Zucchini and Sausage Pasta Skillet

Recipe features

• Protein and fiber-packed. Each serving delivers over 30 grams of protein, along with a good dose of fiber, thanks to lean ground chicken, Italian sausage, and zucchini.
• Creamy without cream. The starchy pasta water and Parmesan cheese create a light creamy finish—no heavy cream required.
• Customizable. Whether you swap the pasta, play with the protein, or add more veggies, this recipe is flexible and forgiving.

Ingredient notes

• Zucchini. Shredded zucchini adds a fresh, slightly sweet flavor and a jammy texture that melts beautifully into the sauce. Look for small to medium zucchini with firm, deep green, glossy skin—these are the most flavorful and least watery.
• Italian sausage. I used mild Italian pork sausage to keep things lightly spiced and savory, but you can swap in ground chicken or turkey sausage if you want something a little leaner. 
• Ground chicken. Blending ground chicken with sausage lightens things up without sacrificing richness. It also helps stretch the sausage while adding extra protein. Ground turkey works just as well here, or you can skip it altogether and double the sausage for a more indulgent version.
• Olive oil. Helps sauté everything to golden perfection. I also recommend drizzling high-quality extra-virgin olive oil over the finished dish for added richness. 
• Onion. Sweet Vidalia onion adds a mellow, caramelized flavor. If you don’t have Vidalia onions, yellow onions are the next best alternative. Red onion or shallot will also work in a pinch. 
• Garlic cloves. I love a garlicky pasta, so I use 3 finely minced large cloves, but feel free to adjust to taste. 
• Crushed red pepper flakes. Just a pinch brings gentle heat, but if you’re sensitive to spice, you can skip it. 
• Pasta. I went with Barilla® Protein+ Penne (because protein!), but any short pasta shape that can catch the sauce and bits of zucchini and sausage works well—rigatoni, fusilli, shells, spaghetti, or even farfalle. Gluten-free pasta works too!
• Cheese. Parmesan or Pecorino Romano melts right into the sauce, creating a savory, creamy finish. The pre-shredded stuff doesn’t melt as smoothly and can make the sauce a little gritty. Grate it fresh right into the pan for the best results.
• Salt and pepper. I finish the dish with flaky sea salt and lots of freshly cracked black pepper. Simple but essential! 
• Fresh basil. Adds a fresh and flavorful finishing touch. I sprinkle it over the top just before serving.

How to make zucchini pasta with sausage

Step 1: Shred and drain the zucchini. Using a box grater or a salad shooter, shred the zucchini, then wrap it in a cheesecloth or clean kitchen towel and squeeze out as much moisture as possible. 

Step 2: Mix the meats. In a medium bowl, use your hands (or a stand mixer fitted with the paddle attachment) to mix the Italian sausage and ground chicken until evenly combined.

Step 3: Sauté the onion and sausage. Heat olive oil in a large skillet, then add the diced onion and sausage mixture and cook until the onions are soft and the meat is cooked through. Once done, remove the mixture from the skillet and set it aside. 

Step 4: Cook the zucchini mixture. Heat more olive oil in the same skillet, then stir in the zucchini, garlic, and crushed red pepper flakes, and cook until the zucchini turns golden and jammy.

Step 5: Cook the pasta. Meanwhile, bring a large pot of salted water to a boil, and cook the pasta according to the package directions until al dente. Before draining, reserve at least 1 cup of the cooking water. 

Step 6: Combine. Return the sausage mixture to the skillet and then add the cooked pasta. Stir in about ½ cup of the reserved pasta water and the Parmesan cheese. Season to taste with salt and freshly cracked black pepper, and stir until everything is coated in the creamy, meaty sauce.

Step 7: Garnish and serve. Plate the pasta with a finishing drizzle of extra-virgin olive oil, a sprinkle of flaky sea salt, freshly chopped basil, and additional Parmesan and red pepper flakes if you’d like—and enjoy! 

Recipe tips and FAQs

• Don’t skip squeezing the zucchini! If you don’t wring it out thoroughly, you’ll end up with a watery, diluted dish. Really put some muscle into it and squeeze until little to no liquid comes out—you’ll be surprised how much water zucchini holds.
• Cook your pasta just to al dente. The pasta will finish cooking in the skillet as you stir everything together with the sauce. I check 1-2 minutes before the package says it’s done, and it’s usually perfect. 
• Save that starchy pasta water (at least 1 cup). This liquid gold helps bind the sauce and gives it that luscious, glossy finish. Start with ½ cup and add more if the sauce needs loosening.

Customize it

You can easily make this sausage zucchini pasta recipe your own, depending on what you’re in the mood for. Here are a few delicious ways to switch things up:

Spicy sausage zucchini pasta – If you’re like me and love that extra kick, use spicy Italian sausage instead of mild, or increase the amount of crushed red pepper flakes. For even more heat, drizzle Calabrian chili oil before serving.

Meatless (Spaghetti alla Nerano) – Swap the penne for spaghetti and omit the meat for a lighter version inspired by classic Spaghetti alla Nerano. Stir in a dollop of ricotta, burrata, or whipped cottage cheese at the end along with the Parmesan for creaminess.

Make it low-carb with zoodles and omit the pasta entirely. Spiral-slice the zucchini and place it in a colander over a large bowl. Salt the zucchini liberally and set aside for 30 minutes.  After the excess water has drained from the zucchini, rinse the zucchini well (or you will have a salt overload) and squeeze out excess water. Pat the zucchini dry with paper towels and set aside. Follow the steps to cook the sausage and onion, then add in the garlic and red pepper flakes and sauté until fragrant. Toss in spiralized zucchini to combine and cook for 3-4 minutes to soften the “noodles” and season to taste with salt and pepper. Then toss with parmesan cheese and garnish with fresh basil. This version is quick and easy!

Bulk it up with more veggies – You can add sliced mushrooms to the skillet with the onions and sausage, add finely diced bell peppers or halved cherry tomatoes in with the zucchini, or stir in baby spinach at the very end, just until wilted. 

Serving suggestions 

To round out the meal, I like to keep things fresh and simple with classic Italian-inspired sides like this Healthier Copycat Olive Garden Salad or this Easy Caprese Salad.

Storing and reheating

Storing: Let any leftover zucchini sausage pasta cool to room temperature, then transfer it to an airtight container and keep it in the fridge for up to 3 days. I don’t recommend freezing this one—the shredded zucchini doesn’t hold up well after thawing. 

Reheating: Reheat leftovers gently on the stovetop or in the microwave with a splash of pasta water or broth to revive the creamy sauce. I love to add whipped cottage cheese before heating for a creamy protein boost.

More zucchini recipes

• Summer Zucchini Salad
• Grilled Keto Zucchini Boats
• Zucchini Spaghetti with Easy Beef Bolognese
• Zucchini Lasagna
• Easy Zucchini Tots

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