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Easy One-Pan Zucchini and Sausage Skillet Dinner

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A quick and delicious one-pan meal with Italian sausage, zucchini, and melted mozzarella, perfect for busy weeknights.

Ingredients

Scale
  • 1 lb Italian sausage, casings removed
  • 2 medium zucchini (about 1 lb), cut into ¼-inch half-moons
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, halve the cherry tomatoes, and cut the zucchini into half-moons about ¼-inch thick. Remove the sausage casings and break the meat into chunks.
  2. Heat the skillet: Place your large skillet over medium-high heat and add 1 tablespoon of olive oil. Let it heat until it shimmers—about 2 minutes.
  3. Brown the sausage: Add the sausage meat to the hot skillet. Use your wooden spoon to break it up into smaller pieces as it cooks. Let it brown undisturbed for about 3-4 minutes before stirring. Continue cooking for another 3-4 minutes until the sausage is fully cooked and nicely browned. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pan.
  4. Sauté the aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pan if it looks dry. Toss in the diced onion and cook for 3-4 minutes until it becomes translucent and starts to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
  5. Cook the zucchini: Add the zucchini half-moons to the skillet in a single layer if possible. Let them cook undisturbed for 2-3 minutes. Then toss and cook for another 2-3 minutes. The zucchini should be tender but still hold its shape. Season with salt, pepper, Italian seasoning, and red pepper flakes if using.
  6. Add the tomatoes: Toss in the halved cherry tomatoes and stir everything together. Cook for 2 minutes until the tomatoes start to soften and release their juices.
  7. Combine everything: Return the cooked sausage to the skillet. Stir everything together and let it heat through for about 1 minute. Taste and adjust seasoning if needed.
  8. Add the cheese: Sprinkle the shredded mozzarella evenly over the top of the skillet. Cover the pan with a lid or a piece of foil. Let it cook for 2-3 minutes until the cheese is melted and bubbly. If you want a golden, slightly crispy top, pop the skillet under the broiler for 1-2 minutes.
  9. Garnish and serve: Remove the skillet from the heat. Sprinkle fresh basil or parsley over the top. Serve straight from the pan while it’s hot and the cheese is still stretchy.

Notes

If your zucchini releases a lot of water during cooking, let it cook a minute or two longer to allow the liquid to evaporate. For a dairy-free version, skip the cheese or use plant-based shreds. Use chicken or turkey sausage for a leaner option.

Nutrition

Keywords: one-pan dinner, zucchini, sausage, skillet dinner, quick dinner, weeknight meal

Find it online: https://cheerycrisp.com/easy-one-pan-zucchini-and-sausage-skillet-dinner/