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Sausage Summer Squash Skillet

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Sausage Summer Squash Skillet

Happy NEW week CRUSHERS!

Let’s get right to it today with this SUPER SIMPLE one-pan recipe (and video) for a quick week-night meal throughout this season of transition as summer is winding down.

My kids have back-to-school night and we’re meeting their teachers this week…so I guess you could say it feels like our late evening lingering summer dinnertime out on the patio will soon be replaced with strict schedules, homework, and sports.

Quick one-pan dinner recipes to the rescue!

Zucchini and Summer Squash are plentiful and affordable right now, so let’s enjoy them.

Most stores carry an awesome selection of healthier chicken & turkey sausages these days. I usually purchase whatever is on sale that week. Just flip the package over and read through the ingredients. Look for minimal processing and no added sugars.

I hope you enjoy this quick recipe, and I also encourage you to add whatever veggies & herbs you happen to have on hand to use em’ up and make your meal suited to YOUR own personal taste.

4 servings


  • 2 Tbsps olive oil or avocado oil
  • 4 fully cooked nitrate-free chicken or turkey sausages, sliced 1/4-inch thick
  • 1 large zucchini, sliced into 1/2-inch pieces
  • 1 large summer squash, sliced into 1/2-inch pieces
  • 1 red onion, cut into 1/2-inch pieces
  • 1 red bell pepper, cut into 1/2-inch pieces
  • 3 fresh garlic cloves, pressed
  • 1 tsp Italian seasoning
  • sea salt and ground pepper, to taste
  • 2 Tbsps fresh chopped parsley


Heat your oil in a large skillet over medium-high heat.

Add the sausage and cook, stirring frequently, until nicely browned.

Add in your chopped veggies and continue to stir fry for 6-8 minutes, or until veggies are tender-crisp.

Sprinkle with the seasonings and take off the heat.

Garnish with chopped parsley and serve or add to meal prep containers for later.

Stays good in the fridge for 3-4 days.



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