Stir-frys are one of my biggest mommy hacks. They’re full of flavor and come together in just minutes for a fast and simple meal. Plus they only use one pan for fewer dishes. It’s a win-win for everyone (especially mom!).
This sausage and zucchini stir-fry is one of my family’s summer favorites. It makes good use of the summer squash so abundant this time of year. If you have some in your garden you know what I mean. You can also find it at the farmer’s market and store for fairly cheap in the summer too.
Not only does this side dish only get one pan dirty, but you can customize it however you want. Since it’s a sausage-based recipe, it makes a great quick breakfast. It’s also egg-free, dairy-free, gluten-free, and a good source of protein and veggies.
Zucchini Stir Fry Flavor Options
Like any stir-fry, customize this to your preferences with different herbs and spices. You can even mix up the meats or vegetables to suit your favorites and what you have on hand.
For an Asian twist try adding a few cloves garlic, and fresh ginger. Finish it off with red pepper flakes, sesame seeds, and a drizzle of sesame oil. Some Chinese inspired stir fry recipes call for low-sodium soy sauce or Bragg’s Aminos, but I try to avoid soy. Coconut aminos are a healthier (and just as tasty!) soy sauce substitute.
Want to make your zucchini stir fry Italian? Add some chopped bell peppers, Italian seasoning, and garnish with parmesan cheese and olive oil. You can even switch out the sausage for chicken breast and make a chicken stir fry. There are so many options here!
Prepping the Veggies
In the past, I sometimes peeled my summer squash, but it’s not necessary. The skin has nutritious vitamins and fiber so I just leave it on, especially when it’s homegrown summer squash. If your squash is bigger and has tougher skin, then you can peel it if preferred.
I also use zucchini slices in this recipe, either whole or half moons. The half moon slices cook a little faster when you’re in a hurry and they’re more bite-size. It’s simple enough, just cut the ends off the squash and slice them in half lengthwise before cutting each half into slices. The onions are also thinly sliced for faster cooking. Everything about this recipe is quick and easy!
Spice it Up
Here are some homemade spice blends to try with this recipe. Switch up the veggies (and even the protein!) to create your own customized version!
Sausage and Zucchini Stir-Fry Recipe
Servings
Equipment
Ingredients
- 1 lb sausage links
- 2 onions
- 3 medium zucchini (or yellow squash)
- 1 TBSP butter (or olive oil)
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp basil
Instructions
- Cook sausage slices in a large skillet or wok over medium-high heat until well cooked and browned.
- Remove the sausage from the pan and set aside.
- Reduce heat to medium-low and saute onion slices until soft.
- Add the zucchini or other summer squash, butter, and spices to the onions.
- Cook zucchini for an additional 5 minutes or until the squash is soft (not mushy).
- Return the sausage to the pan and cook until heated.
- Enjoy!
Nutrition
Notes
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We make stir-fry pretty often and even make them for breakfast. I love that they’re easy, fast, and nutritious. Some of our other favorites are:
- Chicken Vegetable Stir-Fry
- Apple chicken Stir-Fry
- Chinese Chicken Stir-Fry
- Beef and Cabbage Stir-Fry
What’s your favorite “one pan” meal? Tell me in the comments below!
I’m curious at why the summer squash needs to be peeled? I’ve always left it on in my recipes.
I treated the sausage as a separate component from the outset. I started the cooking the sausage immediately (approx. 5 inch slices). Once the sausage was browned in the pan, I took out the cutting board and sliced the sausages into quarter inch chunks. I immediately put the sausages on a baking sheet and broiled them on low. Then I integrated the sausage into the recipe.
This looks so good ( and easy too!) It just seems to me like it needs something else… Maybe another kind of veggie, or even something sweet like pineapples or cut up apples… Hmm…I’ll have to think about it.
Hi! this looks great! just wondering how many people this recipe is meant to serve? Thanks again!
It would probably serve 6-8 for one meal. There are six of us (four kids though) and it is one full meal and sides for another meal.
wow! can’t wait to try it…we have squash coming out our ears from our garden and I always need new recipes!
wow! can’t wait to try it…we have squash coming out our ears from our garden and I always need new recipes!
I love sausage and kale. I slice the sausage and brown it in the pan, along with onions and garlic (usually in bacon fat), add in a splash of chicken broth, canned diced tomatoes and kale. Throw a lid on until the kale cooks down, let it simmer until we’re ready to eat. Soooo flavorful and easy!
I do something similar for a quick one pan meal. Saute sausage and add in thinly sliced onion and cabbage. When the cabbage cooks I season with salt, pepper and vinegar.
Where do you find nitrite free sausage? I cannot find it at Kroger.Maybe on my next trip to alt doc 60 mi away we will go to health food store-we lost our local health food store due to economy.
I was able to find at our store here, but I’ve also ordered online from US Wellness Meats before.
Target has some delicious nitrite/nitrate free sausages to choose from.
I stir fry it along w/ an onion & a variety of colored peppers & it’s delicious!
Aidells is nitrate free!
You could saute` the yellow squash and onion in coconut oil too. I seem to use more and more coconut oil and less butter anymore.