Jump to Recipe· 4.9 from 13 reviews

If you’re looking for a quick, comforting meal that’s full of flavor and comes together in just one pan, you’re going to love this Sausage and Zucchini Skillet Recipe. It’s one of those recipes that feels cozy and hearty but still fresh and vibrant thanks to the veggies and spices. I’ve made it countless times, especially on busy weeknights when I want something satisfying without a mountain of dishes to wash afterwards. Trust me, once you try this, it’ll become your go-to!

Why You’ll Love This Recipe

  • One-Pan Wonder: Saves time and cleanup, perfect for busy evenings.
  • Balanced & Flavorful: Juicy sausage pairs beautifully with fresh veggies and spices.
  • Versatile Ingredients: Easy to swap things out to fit your taste or pantry.
  • Family Friendly: A crowd-pleaser that can be made mild or spicy depending on preference.
Sausage and Zucchini Skillet, easy sausage and zucchini recipe, one-pan sausage and vegetable dish, quick zucchini skillet, hearty sausage skillet meal - A white plate holds a colorful rice dish mixed with several layers of ingredients. The base layer is orange-tinted rice, scattered with black beans for dark spots. Mixed in are diced green bell peppers, sliced yellow zucchini rounds, and chunks of red tomatoes, adding green, yellow, and red bits throughout. On top are slices of cooked sausage with a pinkish-brown color. The whole dish is sprinkled with finely chopped fresh green herbs. A silver fork lies on the left side resting on the plate. The plate sits on a white marbled surface with some scattered herbs nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Sausage and Zucchini Skillet Recipe combines hearty protein, fresh veggies, and wholesome grains all in one pan, creating a delicious, balanced meal. Each ingredient plays a role—from the smoky sausage adding depth, to the zucchini keeping it light and tender. When shopping, I always go for smoked turkey sausage for less fat but you can swap to your favorite type easily.

Sausage and Zucchini Skillet, easy sausage and zucchini recipe, one-pan sausage and vegetable dish, quick zucchini skillet, hearty sausage skillet meal - Flat lay of a small white ceramic bowl of golden olive oil, a few sprigs of fresh flat-leaf parsley, a cluster of glossy green zucchini sliced in halves and rounds, a handful of chopped bright green bell pepper, two whole uncracked brown eggs, a pile of sliced smoked turkey sausage with visible spices and a browned exterior, a small white bowl filled with finely chopped yellow onion, a small white bowl of minced garlic cloves, a mound of uncooked instant brown rice grains, a small white bowl of diced ripe red tomatoes, a small white bowl of low-sodium chicken broth with a golden hue, a small white bowl holding whole black beans, a small white bowl containing a bright orange-red chili powder, a small white bowl of light brown ground cumin, a few dried thyme sprigs, a pinch of cayenne pepper in a small white bowl, and a small white bowl filled with shredded cheddar and Mexican blend cheese, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Olive oil: Adds richness and helps sauté the veggies and sausage to perfection.
  • Yellow onion: Gives a subtle sweetness and aromatic base.
  • Zucchini: Adds a fresh, tender texture without weighing the dish down.
  • Green bell pepper: Brings a slight crunch and color contrast.
  • Garlic: Boosts flavor with its signature pungency.
  • Smoked turkey sausage: Main protein; smoky flavor complements spices well.
  • Instant brown rice: Cooks quickly and soaks up all the delicious juices.
  • Diced tomatoes: Adds brightness and moisture to keep everything juicy.
  • Chicken broth: Infuses the rice with savory flavor while cooking.
  • Chili powder, cumin, thyme, cayenne pepper: Create warm, layered spice tones without overpowering.
  • Salt & black pepper: Essential seasoning to bring out all flavors.
  • Black beans: Give extra protein and a creamy texture contrast.
  • Fresh parsley: Adds a pop of color and freshness at the end.
  • Cheese (optional): Melted on top for a creamy, indulgent finish.
Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

What I love about this Sausage and Zucchini Skillet Recipe is how easy it is to tweak depending on what you have on hand or your taste buds that day. Don’t hesitate to add your own twist!

  • Go Spicy: I sometimes add a dash more cayenne or swap turkey sausage for spicy Italian sausage when I want a heat kick.
  • Vegetarian Version: Leave out the sausage and add extra beans or tofu for protein—adjust spices accordingly.
  • Seasonal Veggies: Swap zucchini for summer squash or toss in some fresh corn kernels when in season.
  • Cheese-Free: It’s still delicious without cheese if you’re dairy-free or keeping it light.

