Summer time Greens with Sausage and Potatoes Skillet (One Pot)

This simple one-pot pan meal consists of chicken sausage, bell peppers, zucchini, red baby potatoes, and fresh herbs.

Summer vegetables with sausage and potato pan
Summer vegetables with sausage and potatoes

I love food that only gets a pot dirty because while I love to cook, I really don’t like cleaning up! You can see all of my one pot recipes here, I even have a one pot cookbook (affil link) devoted to one pot cooking!

Summer vegetables with sausage and potato pan

This dish is so easy to make but full of fresh flavors! I love using multicolored peppers, so it is also colorful because we eat with our eyes.

You can use Italian chicken or turkey sausage depending on what is available to you in your area. I’ve tried several brands and I’m really excited about the sweet chicken sausage from Al Fresco or the chicken sausage from Premio. My local health food store and Italian deli also have their own homemade sausage which is wonderful.


  • If rosemary isn’t your thing, use fresh thyme instead.
  • I used multicolored peppers because I love the color, but you can stick with one color to make it easier.
  • Make it vegetarian with vegetarian sausage.

Sausage, peppers, zucchini and potatoes

One-pot pan meal with chicken sausage, bell pepper, zucchini, red baby potatoes and fresh herbs.Stew sausage and potatoes with vegetables

Summer vegetables with sausage and potato pan

326 Calories
23 protein
33.5 carbohydrates
11 Fats

Preparation time: 10 Minutes

Cooking time: 50 Minutes

Total time: 1 Mr

This simple one-pot pan meal consists of chicken sausage, bell peppers, zucchini, red baby potatoes, and fresh herbs.

  • 2 teaspoon olive oil
  • 1 lb Baby red potatoes, halve or quarter
  • 1/2 teaspoon Garlic powder
  • 1 teaspoon kosher salt
  • fresh cracked pepper, taste good
  • 14th ounce Italian chicken sausage, Sliced ​​1 inch thick
  • 1 large onion, chopped
  • 4-5 Cloves garlic, smashed with the side of the knife
  • 1/2 orange peppers, diced 1 inch squares
  • 1/2 yellow pepper, diced 1 inch squares
  • 1 Red pepper, diced 1 inch squares
  • 2 tablespoon fresh rosemary, or other fresh herbs like thyme
  • 2 cups zucchini, 1/2 inch thick and quartered
  • Place the oil and potatoes in a large, deep non-stick pan with a tightly fitting lid over high heat; Season with garlic powder, salt and pepper.

  • When the pan gets hot and starts to sizzle, reduce the heat to low and cook with the lid closed for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning.

  • Remove from heat and let rest for 5 minutes without removing the lid, then set the potatoes aside on a bowl.

  • Add the sausage to the pan and sauté it on medium heat and cook, stirring occasionally, until it is browned but not fully cooked, about 10 minutes.

  • Season the chopped vegetables with salt and pepper. Add onions, peppers, garlic and rosemary to the pan and mix.

  • Continue cooking, stirring occasionally, until onions and peppers are lightly browned.

  • Add zucchini and cook for another 5 minutes, mixing until cooked through.

  • Put the potatoes back in the pan and mix well. Adjust salt and pepper as needed; cover and cook for another 5 minutes.

Portion: 13/4 cups, Calories: 326kcal, Carbohydrates: 33.5G, Protein: 23G, Fat: 11G, Sodium: 897mg, Fiber: 5G, Sugar: 5G

Blue Smart Points: 7th

Green smart points: 7th

Purple Smart Points: 5

Points +: 8th

Keywords: One Pot Pan Eating, Sausage and Peppers, Pan Eating

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