This one pan Italian zucchini with chicken sausage is the kind of dinner that makes you feel like you’ve got it all together, even on a busy weeknight. What I love about this One Pan Meal is how it's veggie-packed, full of flavor, and made with just a handful of simple ingredients, all in one pan.
It’s become a go-to in our dinner rotation during zucchini season, especially when I want something cozy and nourishing that doesn’t require a pile of dishes.
If you like this recipe, you should try my The Easiest Chicken with Pimiento Cheese Grits, Easy Baked Buffalo Chicken Thighs, The Best Couscous Salad (with summer veggies) or Pesto Orzo Pasta Salad with Balsamic Tomatoes.
Why You Will Love This Dinner
- One pan, minimal cleanup – It all comes together in a single skillet.
- Balanced and filling – With protein, fiber, and healthy fats.
- Great for late-summer produce – A perfect way to use up zucchini and tomatoes.
Ingredients
- Chicken sausage (ground) – Adds protein and big flavor without needing extra seasoning.
- Zucchini – Mild, tender, and perfect for soaking up savory goodness.
- Cherry tomatoes – Add juicy, sweet acidity to balance the dish.
- Parmesan cheese – Melts into the pan and brings salty, umami richness.
- Italian seasoning – A quick way to build flavor without measuring spices.
- Shallot & garlic – The aromatic base that makes the whole pan smell amazing.
- Salt – Essential for seasoning the veggies and sausage.
- Fresh basil – A bright, herby finish that pulls everything together.
Substitutions and Variations
- Use turkey sausage or plant-based sausage instead of chicken
- Sub onion for shallot if needed
- Add baby spinach at the end for extra greens
- Swap parmesan for pecorino or a dairy-free alternative
- Stir in cooked pasta or white beans to make it heartier
Step-by-Step Instructions
Step 1:
In a large pan, heat olive oil over medium. Sauté sliced shallot and minced garlic for 2–3 minutes until fragrant.
Step 2:
Add ground chicken sausage and cook for 5–6 minutes, breaking it up with a spatula until browned.
Step 3:
Add sliced zucchini and cook for another 5 minutes. If your pan is getting full, cover with a lid to help steam the zucchini.
Step 4:
Stir in halved cherry tomatoes, Italian seasoning, and salt. Cover and let cook for 5 more minutes until tomatoes soften and release their juices.
Step 5:
Remove from heat, stir in grated parmesan, and top with chopped fresh basil to serve.
Tips and Notes
- Slice zucchini into half-moons or quarters for even cooking
- Don’t overcook the tomatoes, you want them juicy, not mushy
- This reheats well and makes great leftovers for lunch
- Add crushed red pepper flakes if you want a little kick
Recipe FAQs
Can I use pre-cooked sausage links instead of ground?
Yes! Just slice and brown them in the pan instead of using ground sausage.
Is this recipe low carb?
Yes, it’s naturally low in carbs and packed with veggies and protein.
Can I meal prep this?
Totally, it holds up well in the fridge for 3–4 days.
Serving Suggestions
- Serve as-is for a low-carb dinner
- Spoon over orzo, cooked pasta, or with tortellini
- Pair with garlic bread or crusty sourdough
- Add a side salad with lemon vinaigrette for extra greens
Storage and Reheating Instructions
Storage:
Store in an airtight container in the fridge for up to 4 days.
Reheating:
Reheat in a skillet over low heat or in the microwave until warmed through.
Tips:
Add a splash of water or broth when reheating to loosen it up if needed.
One Pan Italian Zucchini Recipe
Ingredients
- 1 lb. chicken sausage ground
- 2 large zucchini
- 1 ½ cups cherry tomatoes halved
- ⅓ cup grated parmesan
- 1 tablespoon Italian seasoning
- 1 tsp salt
- 1 shallot sliced
- 3 cloves garlic minced
- fresh basil to serve
Instructions
- In a large pan, heat olive oil over medium. Sauté sliced shallot and minced garlic for 2–3 minutes until fragrant.
- Add ground chicken sausage and cook for 5–6 minutes, breaking it up with a spatula until browned.
- Add sliced zucchini and cook for another 5 minutes. If your pan is getting full, cover with a lid to help steam the zucchini.
- Stir in halved cherry tomatoes, Italian seasoning, and salt. Cover and let cook for 5 more minutes until tomatoes soften and release their juices.
- Remove from heat, stir in grated parmesan, and top with chopped fresh basil to serve.
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