Italian Sausage, Peppers, Tomatoes, and Zucchini

This quick and easy sheet pan dinner is a summer favorite. It can be served over cooked pasta to make a full meal, or not. Choose red, orange, or yellow sweet peppers. Later in the summer, I will be using small Sungold tomatoes for extra sweetness.

4 servings

INGREDIENTS:

1 pound Italian sausage

2 sweet bell peppers, stemmed, seeded, sliced lengthwise ¼-inch

1 red onions, halved, sliced lengthwise ¼-inch

4 garlic cloves, thinly sliced

1 pint cherry or grape tomatoes

2 large or 4 small zucchini, slice into ¼-inch coins

3 tablespoons extra virgin olive oil

1 ½ teaspoon dried marjoram or oregano

½ teaspoon sea salt

¼ teaspoon fresh ground black pepper

4 cups cooked pasta (optional)

¼ cup Reggiano-Parmigiano cheese, grated

2 tablespoons fresh basil, finely shredded

DIRECTIONS:

  1. Preheat oven to 425°F.

  2. Score the sausages with the tip of a paring knife in a few places on both sides of the sausage. Toss the sausage, peppers, onions, garlic, tomatoes, zucchini, oil, oregano, salt, and pepper together. Place the mixture on parchment paper or a Silpat mat on a sheet pan in an even layer. Then, season with salt and pepper and place it in the preheated oven. After fifteen minutes, turn the sausage over and continue baking until caramelized, about fifteen more minutes.

  3. Serve over hot pasta (optional). Top with the cheese and basil. Serve hot.

Italian Sausage, Peppers, Tomatoes, and Zucchini

Italian Sausage, Peppers, Tomatoes, and Zucchini
Yield: 4 servings
Author:
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

This quick and easy sheet pan dinner is a summer favorite. It can be served over cooked pasta to make a full meal, or not. Choose red, orange, or yellow sweet peppers. Later in the summer, I will be using small Sungold tomatoes for extra sweetness.



Ingredients

  • 1 pound Italian sausage
  • 2 sweet bell peppers, stemmed, seeded, sliced lengthwise ¼-inch
  • 1 red onions, halved, sliced lengthwise ¼-inch
  • 4 garlic cloves, thinly sliced
  • 1 pint cherry or grape tomatoes
  • 2 large or 4 small zucchini, slice into ¼-inch coins
  • 3 tablespoons extra virgin olive oil
  • 1 ½ teaspoon dried marjoram or oregano
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper
  • 4 cups cooked pasta (optional)
  • ¼ cup Reggiano-Parmigiano cheese, grated
  • 2 tablespoons fresh basil, finely shredded

Instructions

  1. Preheat oven to 425°F.
  2. Score the sausages with the tip of a paring knife in a few places on both sides of the sausage. Toss the sausage, peppers, onions, garlic, tomatoes, zucchini, oil, oregano, salt, and pepper together. Place the mixture on parchment paper or a Silpat mat on a sheet pan in an even layer. Then, season with salt and pepper and place it in the preheated oven. After fifteen minutes, turn the sausage over and continue baking until caramelized, about fifteen more minutes.
  3. Serve over hot pasta (optional). Top with the cheese and basil. Serve hot.

Nutrition Facts

Calories

773

Fat (grams)

50 g

Sat. Fat (grams)

16 g

Carbs (grams)

53 g

Fiber (grams)

7 g

Net carbs

46 g

Sugar (grams)

10 g

Protein (grams)

28 g

Sodium (milligrams)

1187 mg

Cholesterol (grams)

93 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Italian sausage, tomatoes, zucchini, sheet pan
main dish, entree
Mediterranean, Italian
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Linda HierholzerENTRÉESComment