If you’re craving comfort food, I’ve got you! This easy and delicious garlic sausage recipe is packed with vibrant peppers and zucchini noodles and topped off with hearty garlic sausage. Plus, it’s ready in just 30 minutes in one pan!
Why you need to make this garlic sausage recipe tonight
When I think of comfort foods, this garlic sausage recipe is one that comes to mind. What’s even better about this recipe with garlic sausage is that it’s easy-to-make comfort food. There are no complicated steps to make this hearty, warming dish.
Five reasons why you should make this garlic sausage recipe tonight :
- Comfort: With hearty garlic sausage, vibrant peppers, and zucchini cooked with tomatoes and familiar spices, this cozy dinner is like a warm hug on a chilly night.
- Convenience: It’s ready in just 30 minutes and is made in just one skillet! Clean up is as breezy as the simple instructions.
- Versatility: Don’t have all the veggies on hand! No worries, this recipe is versatile enough that you can add whatever vegetables you have in the fridge and it’ll blend together beautifully.
- Crowd-pleaser: This garlic sausage recipe is sure to become a staple in your household. With its hearty flavors and satisfying texture, it’s a dish that will have everyone coming back for seconds.
And if zucchini noodles aren’t your thing – skip them! I’ve seared this garlic sausage recipe over spaghettini before and it’s so good!
Can I use another type of sausage?
For sure! We love using garlic sausage, but this recipe will work with other types, too. You could use Italian sausage or even vegetarian sausage.
How do I store leftover garlic sausage?
Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for three months.
Can I use other vegetables?
You can! This recipe is versatile and will taste great with many vegetables, so you can add something according to your flavor preferences or whatever ingredients are left in the fridge!
Watch how to make this recipe
Garlic Sausage and Peppers with Zoodles
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Ingredients
- ▢ 4 medium zucchinis (spiralized or cut with a julienne peeler)
- ▢ 1 teaspoon sea salt
- ▢ 2 teaspoons olive oil (divided)
- ▢ 12 ounces garlic sausage (sliced into ¾-inch pieces)
- ▢ 1 large onion (sliced thick)
- ▢ 3 bell peppers (sliced)
- ▢ 3 cloves garlic (finely minced)
- ▢ 4 roma tomatoes (diced)
- ▢ 1 ½ teaspoons paprika
- ▢ 1 teaspoon oregano
- ▢ ½ teaspoon chili flakes
- ▢ Sea salt (to taste)
Instructions
- Place the zoodles in a large bowl and sprinkle the sea salt over top. Mix them around a little then set them aside. 4 medium zucchinis, 1 teaspoon sea salt
- Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add the garlic sausage and cook until brown on both sides, about 5 minutes. Remove the sausage from the pan and increase the heat to high. 12 ounces garlic sausage
- Add the remaining teaspoon of oil, the onions, peppers, and garlic and cook until the onions are translucent, about 5 minutes. Add the tomatoes, paprika, oregano, and chili flakes to the pan and cook until the tomatoes are soft, about 5 minutes. Add the sausage back into the pan and season with salt, if needed. 1 large onion, 3 bell peppers, 3 cloves garlic, 4 roma tomatoes, 1 ½ teaspoons paprika, 1 teaspoon oregano, ½ teaspoon chili flakes
- Rinse the zoodles well under warm tap water. You want to remove all the salt. Ring the zoodles dry with your hands then add them to the pan. Toss and heat through before serving.
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Garlic Sausage and Peppers with Zoodles
Ingredients
- 4 medium zucchinis , spiralized or cut with a julienne peeler
- 1 teaspoon sea salt
- 2 teaspoons olive oil , divided
- 12 ounces garlic sausage , sliced into ¾-inch pieces
- 1 large onion , sliced thick
- 3 bell peppers , sliced
- 3 cloves garlic , finely minced
- 4 roma tomatoes , diced
- 1 ½ teaspoons paprika
- 1 teaspoon oregano
- ½ teaspoon chili flakes
- Sea salt , to taste
Instructions
- Place the zoodles in a large bowl and sprinkle the sea salt over top. Mix them around a little then set them aside. 4 medium zucchinis, 1 teaspoon sea salt
- Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add the garlic sausage and cook until brown on both sides, about 5 minutes. Remove the sausage from the pan and increase the heat to high. 12 ounces garlic sausage
- Add the remaining teaspoon of oil, the onions, peppers, and garlic and cook until the onions are translucent, about 5 minutes. Add the tomatoes, paprika, oregano, and chili flakes to the pan and cook until the tomatoes are soft, about 5 minutes. Add the sausage back into the pan and season with salt, if needed. 1 large onion, 3 bell peppers, 3 cloves garlic, 4 roma tomatoes, 1 ½ teaspoons paprika, 1 teaspoon oregano, ½ teaspoon chili flakes
- Rinse the zoodles well under warm tap water. You want to remove all the salt. Ring the zoodles dry with your hands then add them to the pan. Toss and heat through before serving.
https://www.theendlessmeal.com/fine-garlic-sausage-and-peppers-zoodles/
