Garlic Sausage and Peppers with Zoodles
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This garlic sausage with peppers and zoodles is a quick, one-skillet dinner that’s packed with savory flavor. Ready in just 30 minutes, it’s a cozy weeknight meal that’s just as delicious served over pasta as it is with zucchini noodles.
This garlic sausage with peppers and zoodles is one of those easy dinners I turn to when I want something hearty without spending a lot of time in the kitchen. Everything cooks together in one skillet, and the combination of garlic sausage, colorful peppers, tomatoes, and zucchini noodles creates a meal that’s cozy, satisfying, and ready in about 30 minutes.
One of my favorite things about this recipe is how flexible it is. If you have mushrooms, spinach, or another vegetable that needs using up, toss it in. The sausage adds so much flavor that just about any vegetable works beautifully.
If zucchini noodles aren’t your thing, don’t let that stop you from making it. I’ve served this over spaghettini plenty of times, and it’s just as delicious. Whether you choose zoodles or pasta, it’s the kind of simple, comforting dinner that’s perfect for busy weeknights.
Can I use another type of sausage? For sure! I love using garlic sausage, but this recipe will work with other types, such as Italian sausage.
How do I store leftover garlic sausage? Leftovers can be stored in a covered container in the fridge for 3-4 days or frozen for three months.
Watch how to make this recipe
Garlic Sausage and Peppers with Zoodles
Ingredients
- 4 medium zucchinis (spiralized or cut with a julienne peeler)
- 1 teaspoon sea salt
- 2 teaspoons olive oil (divided)
- 12 ounces garlic sausage (sliced into ¾-inch pieces)
- 1 large onion (sliced thick)
- 3 bell peppers (sliced)
- 3 cloves garlic (finely minced)
- 4 roma tomatoes (diced)
- 1 ½ teaspoons paprika
- 1 teaspoon oregano
- ½ teaspoon chili flakes
- Sea salt (to taste)
Instructions
- Place the zoodles in a large bowl and sprinkle the sea salt over top. Mix them around a little then set them aside.4 medium zucchinis, 1 teaspoon sea salt
- Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add the garlic sausage and cook until brown on both sides, about 5 minutes. Remove the sausage from the pan and increase the heat to high.12 ounces garlic sausage
- Add the remaining teaspoon of oil, the onions, peppers, and garlic and cook until the onions are translucent, about 5 minutes. Add the tomatoes, paprika, oregano, and chili flakes to the pan and cook until the tomatoes are soft, about 5 minutes. Add the sausage back into the pan and season with salt, if needed.1 large onion, 3 bell peppers, 3 cloves garlic, 4 roma tomatoes, 1 ½ teaspoons paprika, 1 teaspoon oregano, ½ teaspoon chili flakes
- Rinse the zoodles well under warm tap water. You want to remove all the salt. Ring the zoodles dry with your hands then add them to the pan. Toss and heat through before serving.
Video
Nutrition
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Amazing recipe!! I used vegetarian Italian sausages instead of Grimm’s and they were fantastic. When we make it again, though, we are going to use three zucchinis instead of four as there was a lot of zucchini compared to everything else. Will definitely make again!!
We love Grimm:s sausage thanks for recipe,will make soon.
I’m so happy to hear you’re a Grimm’s fan, too!
Mmm, love all the options for this sausage! Sounds delicious!
It’s so good!!
This recipe is so good! I made it exactly as it – even the Grimms sausage. Will make it again.
I’m so happy you liked it! Grimm’s sausage really is so good!!
with zucchini in season a good chance to make zoodles & this dish
Yes! It’s perfect for that bumper crop of zucchini!
These recipes look yummy.
Thanks! It is really delicious!
thanks for sharing
You are so welcome!
You don’t mention what kind of meat it is. Pork, beef, chicken, turkey? All of the above? Thanks!