Step-by-Step: How I Make Sausage and Zucchini Skillet Recipe

Step 1: Sauté the veggies to build your base

Start by heating your olive oil in a nice, sturdy 12-inch skillet over medium-high heat. I like to use a non-stick pan with higher sides—it helps keep everything contained. Toss in the finely chopped yellow onion and sauté for about 4 minutes, stirring often, until they start turning translucent and sweet. Then add the zucchini, green bell pepper, and garlic and keep cooking for about 2 more minutes until the veggies are soft but still have a little crunch. If you find your pan getting too hot, feel free to pull it off the direct heat for a moment to avoid burning the garlic. This step sets the vibrant veggie foundation that really makes the dish sing.

Step 2: Brown the sausage just right

Here’s a little tip: push all the veggies to one side of the pan—gently, so they don’t spill out! Then, move that side of the skillet slightly off the burner to regulate the heat. Add the sliced smoked turkey sausage to the cleared space. This technique helps the sausage brown nicely without overcooking the veggies. Cook the sausage for about 3 minutes, turning occasionally until you see those lovely little golden edges. That smoky, caramelized flavor is what brings the whole skillet to life.

Step 3: Add rice, liquids, and spices for a one-pan magic

Next, stir in the instant brown rice along with the diced tomatoes and chicken broth. I always double-check my broth’s salt level at this point—since it can be salty, it impacts how much extra salt you add. Sprinkle in the chili powder, cumin, thyme, cayenne pepper (if using), plus salt and pepper to taste. Stir everything together really well so the rice is evenly coated with those gorgeous spices. Finally, pour in the drained and rinsed black beans, then bring the whole mixture to a boil.

Step 4: Cook gently and finish with fresh touches

Once boiling, cover the skillet and turn down the heat to medium low, allowing it to simmer gently for about 5 to 6 minutes. This gives the rice a chance to absorb the flavorful broth and soften perfectly. When time’s up, remove the pan from the heat but keep the lid on. Let it rest for another 8 to 10 minutes—this resting time is key to getting the rice tender and fluffy without overcooking. Before serving, I like to toss in a tablespoon of chopped fresh parsley for a bright burst of color and freshness. If you like, sprinkle shredded cheddar or a Mexican cheese blend on top, letting it melt into gooey goodness.

Pro Tips for Making Sausage and Zucchini Skillet Recipe

  • Control the Heat: Adjust the cayenne and chili powder gradually—start small, you can always add more later.
  • Sausage Browning Trick: Moving the veggies off direct heat helps the sausage crisp up instead of steaming, which really boosts flavor.
  • Perfect Rice Texture: Let the skillet rest off the heat with the lid on—this finishing step lets the rice finish cooking gently without getting mushy.
  • Avoid Overcrowding: Use a skillet big enough so all ingredients have room to cook evenly—this prevents sogginess and ensures nice browning.

How to Serve Sausage and Zucchini Skillet Recipe

Sausage and Zucchini Skillet, easy sausage and zucchini recipe, one-pan sausage and vegetable dish, quick zucchini skillet, hearty sausage skillet meal - The image shows a black frying pan filled with a colorful mix of cooked ingredients. There are about five layers visible: the base layer is white rice with a light reddish tint, mixed evenly with black beans scattered throughout. On top of this are thick slices of sausage in a reddish-brown color, placed evenly across the pan. Yellow and green pieces of cooked zucchini and bell peppers are spread among the rice and sausage. Bright red chunks of tomato add spots of color, with green herbs sprinkled on top for garnish. The pan sits on a white marbled surface with a wooden spoon nearby and a white bowl filled with orange shredded cheese in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I often garnish mine with a sprinkle of freshly chopped parsley or cilantro for a fresh contrast. If you love a little extra creaminess, a dollop of sour cream or avocado slices on the side adds wonderful richness. And don’t skip the shredded cheese if you’re not avoiding dairy—it melts into the warm skillet beautifully for an extra flavor boost.

Side Dishes

While this skillet is pretty filling on its own, pairing it with a crisp side salad or some roasted garlic bread really makes it feel like a complete meal. I love a simple green salad with a lemon vinaigrette to brighten everything up. Sometimes, I serve it with a scoop of Greek yogurt on the side, which adds a nice tangy contrast.

Creative Ways to Present

For a nifty presentation during gatherings, I’ve served this skillet straight from the pan with colorful bowls of toppings like sliced jalapeños, chopped green onions, and lime wedges nearby, so everyone can customize their plate. It’s a fun, interactive way to enjoy the meal together. Another cool idea is to stuff the mixture into halved bell peppers and bake them briefly for a pretty, handheld twist.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer any leftovers into airtight containers and store them in the fridge. The dish holds up really well for up to 3 days—flavors even mellow and meld nicely overnight. Just keep your cheese separate if you want to avoid it getting rubbery.

Freezing

I’ve frozen this skillet before with good results. Portion it into freezer-safe containers or bags, minus the fresh parsley or cheese topping. When you’re ready, thaw overnight in the fridge and reheat gently on the stovetop or in a microwave. The texture may be slightly softer, but the flavor definitely holds up.

