed this sausage and zucchini last night. We enjoyed it!  My husband kept remarking how good it was. Thank you!

  3. Lydia, I think that's my favorite Dreamfields shape!

  4. I still use Dreamfield rotini all the time, and I love it. I'm pretty good with chopsticks, and the rotini is easy to grab — and chopsticks make me eat more slowly, which is a good thing!

  5. Beth dried sage would work here as well. It's a strong flavor especially when dried so I would probably start with only about 2 teaspoons, added when you add the fresh sage.

  6. We'll, darn it. I just pulled up my sage because I couldn't find a recipe I liked using it. Would dried sage work? If so, how much would you recommend? This recipe sounds so delicious!

  7. Sage and sausage go so well together, don’t they?

  8. I miss Italian sausage! That’s something we can’t seem to find in my part of France — maybe in the Southeast…

  9. That looks and sounds wonderful! Sage is definitely one of my favorite fall flavors, after pumpkin of course. I also wanted to thank you for linking to my turkey sausage use in your collard greens recipe that I loved so much.

  10. This sounds like th perfect fall pasta dish!

  11. What a great way to use some of my overgrown sage. As usual, Kalyn, you’ve done a great job with great produce!

  12. Sage and squash is a favorite flavor combo of mine. So fallish! And the best part is that any kind of squash seems to cozy up to sage- and pasta. I can picture this sauce on spaghetti squash, too.

  13. Katerine, I have so much sage too! This is a good way to use some, but try making the dried sage blend – it’s wonderful.

    Deborah, thanks.

    Tanna, will have to look for that. We barely got Whole Foods here.

  14. I love Whole Foods Hot Italian Chicken Sausage! It is so often what I turn too when I have no dinner plan because it works magic in just such as this. This looks really wonderful.

  15. This looks awesome- just the thing for these cooler evenings!

  16. This looks really good! We have so much sage and my boyfriend adores it so he would love this.