Sausage and Zucchini: Simple, Satisfying, Now

Four humble ingredients come together to make an honest, weeknight dinner.

There's comfort in meals that don't demand much—just good ingredients working in concert. Sausage brings savory depth, zucchini adds freshness and body, carrots contribute natural sweetness, and rice grounds it all. This is the kind of dinner you can have on the table without fuss, yet it never feels rushed or incomplete.

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Sausage and Vegetable Rice Skillet

Total Time: 30 minutes • Serves: 4

A one-pan skillet meal combining seasoned sausage, fresh vegetables, and rice for a hearty, flavorful dinner.

Ingredients

1 lb sausage, sliced
2 cups zucchini, diced
2 carrots, diced
1.5 cups rice
3 cups chicken broth
1 onion, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil

Instructions

Heat olive oil in a large skillet over medium-high heat. Add sausage and cook until browned, about 5 minutes. Remove and set aside.
In the same skillet, add diced onion and garlic, cooking for 2 minutes until fragrant.
Add diced carrots and zucchini, sauté for 3 minutes.
Stir in rice and toast for 2 minutes, stirring constantly.
Pour in chicken broth and return sausage to the skillet. Add oregano, thyme, salt, and pepper.
Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
Fluff with a fork and serve hot.

Quick Variations

Lighter Option

Skip the rice and let the vegetables take the lead, or swap in cauliflower rice for fewer calories while keeping the heartiness. A squeeze of lemon brightens everything.

Hearty Option

Double the rice, use a fattier sausage variety, and consider adding a splash of cream or stock to build a richer sauce that clings to each grain.

Vegetarian or Flexible Option

Replace the sausage with crumbled tofu, tempeh, or a plant-based sausage. The rice and vegetables remain the sturdy foundation; let garlic and herbs do the heavy lifting for flavor.

Simple Substitutions

Protein Substitutes

Ground beef or lamb
Chicken thighs (cubed)
Turkey sausage
Tofu or tempeh
White fish (flaked)

Carb Substitutes

Orzo or small pasta
Quinoa
Farro
Couscous
Polenta

Flavor Boosters

Fresh basil or oregano
A pinch of red pepper flakes
Garlic and onion
Tomato paste or diced tomatoes
Balsamic vinegar or lemon juice

Common Questions

Should I cook the rice separately or in the same pan?

Either works. Cooking it separately gives you more control over texture, while cooking it in one pan saves on cleanup. If you go the one-pan route, add enough liquid to account for the vegetables releasing moisture.

What kind of sausage works best?

Italian sausage is classic, but Spanish chorizo or chicken sausage are equally good. Choose based on what flavor profile you're after and how much fat you want in the dish.

Can I prep this ahead of time?

Yes. Chop your vegetables and store them in the fridge for up to two days. Cook the rice separately if you like, and finish everything together just before serving for the best texture.

How do I keep the zucchini from turning mushy?

Add it toward the end of cooking so it stays tender but not waterlogged. If your pan is crowded, cook the sausage and carrots first, then add zucchini in the last few minutes.