One-Pan Sausage and Vegetable Sauté

Looking for a quick and healthy meal? Make this easy Sausage and Vegetable Sauté in a pinch. Gluten and dairy free, this is the perfect dinner for people with food allergies!
Grain free, dairy free; Free of: soy, eggs, dairy, peanuts
Course Main Course, Main Dish
Cuisine American, Italian
Keyword one pan dinner, vegetable saute, vegetable skillet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 162kcal
Author Sarah Jane Parker


  • ½ Tablespoon olive oil
  • 1 large red bell pepper seeds removed and chopped
  • 2 medium zucchini chopped with skin (about 3-4 cups chopped)
  • 1 large garlic clove minced with garlic press
  • 16 ounces baby portobello mushrooms
  • 12 ounces fully cooked chicken sausage I used Bilinsky’s gluten-free sausage
  • 3 green onions sliced
  • 1 teaspoon smoked paprika
  • 1 teaspoon Creole seasoning I used Tony Chachere's
  • Salt and pepper to taste


  • Prepare your vegetables first by washing, seeding, and chopping them. Set aside.
  • Preheat a large nonstick skillet on the stove with the olive oil over medium-low to medium heat. Once the pan and the oil is hot, add the bell pepper, zucchini, and garlic to the pan and sauté.
  • After about 5 minutes, add the mushrooms and continue to cook.
  • Once the vegetables begin to soften, slice up the sausage and green onion and add it to the pan, along with the paprika and Creole seasoning. Cook until the sausage is heated through completely and the vegetables are softened, but not mushy (tender crisp).
  • Serve immediately and enjoy!


Home Chef Tip: To cut down the oil and fat in a recipe, add chicken or vegetable broth to your sauté pan instead of extra oil during cooking to keep food from sticking to your pan.


Calories: 162kcal | Carbohydrates: 9g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 591mg | Potassium: 483mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1315IU | Vitamin C: 40.9mg | Calcium: 17mg | Iron: 1.4mg