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.
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
How to Make this 30-Minute Skillet Meal
- 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!
SMART SHOPPING TIP
- 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.
- 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!
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.
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!
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.
Other Easy Skillet Meals
Zucchini Noodles with Sausage + Video
- 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!
- 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).
- 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.
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.
Originally published March 2016, updated and republished June 2022.
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