What the heck is this?
Let’s be honest: weeknight dinners can feel like a chore, but this one is your lazy-day lifesaver. Chicken Sausages with Zucchini is the kind of simple-but-smart meal that hits the table fast, tastes amazing, and still feels like you’ve got your life together. We’re talking juicy, savory chicken sausages seared to golden perfection and paired with tender-crisp zucchini slices that soak up all that herby, garlicky goodness. It’s light, flavorful, and shockingly easy to throw together — no oven, no drama, just one skillet and done.
Why You’ll Love This Recipe
- Done in 20 minutes, no lie
- One skillet = minimal dishes
- Naturally low-carb and high-protein
- You can make it fancy or keep it humble
- Family-friendly, meal-prep friendly, weeknight-winner energy
The Good Stuff You’ll Need
- 4 fully cooked chicken sausages (Italian-style or garlic herb are perfect)
- 2 medium zucchini, sliced into 1/4-inch rounds or half-moons
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional but highly recommended)
- Salt and black pepper, to taste
- Fresh parsley or grated parmesan for topping (optional but extra tasty)
Let’s Do This
Step 1: Heat the Skillet
Add olive oil to a large skillet over medium heat. Let it get hot and shimmery — we’re not steaming anything here.
Step 2: Sear the Sausages
Slice the chicken sausages into 1/2-inch rounds and toss them into the skillet. Sear them for about 4–5 minutes, flipping once, until golden and crispy on both sides. Transfer them to a plate and keep warm.
Step 3: Zucchini Time
In the same skillet (yes, use those sausage drippings), toss in the sliced zucchini. Add garlic, oregano, red pepper flakes, and a little salt and pepper. Sauté for 4–6 minutes until the zucchini is tender but not mushy — you want a little bite.
Step 4: Combine & Finish
Return the sausages to the skillet and toss everything together. Let them cook together for another minute or two so the flavors mingle and the zucchini absorbs all that juicy sausage goodness.
Step 5: Plate It Up
Serve it straight from the skillet or over a bed of rice, quinoa, or even creamy mashed potatoes if you’re feeling cozy. Top with chopped parsley or parmesan if you want to flex a little.
Serving Suggestions
- Serve over cauliflower rice for a lighter, low-carb dinner
- Add a side of crusty bread or garlic toast for soaking up the juices
- Toss it with cooked pasta and a splash of broth or cream for a quick sausage-zucchini pasta
Switch It Up
- Add chopped cherry tomatoes for a juicy burst of flavor
- Throw in a handful of spinach or kale at the end for extra greens
- Use spicy chicken sausage for extra kick
- Swap zucchini for yellow squash or bell peppers — whatever’s in the fridge
Make-Ahead Tips
- Slice sausages and zucchini in the morning — store separately until ready to cook
- Leftovers keep well for up to 3 days in the fridge and reheat like a dream
- Great for meal prep — pack with rice or couscous in containers for grab-and-go lunches
Questions People Actually Ask
Q: Can I use raw chicken sausage?
A: Sure can — just cook them through before slicing and searing. It’ll take a few extra minutes but still totally doable.
Q: Can I grill this instead of pan-frying?
A: Yep! Grill the sausages whole, slice them, and quickly sauté the zucchini inside or on a grill pan.
Q: Is this good for keto?
A: Absolutely — it’s low-carb, high-protein, and totally keto-friendly as-is.
Q: Can I add cheese?
A: You had me at cheese. A sprinkle of mozzarella, feta, or shaved parmesan takes it over the top.
Chicken Sausages with Zucchini: The 20-Minute Dinner You Didn’t Know You Needed
- Total Time: 20 minutes
- Yield: 2–3 servings 1x
Description
Let’s be honest: weeknight dinners can feel like a chore, but this one is your lazy-day lifesaver. Chicken Sausages with Zucchini is the kind of simple-but-smart meal that hits the table fast, tastes amazing, and still feels like you’ve got your life together. We’re talking juicy, savory chicken sausages seared to golden perfection and paired with tender-crisp zucchini slices that soak up all that herby, garlicky goodness. It’s light, flavorful, and shockingly easy to throw together — no oven, no drama, just one skillet and done.
Ingredients
4 fully cooked chicken sausages (Italian-style or garlic herb are perfect)
2 medium zucchini, sliced into 1/4-inch rounds or half-moons
1 tbsp olive oil
2 cloves garlic, minced
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional but highly recommended)
Salt and black pepper, to taste
Fresh parsley or grated parmesan for topping (optional but extra tasty)
Instructions
Step 1: Heat the Skillet
Add olive oil to a large skillet over medium heat. Let it get hot and shimmery — we’re not steaming anything here.
Step 2: Sear the Sausages
Slice the chicken sausages into 1/2-inch rounds and toss them into the skillet. Sear them for about 4–5 minutes, flipping once, until golden and crispy on both sides. Transfer them to a plate and keep warm.
Step 3: Zucchini Time
In the same skillet (yes, use those sausage drippings), toss in the sliced zucchini. Add garlic, oregano, red pepper flakes, and a little salt and pepper. Sauté for 4–6 minutes until the zucchini is tender but not mushy — you want a little bite.
Step 4: Combine & Finish
Return the sausages to the skillet and toss everything together. Let them cook together for another minute or two so the flavors mingle and the zucchini absorbs all that juicy sausage goodness.
Step 5: Plate It Up
Serve it straight from the skillet or over a bed of rice, quinoa, or even creamy mashed potatoes if you’re feeling cozy. Top with chopped parsley or parmesan if you want to flex a little.
Notes
Serve over cauliflower rice for a lighter, low-carb dinner
Add a side of crusty bread or garlic toast for soaking up the juices
Toss it with cooked pasta and a splash of broth or cream for a quick sausage-zucchini pasta
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~320 kcal per serving
- Fat: ~10g
- Carbohydrates: ~20g
- Protein: ~24g