Zucchini Noodles with Sausage + Video

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Zucchini Noodles with Sausage is a healthy meal, and it’s jam-packed with Italian flavor! With fresh garden veggies, this recipe is perfect for a light skillet meal.

Fresh spiralized zucchini, Italian sausage, and juicy tomatoes steal the show with this 30 minute meal.

titled (and shown) zucchini noodles with sausage


Don’t let the fact that it’s loaded with nutrients give you the impression that it’s not flavorful. It’s the opposite, and will have your taste buds doing a happy dance when you bite into this scrumptious dinner.

Zucchini Noodles with Sausage

When the time of year hits when your garden is producing tons of zucchini don’t forget to try my grilled zucchini and baked zucchini chips. They are both simple and tasty. I also have a copycat version of Olive Garden’s Zoodles Primavera.

Love skillet meals? This cheesy skillet lasagna and skillet chicken are both to die for!

How to Make this 30-Minute Skillet Meal 

  1. Preheat the pan and oil.
    Begin by heating a skillet with oil. While the oil is heating up, prepare the onions, tomatoes, zucchini spirals and sausage.

    I have a really quick kitchen hack for slicing grape and cherry tomatoes – check it out here!


If you’re short on time, many stores sell ready-to-use zucchini noodles! Look for them in the produce section.

  1. Sauté the veggies.
    Toss the onions in the pan and season with salt and pepper. Add and cook the tomatoes until they have released their juices. Finish up by adding the zucchini noodles and sausage. Be sure to give them a toss to be sure they are fully coated.
  2. Taste for flavor.
    If you think the skillet meal needs it, season with an extra dash of salt and pepper, then grate some parmesan cheese over the top. That’s it – serve and enjoy!


Watch the video in this post for tips on spiralizing zucchini, and to see us make this fantastic, scrumptious 30 minute meal!

sliced cherry tomatoes and onions in skillet

Helpful Tips and Tricks

  • Don’t overcook the zucchini noodles.
    If you overcook the zucchini spirals, they will be soggy and not too appetizing. It’s better if you cook them similar to al dente pasta.
  • Prep the ingredients ahead of time.
    To save even more time in making zucchini noodles with sausage, slice the onions, cut the tomatoes, and spiralize the zucchini ahead of time. Store in separate containers in the fridge until you are ready to cook the meal.
  • For smaller portions, cut the recipe ingredients by ¼, and use a smaller skillet. 
adding italian sausage coins to skillet meal

Kitchen Tools You Will Need for Spiralizing Zucchini

  • You can use a spiralizer, box grater, or mandolin for making the zucchini spirals.
  • Skillet – Ideally it’s best to use a skillet that large enough that the food cooks evenly. Don’t overcrowd the pan or you will end up steaming the veggies – you want to sauté them.

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Zucchini Noodles Skillet FAQ

How long do leftovers last?

Ideally, zucchini noodles with sausage should be served and eaten right away. You can store leftovers in the fridge overnight in a sealed container and reheat.

Reheating causes the zucchini noodles to lose their texture, and they may even become mushy. Because this meal comes together quickly, my best recommendation is to make it fresh each time you want it. The results are much better!

You can however, go ahead and cut the fresh zucchini into spirals and save them in the fridge for up to 1 week before you want to cook them. This will save you lots of time!

spiralizing zucchini

Can I add different kinds of cheese?

Yes, it’s fine to add other kinds of cheese. We love the flavor of parmesan with the other ingredients, but mozzarella, gorgonzola, or even ricotta would be acceptable choices.

Or if you simply don’t like cheese, skip it!


With love from our simple kitchen to yours. 

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skillet recipe with zucchini and sausage

Other Easy Skillet Meals

italian zucchini noodles with sausage closeup

Zucchini Noodles with Sausage + Video

Donna Elick
Zucchini Noodles with Sausage is a healthy, flavor packed Italian meal. With fresh garden veggies, this recipe is perfect for summer!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main
Cuisine American, Italian
Method Stovetop
Servings 4



  • 2 tablespoons coconut oil, or olive oil
  • 1 medium yellow onion, thinly sliced
  • 1 pint grape tomatoes, sliced in half
  • 4 Italian sausage links, fully cooked and sliced into coins
  • 4 medium zucchini, or 3 large
  • 2 ounces Parmesan cheese, shredded
  • 1 teaspoon salt, divided, or more, to taste
  • 1/2 teaspoon black pepper, divided, or more, to taste


  • Warm a large skillet over medium-high heat. Once you can feel the heat from 6 inches above the pan, add oil.
  • Meanwhile, cut onion in half, remove the outer layer, and slice into thin strips. Rinse tomatoes and slice in half.
  • When oil is hot, toss onion slices in the pan and sprinkle with 1/4 teaspoon each salt and pepper. Once the onions are beginning to look translucent, add tomatoes and sausage and season with 1/4 teaspoon salt and remaining pepper (about 1/4 teaspoon each). Your tomatoes will begin to release their juices, and it will collect in the pan. Once you see the tomato juice, it’s time to add zucchini.
  • Meanwhile: Wash zucchini and make zucchini noodles (see post for options on making the noodles).
  • Add zucchini noodles to skillet. Add remaining 1/2 teaspoon salt. Use tongs to toss and coat zucchini. Cook until desired texture is reached. I like mine like al dente pasta, about 3 minutes.
  • Taste and season with additional salt and pepper as necessary. Shred Parmesan cheese over the dish. Serve and enjoy!


Donna’s Notes

  1. For a single portion, cut the recipe by 1/4, cook on medium heat and use a smaller skillet (I like my medium (10″) skillet for this recipe).
  2. To make this a stress-free recipe, you can prep the ingredients ahead of time. It will take an extra 5 minutes, but if you are a newer cook, it will go much smoother. Some stores even have ready-to-use spiralized zucchini in the produce section.


Serving: 0.25 recipe | Calories: 568cal | Carbohydrates: 15g | Protein: 25g | Fat: 47g | Saturated Fat: 21g | Cholesterol: 95mg | Sodium: 1650mg | Sugar: 9g | Fiber: 4g | Calcium: 239mg | Iron: 3mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
titled (and shown) italian zucchini noodles with sausage in skillet

Originally published March 2016, updated and republished June 2022.

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  1. Yes, zucchini noodles are great 🙂 No wonder why you had the food daily for 3 weeks! Mmmmh…

  2. Made this tonight, minus the onions since I don't like them. It was delicious and surprisingly flavorful

    1. I am so happy you enjoyed it! Let me know if you try it again. It is an incredibly versatile recipe. I often change out the sausage and the aromatics. I have used jalapenos and a squeeze of lemon juice too.

  3. I have had my Veggetti Pro for a year, brand new in the box and last night I broke it out to make this. With my fresh out of the garden tomatoes, this was a great dish! I also added sliced garlic to mine. It's a keeper!

  4. 5 stars
    Donna, just found this recipe, and it was wonderful! My zucchini-hating husband asked if I’d make it again, though maybe add a few more sausage coins 🙂 Easy, quick, and delicious – my favorite kind of summer dish! Thanks!

    1. Hi Kris,
      Thank you so much, we are happy to hear that your husband loved it. Adding more sausage would definitely make it even more amazing! Enjoy your day.
      TSRI team member,

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