Run-Quick-To-The-Garden!: Sausage Veggie Skillet with Zucchini Noodles and Pesto

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Sausage Veggie Skillet with Zucchini Noodles and Pesto

This time of year, since I’ve got vegetables running out my ears in the garden, I try to figure out recipes that will accommodate many of them, working towards dishes that are SPEEDY suppers that I can prepare on the cooktop and not heat up that dreaded, hot, oven.  I bet you totally understand, right? This skillet meal offers zucchini noodles, instead of pasta noodles (but feel to substitute cooked pasta noodles if you’d like) so it’s super low-carb and the boys like it because, “YES, there’s MEAT in it!”  Don’t season your veggies with salt and pepper until the end of the cooking time, or they’ll really release their juices into the bottom of your skillet instead of retaining them.

1 lb. beef or pork kielbasa sausage, sliced, browned off in a bit of oil, and reserved
olive oil, if needed
2 cups shredded cabbage or coleslaw mix
1 cup shredded carrots
2 cups Brussels sprouts, halved and parboiled a bit (this makes your skillet come together quicker because you aren’t waiting on the brussels sprouts to cook)
2 red and/or yellow sweet bell peppers, seeds and membranes removed, sliced into thin strips
1 cup edamame
1 cup grape tomato halves
½ lb. sliced button mushrooms
2-3 small to medium zucchini, cut into zucchini noodles using a Veggeti or similar tool
2-3 heaping tablespoons basil/mint pesto (or substitute your favorite type of pesto)
splash of heavy cream
kosher salt and freshly ground black pepper, to taste
Parmesan cheese, as garnish

In the same skillet that you browned the sausage, over medium high heat, add a tiny bit of olive oil; when oil is hot, add cabbage, carrots, Brussels sprout halves, and bell peppers to skillet and cook until slightly softened, approx. 6-8 minutes, stirring occasionally.

Add edamame, tomatoes, and mushrooms to skillet and continue to cook for an additional 2-3 minutes, then add zucchini noodles and pesto and cook for just a few additional seconds, only until zucchini noodles are cooked through.

Stir in a splash of heavy cream and combine; season to taste with kosher salt and freshly ground black pepper.

To serve, garnish with Parmesan cheese.

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Now You’re Cookin’,
Chef Alli 

**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on MomsEveryday Kansas and WIBW 13 News, August 2015. Special thanks to the farmers and ranchers of the Kansas Farm Food Connection for making this segment possible

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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