Sausage and veggie skillet is one of those quick and tasty meals that come together in one pan, making dinner cleanup a breeze. It usually features hearty sausage slices cooked up with colorful vegetables like bell peppers, zucchini, and onions, all seasoned just right to bring out their natural flavors.
I love making this dish on busy weeknights when I want something satisfying but don’t feel like spending a lot of time in the kitchen. The sausage adds a nice punch of flavor and protein, while the veggies keep it fresh and light. Plus, it’s super easy to customize with whatever veggies you have on hand.
My favorite way to serve the sausage and veggie skillet is right out of the pan with a side of crusty bread or over a bed of rice. It’s simple but feels like a real meal that everyone enjoys. It’s also a great recipe to remember when you want something warm, quick, and full of homey goodness.
Key Ingredients & Substitutions
Sausage: The smoked or Italian sausage gives this dish its rich, bold flavor. If you prefer less fat, try chicken or turkey sausage as a leaner option. For a vegetarian twist, use plant-based sausage alternatives.
Bell Peppers: Red and yellow peppers add sweetness and color. If you don’t have both, any bell pepper will do. You can also use poblano or Anaheim peppers for a milder, smoky touch.
Zucchini: This adds a nice tender-crisp texture. If zucchini isn’t available, summer squash or even eggplant can work well in this skillet.
Herbs and Garlic: Dried oregano and basil bring a warm, Italian vibe. Fresh herbs can be a great swap with a pinch more added at the end. Minced garlic is key for flavor; garlic powder can be used in a pinch.
How Can I Cook the Sausage and Veggies So They Stay Tender and Flavorful?
Getting the sausage browned and veggies cooked just right is the heart of this dish. Here’s how I do it:
- Cook sausage slices on medium heat without crowding the pan for a nice brown color and flavorful crust.
- Remove sausage first, then sauté onions and garlic to soften and release their aroma.
- Add bell peppers and zucchini last, cooking just until tender but still crisp—about 5-7 minutes—to keep their fresh taste and avoid mushiness.
- Return the sausage to the pan, season with herbs and spices, and cook briefly to combine flavors without overcooking.
Using a large skillet and moderate heat helps everything cook evenly and taste great.
Equipment You’ll Need
- Large skillet – perfect for cooking sausage and veggies together evenly.
- Slicing knife – makes quick work of chopping sausage, peppers, and zucchini.
- Cutting board – a safe spot to prep all your ingredients.
- Wooden spoon or spatula – great for stirring without scratching the skillet.
Flavor Variations & Add-Ins
- Swap sausage for chicken or turkey sausage to lower fat but keep flavor.
- Add mushrooms for earthiness and extra texture.
- Mix in chopped spinach or kale near the end for more greens.
- Top with shredded cheddar or mozzarella cheese for a melty finish.
Sausage and Veggie Skillet
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) smoked or Italian sausage, sliced into 1/2-inch pieces
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, diced
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 20-25 minutes total. You’ll spend about 5-7 minutes cooking the sausage, 2-3 minutes sautéing onions and garlic, then 5-7 minutes cooking the veggies, and a few final minutes combining everything to blend the flavors. It’s a quick and tasty meal!
Step-by-Step Instructions:
1. Cook the Sausage:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced sausage and cook for 5-7 minutes until nicely browned and fully cooked. When done, remove the sausage from the skillet and set it aside.
2. Sauté Onions and Garlic:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped onion and minced garlic. Cook for 2-3 minutes, stirring occasionally, until the onions become soft and translucent.
3. Cook the Vegetables:
Add the sliced zucchini, red bell pepper strips, and diced yellow bell pepper to the skillet. Stir everything gently and cook for about 5-7 minutes until the vegetables are tender but still crisp.
4. Combine and Season:
Return the cooked sausage to the skillet with the veggies. Sprinkle dried oregano, dried basil, salt, and black pepper over it all. Stir well so all the flavors come together. Cook for another 2-3 minutes to let the taste meld perfectly.
5. Serve:
Remove from heat. Garnish with freshly chopped parsley for a burst of color and freshness. Serve warm on its own or with rice, pasta, or crusty bread for a complete meal. Enjoy!
Can I Use Frozen Sausage in This Recipe?
Yes, you can use frozen sausage, but be sure to thaw it completely before cooking. The best way is to thaw it overnight in the fridge or place it in a sealed bag submerged in cold water for quicker thawing. This helps ensure even cooking and prevents excess moisture in the skillet.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the sausage and veggies as directed, then let them cool before storing in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
What Can I Substitute for Zucchini?
If you don’t have zucchini, summer squash or eggplant are great options that cook similarly and absorb flavors well. Just slice them similarly to the zucchini and follow the recipe as usual.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on the stove over medium-low heat or in the microwave, stirring occasionally until heated through.