This sausage and zucchini skillet is a quick and easy weeknight meal on its own, or delicious served over brown rice or pasta.
Can I get a drumroll please for this BIG announcement: sausage and zucchini skillet is the FIRST recipe I’ve made post Lily’s birthday for the blog. Ok I guess that wasn’t drumroll worthy. But if you consider making dinner for your family while nursing a newborn and playing referee between two toddlers then getting any meal on the table is a big deal in my book. We’ve also been lucky enough to have an army of friends bring us meals so I haven’t spent much time in the kitchen. Now that we’ve gone through our arsenal of meals I prepped before baby and those that were gifted [thanks again friends!!!], I’m back to needing some quick and simple weeknight dinners. Alas, this sausage and zucchini skillet… made with one of my favorite summer veggies: zucchini!!!
I always get a little green thumb envy during the summertime when I see people sharing pictures of food straight from their backyard gardens. If there’s one thing I detest more than dusting my house, it’s doing yard work. So really, I don’t think there’s going to be a homegrown zucchini or tomato in my near future. That’s why I take pride in buying all of my fresh produce at Kroger [like the zucchini in this sausage and zucchini skillet]. The Kroger Co. of Michigan not only has a wide variety of seasonal produce available daily, but the produce actually comes from Michigan farms [whenever possible].
While the zucchini is the star of the show, if you have a well-stocked freezer, fridge, and pantry, you likely have the rest of the ingredients on hand! You could also swap the zucchini for yellow squash, another delicious produce item found in abundance at Kroger this time of year. You could skip the sausage and add extra veggies to make this meal vegetarian OR a great side dish alongside grilled sausage or burgers. For now, I’m sticking to this variation alongside my repertoire of skillet meals. My hope is that soon enough instead of refereeing I’ll have one toddler washing the skillet and the other drying. Or better yet, they’ll start that garden for me…
- 1 tablespoon olive oil
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1 pound Italian sausage, sliced into ½-inch rounds
- 1 zucchini, cut in half lengthwise then into ¼- inch pieces
- 1-14.5 ounce can diced tomatoes
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried basil
- salt and pepper to taste
- Heat large skillet over medium heat. Add olive oil and onion. Sautee until onion is translucent, about 5-7 minutes.
- Add garlic and sausage. Cook until sausage is browned, about 7 minutes.
- Stir in the zucchini and remaining ingredients, and cook for another 5 minutes [or until the zucchini is soft].
- Serve immediately or over a bed of steamed brown rice or pasta. Top with Parmesan cheese if desired.
Have lots of summer squash on hand? Use it up in this simple sausage and zucchini skillet recipe! Share on X
Disclaimer: I am proud to partner with the Kroger Co. of Michigan to bring you healthy recipes and science-based nutrition advice. Because of these great partnerships I am able to share delicious and nutritious family-friendly recipes. As always all opinion and ideas are 100% my own.
Looks pretty good. I don’t know if we’d have it over rice or pasta, I can’t decide.
Both sound delicious!
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Can you be more specific about the content of your article? After reading it, I still have some doubts. Hope you can help me.