Reheating

Reheating on the stovetop with a splash of broth or water keeps the rice from drying out. I cover the pan and warm it over medium-low heat, stirring occasionally. If using a microwave, cover loosely to trap steam. Adding a sprinkle of fresh parsley or cheese after reheating gives it back that freshly made feel.

FAQs

  1. Can I use fresh brown rice instead of instant?

    You can, but you’ll need to adjust the cooking time and liquid amounts since fresh brown rice takes longer to cook than instant. I recommend pre-cooking the brown rice separately, then adding it to the skillet near the end to warm through.

  2. What if I don’t eat meat—how to make this vegetarian?

    Simply leave out the sausage and add more black beans or your favorite plant-based protein like crumbled tofu or tempeh. You can also add more vegetables like mushrooms or eggplant to keep the savory depth.

  3. Is this recipe gluten-free?

    Yes! All ingredients listed are naturally gluten-free. Just make sure any sausage you purchase doesn’t contain fillers with gluten, and double-check if you substitute.

  4. Can I use different vegetables?

    Absolutely. Feel free to swap in summer squash, bell peppers of any color, corn, or even diced tomatoes with chilies for a spicier twist. This skillet is very forgiving and adapts well to whatever’s fresh.

Final Thoughts

This Sausage and Zucchini Skillet Recipe is one of those meals I turn to when I want something easy, filling, and bursting with flavor. It’s straightforward but never boring—and the best part? You can customize it to your heart’s content. So, next time you’re craving a fuss-free dinner that feels both wholesome and satisfying, give this recipe a try. I promise it’ll become a favorite in your rotation, just like it is in mine.

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Sausage and Zucchini Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 13 reviews
  • Author: Sofia
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Salt
Print Recipe

Description

A flavorful one-pan Sausage Zucchini and Brown Rice Skillet recipe featuring smoked turkey sausage, fresh vegetables, instant brown rice, black beans, and a blend of spices, perfect for a quick and hearty dinner.

Ingredients

Main Ingredients

  • 1 1/2 Tbsp olive oil
  • 3/4 cup finely chopped yellow onion
  • 2 cups halved and sliced zucchini
  • 1 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 8 oz smoked turkey sausage, sliced
  • 1 1/2 cups instant brown rice (such as Minute brown rice)
  • 1 (14.5 oz) can diced tomatoes
  • 1 1/2 cups low-sodium chicken broth
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp dried thyme
  • 1/8 tsp cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 Tbsp chopped fresh parsley
  • 3/4 cup shredded cheddar or Mexican blend cheese (optional)

Instructions

  1. Heat the skillet: Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
  2. Sauté onions: Add finely chopped yellow onion and sauté, stirring frequently, for 4 minutes until softened.
  3. Add vegetables: Add zucchini, green bell pepper, and minced garlic; sauté for an additional 2 minutes.
  4. Cook sausage: Push the vegetables to one side of the pan, slightly off the burner heat, then add the sliced smoked turkey sausage to the empty side. Cook until it starts to brown, turning occasionally, about 3 minutes.
  5. Add rice and liquids: Pour in instant brown rice, diced tomatoes with their juice, and low-sodium chicken broth.
  6. Season: Season with chili powder, ground cumin, dried thyme, cayenne pepper (if using), salt, and freshly ground black pepper. Stir to combine.
  7. Add black beans and simmer: Stir in the drained and rinsed black beans. Bring the mixture to a boil.
  8. Cook covered: Cover the pan with a lid and reduce the temperature to medium. Let it simmer gently for 6 minutes.
  9. Rest and finish: Remove the pan from heat, toss the mixture gently, and let it rest covered for 10 minutes to allow the rice to fully absorb the liquid and become tender. Drain any excess liquid if desired.
  10. Serve: Toss in fresh chopped parsley and serve warm. Sprinkle with shredded cheddar or Mexican blend cheese if desired.

Notes

  • Use a 12-inch skillet with a lid to ensure even cooking and proper steaming of the rice.
  • Substitute smoked turkey sausage with chicken sausage or a vegetarian sausage alternative to suit dietary preferences.
  • For a spicier dish, increase cayenne pepper or add chopped jalapeños.
  • Instant brown rice cooks quickly but if using regular brown rice, increase cooking time and liquid accordingly.
  • Leftovers can be refrigerated for up to 3 days and reheated on stovetop or microwave.
  • Omit cheese or use a dairy-free cheese to make the dish lactose-free or vegan.
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Hi, I’m Laura Bennett. I share simple, delicious recipes made for real life, from quick weeknight dinners to sweet treats you’ll want to make again and again. Let’s make your kitchen the coziest place in your home.

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