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Keto Dinner

Italian Sausage and Zucchini

When I need a quick low-carb meal that doesn’t skimp on flavor, this Italian sausage and zucchini skillet always delivers. It’s a one-pan wonder where juicy sausage, tender squash, and tangy tomatoes mingle with zero fuss. The aroma alone brings the family running to the table, and cleanup is a breeze.

15 min Prep time 25 min Cook time 40 min Total time 4 Servings 350 Calories
Italian Sausage and Zucchini

Ingredients

  • /2 pounds Italian sausage links
  • small zucchini, sliced
  • small yellow squash, sliced
  • /2 cup chopped onion
  • (14.5 ounce) can stewed tomatoes, with liquid

Instructions

  1. Step 1

    Start by heating a large skillet over medium heat. Add the Italian sausage links whole and cook, turning occasionally, until nicely browned on all sides and no longer pink inside, about 10 minutes. Remove the sausage to a cutting board and let it rest a moment, then slice into 1/4-inch rounds. Return the slices to the skillet and brown them for a few minutes to get those caramelized edges. Next, toss in the sliced zucchini, yellow squash, and chopped onion. Stir everything together and cook for 2 minutes, just until the vegetables begin to soften. Pour in the can of stewed tomatoes along with all the juices, using a spoon to break up any large tomato chunks. Give it a gentle stir, then lower the heat, cover with a lid, and let it simmer for 10 to 15 minutes. This allows the flavors to meld beautifully. I like to check the seasoning at the end—often the sausage and tomatoes provide enough salt, but a crack of black pepper works wonders. Serve it straight from the skillet for a rustic, comforting keto dinner.

Chef's Tip

My go-to move for deeper flavor is to brown the sausage slices in a little bit of butter after slicing, then deglaze the pan with a splash of dry white wine before adding the veggies. It adds a subtle depth that’s absolutely worth the extra minute.

Storage Tips

Leftovers taste even better the next day. Keep them in a sealed container in the refrigerator for up to 4 days. To reheat, simply warm in a skillet over medium-low heat, stirring occasionally. If the sauce has thickened too much, add a tablespoon of water or broth.

Variation Tips

Swap the zucchini and yellow squash for diced eggplant or bell peppers for a different low-carb twist. For a spicier kick, use hot Italian sausage instead of mild. Serve over a bed of cauliflower rice to soak up the juices, or try adding a handful of fresh spinach at the end for extra greens.

Frequently Asked Questions