Ground Sausage and Zucchini Recipe

This Ground Sausage and Zucchini Skillet recipe is a quick and easy dinner that’s full of flavor and made in just one pan. It’s a low-carb recipe that takes less than 20 minutes to make, and it’s a great way to use fresh zucchini during the summer growing season.

What makes this dish one of my favorites is how simple it is to prepare with just a few common ingredients. With just 6 ingredients, this recipe comes together quickly.

And within 20 minutes, dinner is ready! You can serve the mixture as a stand alone main dish. But I like to spoon it over rice, cauliflower rice, or sometimes over a bed of pasta when I need a more filling meal.

No matter how you serve it, this ground sausage and zucchini skillet recipe is a flavorful meal that’s perfect for two (even if you aren’t a big zucchini fan).

A Go-To Meal for Zucchini Season

When my zucchini is coming in strong from the garden, I have to get creative. It seems like they multiply overnight. While I first start making zucchini bread or zucchini muffins, there are only so many sweets that I want to make with the summer squash.

That is when I turn to this dish. It is one of the easiest ways to enjoy zucchini without needing a complicated recipe or lots of prep time. Everything cooks in one pan, which also means fewer dishes to wash.

It’s a perfect fit for busy nights when you want something fast, healthy-ish, and comforting. The sausage adds plenty of flavor without needing extra seasoning, and the salsa ties everything together with just the right amount of heat and tang.

Ingredients To Make Ground Sausage and Zucchini Recipe

You only need a handful of ingredients to make this ground sausage and zucchini skillet recipe. Each one plays an important role in building the layers of flavor.

Ground Sausage

The base of this recipe starts with ground sausage. You can use mild or hot Italian sausage depending on your spice preference.

You could also use ground chicken or turkey sausage, just add a teaspoon of oil to the pan when browning leaner meats to prevent sticking.

Onion

Chopped onions help add a sweet and savory background to the dish. Yellow, white, or sweet onions all work well in this recipe. Just avoid red onions, as their flavor can be a little too strong once cooked down.

Garlic

Garlic gives the skillet a bold, aromatic kick. You can use fresh minced garlic cloves, pre-minced garlic from a jar, or garlic powder in a pinch. For reference, one garlic clove equals about ½ teaspoon of jarred garlic or ¼ teaspoon garlic powder.

Zucchini

You’ll need one small-medium zucchini for this recipe. Smaller zucchinis (1–2 inches in diameter) work best because they’re more tender and have fewer seeds. Avoid oversized garden zucchinis as they tend to be watery and mushy.

Cut the zucchini into ¼-inch thick chunks so they cook evenly but still hold their shape.

Salsa

Salsa is the secret to this dish’s flavor. You can use any jarred salsa you like – mild, medium, or hot. You can even try a green salsa (salsa verde) for a tangier twist. The salsa replaces the need for a separate sauce or seasoning blend.

Cumin

Just a small amount of cumin gives the dish an earthy, smoky taste that pairs well with the sausage and salsa. You don’t need much – just enough to add a little more flavor to the dish.

How to Make Ground Sausage and Zucchini Recipe

This sausage and zucchini skillet recipe comes together fast. It’s cooked all in one skillet, so there’s minimal cleanup. You’ll start by browning the sausage and finish with a quick simmer to let the zucchini soften and soak up all the flavor.

1. Brown the Sausage, Onion, and Garlic

Start by placing a medium skillet over medium-high heat. Add the ground sausage, chopped onion, and minced garlic to the pan. Use a spatula or spoon to break the sausage into crumbles as it cooks.

Continue cooking until the sausage is no longer pink and the onions are soft, about 5–7 minutes. If there’s any excess grease in the pan, you can drain it off. However, many ground sausages won’t need draining.

2. Stir in Salsa and Cumin

Once the sausage mixture is fully cooked, add the salsa and cumin. Stir everything together until well combined. Reduce the heat slightly and let the mixture simmer for 3–5 minutes so the flavors can meld and some of the liquid can evaporate.

This is a good time to taste the mixture and add any extra seasoning if needed. If you like a bit of heat, a pinch of red pepper flakes or cayenne pepper goes a long way.

3. Add the Zucchini

While the ground sausage mixture is simmering, prep your zucchini. Slice it into quarters lengthwise, then chop it into bite-sized chunks. The goal is to make pieces small enough to cook quickly but still firm enough to hold their texture.

Add the zucchini to the skillet and stir everything together. Continue cooking over medium heat for about 5–7 minutes, or until the zucchini is tender but not mushy.

Keep an eye on it as you want the zucchini to soften slightly while still maintaining a bit of bite. Overcooking can lead to a soggy texture.

4. (Optional) Top with Shredded Cheese

If you like your meals cheesy, go ahead and sprinkle some shredded cheddar cheese over the top once the zucchini is cooked through. Cover the skillet with a lid and let the cheese melt before serving.

This step is totally optional, but it adds a creamy, gooey element that works especially well if you’re serving the dish over rice or pasta.

Serving Suggestions

This ground sausage and zucchini skillet recipe is hearty enough to be served on its own, especially if you’re keeping things low-carb. But if you want to stretch the meal or add variety, there are plenty of ways to serve it.

• Over Rice – Classic white or brown rice pairs well with the spicy sausage and tender zucchini.
• Cauliflower Rice – For a lower-carb option, use cauliflower rice. You can steam it in the microwave for a fast base.
• Pasta – Spoon the skillet mixture over penne, rigatoni, or rotini for a simple pasta dinner.
• With Eggs – This skillet also makes great leftovers for breakfast. Reheat a portion and top it with a couple of fried or scrambled eggs.

No matter how you serve it, this is one of those meals that’s just as tasty the next day.

Storage Tips

Leftovers of this ground sausage and zucchini skillet keep well in the refrigerator. Just let the dish cool completely before transferring it to an airtight container.

• Refrigerator: Store in the fridge for up to 4 days.
• Freezer: You can freeze it for up to 2 months, though the zucchini may soften a bit more upon thawing.

To reheat, microwave on medium heat or warm it gently in a skillet until heated through. If the dish looks a little dry, add a splash of water or extra salsa to refresh it.

Other Great Zucchini Recipes

If you’re trying to use up fresh zucchini, here are a few more easy recipe ideas to try next:

• Sausage and Zucchini Skillet Recipe (using sausage links)
• Zucchini Bread Mini-Loaves
• Caprese Chicken and Zucchini
• Chicken and Zucchini Casserole
• Zucchini Muffins
• Zucchini Crisp (just like apple crisp)

This ground sausage and zucchini skillet recipe is one to keep in your regular rotation whenever you need a quick, tasty dinner for two that doesn’t take much effort or time, especially in the summer!

Enjoy! Mary

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