Sausage and Peppers with Zucchini Noodles
Sweet and spicy Italian sausage with peppers and zucchini noodles in a garlic tomato sauce. This low-carb one-skillet dinner is ready in 30 minutes! Get the recipe.
Another reason to love dairy-free: Sausage and Peppers with Zucchini Noodles, 5-Ingredient Spinach Parmesan Zucchini Noodles, or Skillet Creamy Sweet Potatoes & Lentils.
Why This Sausage and Peppers with Zucchini Noodles Is a Weeknight Winner
I love a one-skillet meal that feels indulgent but doesn’t weigh you down. This sausage and peppers with zucchini noodles does exactly that. The sweet and spicy Italian sausage gets deeply browned under a covered pan, then simmers in a garlic tomato sauce that clings to every spiral of zucchini. It’s a quick dinner that makes you forget you’re eating a low-carb dinner.
Why You’ll Love This Low-Carb Dinner
- Everything cooks in one skillet, so cleanup is fast.
- Zucchini noodles replace pasta for a lighter meal that still feels satisfying.
- The combination of browned sausage, bell peppers, and a garlicky tomato sauce comes together in about 30 minutes.
Key Ingredients for This Garlic Tomato Sauce
- Italian sausage: Using one sweet and one spicy link gives a nice balance of flavors. Look for sausages with natural casings, they hold together better during browning. If you can’t find fennel sausage, add 1/2 teaspoon fennel seeds to the pan with the garlic.
- Tomato paste: A small amount adds deep, concentrated tomato flavor without making the sauce watery. It also helps thicken the broth. You can substitute with 1/4 cup crushed tomatoes, but reduce the broth by 2 tablespoons to keep the sauce from being too thin.
- Zucchini: Choose medium, firm zucchini with no soft spots. Spiralize them just before cooking for the best texture. If you don’t have a spiralizer, use a julienne peeler or a vegetable peeler to make wide ribbons.
Kitchen Tools for This Quick Dinner
- Large skillet with a lid (12-inch), for browning the sausages and simmering the sauce
- Cutting board and chef’s knife, for slicing sausages and vegetables
- Tongs, for turning the sausages and transferring them
- Spiralizer or julienne peeler, to make the zucchini noodles
Tips for Perfectly Cooked Sausage and Peppers
Slice the sausages into 1-inch pieces after browning so they finish cooking evenly in the sauce. Use a large skillet with a lid, the lid traps steam when browning the sausages, which helps them cook through without burning on the outside. When you add the zucchini noodles at the end, toss them just until they start to wilt. Over-tossing will make them release too much water and turn the sauce watery.
Expert Tips for the Best Zucchini Noodles
Covering the pan while browning the sausages creates a steamy environment that gently cooks the interior while the bottom browns. This prevents the sausages from drying out before they hit the sauce. Adding the tomato paste after the vegetables have softened lets it caramelize slightly, which deepens the flavor of the garlic tomato sauce. For the zucchini, spiralize them just before serving and pat them dry with a paper towel if they look wet, this helps them stay firm when tossed with the hot sauce.
Variations for This One Skillet Meal
Swap the sweet and spicy sausage for all chicken or turkey sausage to lighten it further. For a vegetarian version, use plant-based Italian sausage and add a handful of mushrooms along with the peppers. You can also adjust the heat by using more or fewer red pepper flakes, or omit them entirely for a milder dish. If you have a splash of white wine on hand, deglaze the pan with it after browning the sausage, it adds a nice acidity to the sauce.
What to Serve with Italian Sausage and Peppers
Serve this dish straight from the skillet with a sprinkle of fresh parsley and a grating of Parmesan cheese. A simple green salad with a lemon vinaigrette balances the richness of the sausage. If you’re not watching carbs, a slice of crusty bread is perfect for sopping up the leftover garlic tomato sauce.
How to Store Leftover Sausage and Peppers
Store leftovers in an airtight container in the refrigerator for up to 3 days. The zucchini noodles will continue to soften as they sit, so the texture is best within the first 2 days. If you plan to keep it longer, consider storing the sausage and sauce separately from the zucchini and adding fresh spiralized zucchini when reheating.
Can You Freeze This Dish?
Freezing is not ideal because zucchini noodles release a lot of water when thawed, turning the dish watery. If you must freeze, freeze the sausage and sauce (without the zucchini) in a freezer-safe container for up to 2 months. When ready to eat, thaw in the refrigerator overnight, reheat in a skillet, and stir in fresh spiralized zucchini at the end.
Best Way to Reheat Sausage and Peppers
Reheat leftovers in a skillet over medium heat, adding a splash of low-sodium chicken broth or water to loosen the sauce. Stir occasionally until heated through, about 5 minutes. The microwave works in a pinch, but it will make the zucchini noodles softer. For the best texture, stick with the stovetop method.
Frequently Asked Questions About This Zucchini Noodles Recipe
Can I use pre-spiralized zucchini from the store?
Yes, pre-spiralized zucchini works well. Just pat it dry with paper towels before adding it to the skillet to remove excess moisture. This helps the noodles stay firm and not water down the sauce.
How do I prevent the zucchini noodles from getting watery?
Don’t overcook them. Add the zucchini noodles at the very end and toss just until they begin to wilt, about 1 minute. Also, pat the raw noodles dry with a paper towel before adding them. Salting and letting them sit for 10 minutes, then squeezing out liquid, is another option, but it’s not necessary for this recipe.
Can I use regular pasta instead of zucchini noodles?
Absolutely. Cook 8 ounces of your favorite pasta according to package directions, drain, and toss with the sausage and sauce in place of the zucchini. You may need to add a little extra broth to keep the sauce loose enough to coat the pasta.
Is this recipe gluten-free?
Yes, as written it is gluten-free. The sausages, broth, and tomato paste are all naturally gluten-free. Just double-check the labels on your sausage and broth to ensure no hidden gluten.
How spicy is this dish?
It has a mild to medium heat from the spicy Italian sausage and the red pepper flakes. If you prefer less heat, use all sweet Italian sausage and reduce or omit the red pepper flakes. For more heat, add extra red pepper flakes or use hot Italian sausage.
Recipe
Sausage and Peppers with Zucchini Noodles
Sweet and spicy Italian sausage with peppers, onions, and zucchini noodles in a simple garlic tomato sauce. A quick and easy dinner that the entire family will love!
Ingredients
- 5 tbsp extra-virgin olive oil
- 2 sweet fennel Italian sausage links
- 2 spicy Italian sausage links
- 2 medium yellow onions, peeled, spiralized with blade a, noodles trimmed
- 1 red bell pepper, spiralized with blade a, noodles trimmed
- 1 orange bell pepper, spiralized with blade a, noodles trimmed
- 1.5 tbsp tomato paste
- 0.25 tsp red pepper flakes
- 4 clove garlic cloves, minced
- 0.5 tsp dried oregano
- 1 cup low-sodium chicken broth
- salt and pepper
- 2 tbsp fresh curly parsley, finely chopped
- 2 medium zucchini, spiralized with blade d, noodles trimmed
Instructions
- 1
Heat 2 tablespoons of the olive oil in a large skillet with a lid over medium-high heat. When the oil is shimmering, add the sausages and cover the pan. Cook for about 7 minutes or until just browned on the bottom. Uncover and cook for 5 minutes more, turning, until browned on the outside but not yet cooked through. Using tongs, transfer the sausage to a cutting board and slice into 1-inch pieces. Set aside.
- 2
Immediately add the remaining 3 tablespoons olive oil, the onion noodles, and the bell pepper noodles to the same skillet. Cook for about 5 minutes or until the vegetables soften. Add the tomato paste, and stir to cook the vegetables. Add the red pepper flakes and garlic and cook for 30 seconds or until fragrant. Return the sausage to the pan and add the oregano and broth. Season with salt and black pepper. Cover the skillet and simmer until the sausage is cooked through, about 10 minutes. Uncover and simmer until the sauce has reduced by a quarter, about 5 minutes more. Stir in the parsley.
- 3
Transfer to a large serving platter or bowl and add the zucchini noodles. Toss thoroughly until the noodles begin to wilt and are fully incorporated. Serve immediately.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 12 of 14 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: dairy-free, dairyFree, gluten-free, glutenFree, low-carb, lowCarb, nut-free, nutFree, Skillet, spicy
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