Q1: Can I use a regular skillet instead of an oven-safe skillet for this recipe?

Yes, you can use a regular skillet for this recipe since none of the steps require transferring the skillet to the oven. The Equipment list mentions a large 12-inch skillet, and all cooking happens on the stovetop from Step 1 through Step 9. An oven-safe skillet is listed but not necessary for this particular preparation method. Just make sure your skillet is large enough (at least 10-12 inches) to accommodate all the vegetables and sausage without overcrowding, which would cause steaming instead of proper browning.

Q2: What type of Italian sausage should I use, and how do I know it's fully cooked?

You can use either mild or hot Italian sausage depending on your preference, and it can be in casings or pre-ground. Step 2 instructs you to cook it for 6-8 minutes, breaking it into bite-sized pieces until browned and cooked through. The sausage is done when it's no longer pink in the center and has reached an internal temperature of 160°F if you want to check with a meat thermometer. Since you're removing it with a slotted spoon in Step 3 and returning it in Step 7 for additional cooking, it will have plenty of time to finish cooking if slightly underdone initially.

Q3: Can I substitute other vegetables if I don't have bell peppers or zucchini?

Yes, this recipe is very flexible for vegetable substitutions while maintaining its gluten-free status. For bell peppers (added in Step 5), you could use poblano peppers, sweet mini peppers, or even mushrooms which have a similar cooking time of 4-5 minutes. For the zucchini (added in Step 6), yellow squash is an excellent 1:1 substitute, or you could use eggplant cut into similar-sized pieces, though eggplant may need an extra minute or two to become tender. Keep the cooking times similar to what's indicated in Steps 5 and 6 to ensure your substitute vegetables reach the right texture.

Q4: Is this recipe truly gluten-free, and what should I watch out for?

This recipe is designed to be gluten-free, but you need to verify one critical ingredient: the Italian sausage. Many commercial sausages contain breadcrumbs, fillers, or other gluten-containing ingredients as binders, so always check the label or ask your butcher for certified gluten-free sausage. All other ingredients listed—olive oil, fresh vegetables, garlic, herbs, and spices—are naturally gluten-free. If you're using the optional parmesan cheese garnish mentioned in Step 9, pure parmesan is gluten-free, but pre-shredded varieties sometimes contain anti-caking agents with gluten, so check labels or grate fresh cheese yourself to be safe.

Gluten-Free Sausage and Vegetable Skillet

This Gluten-Free Sausage and Vegetable Skillet is the ultimate weeknight dinner solution that brings together savory Italian sausage, colorful bell peppers, tender zucchini, and perfectly caramelized onions in one convenient pan. The beauty of this dish lies in its simplicity and the way the flavors meld together as everything cooks in the rendered fat from the sausage, creating a rich, satisfying meal that's naturally gluten-free without any compromise on taste.

Inspired by classic Italian-American sausage and peppers, this skillet meal takes the traditional concept and elevates it with a rainbow of vegetables that not only add nutritional value but also create a visually stunning presentation. The sausage provides protein and robust flavor, while the vegetables contribute fiber, vitamins, and a variety of textures from crisp-tender to deliciously caramelized. Fresh herbs and a touch of garlic bring everything together with aromatic notes that make this dish irresistible.

What makes this recipe truly special is its versatility and ease of preparation. With just one skillet and minimal cleanup, you can have a complete, balanced meal on the table in under 40 minutes. The dish is perfect for meal prep, as it reheats beautifully and the flavors actually deepen over time. Whether you're following a gluten-free diet by necessity or choice, this hearty skillet proves that healthy eating never has to be boring or complicated.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

35 minutes

None servings

385 calories

Fat 26.00g

Carbs 15.00g

Protein 24.00g

Ingredients

1 lb	Italian sausage, casings removed if in links
2 tbsp	olive oil
2 medium	bell peppers, sliced into strips
2 medium	zucchini, sliced into half-moons
1 large	yellow onion, sliced
4 cloves	garlic cloves, minced
1 cup	cherry tomatoes, halved
1 tsp	dried oregano
1 tsp	dried basil
1/4 tsp	red pepper flakes (optional)
1 tsp	salt
1/2 tsp	black pepper, freshly ground
2 tbsp	fresh parsley, chopped (optional)
1/4 cup	Parmesan cheese, grated (optional)

Equipment

Slotted spoon

Wooden spoon

Cutting board

measuring spoons

sharp knife

plate

large 12-inch skillet

Clean Eating

Aligns perfectly with clean eating principles by using whole, minimally processed ingredients like fresh vegetables, quality sausage, and herbs, with no artificial additives or refined ingredients.

Gluten-Free Diet

Naturally gluten-free recipe using whole food ingredients like sausage, vegetables, and herbs without any gluten-containing grains, making it safe for those with gluten sensitivities or celiac disease.

Ketogenic Diet

This skillet is an excellent keto option with high-fat Italian sausage, low-carb vegetables like zucchini and bell peppers, and minimal carbohydrates. The dish provides healthy fats and protein while keeping net carbs low.

Low-Carb Diet

Perfect for low-carb diets, this recipe features protein-rich sausage and non-starchy vegetables like zucchini and bell peppers, keeping total net carbohydrates under 15 grams per serving.

Instructions

Heat 1 tablespoon of olive oil in a 10-inch oven-safe skillet over medium heat.

2 min

8 min

Add the Italian sausage to the hot skillet, breaking it up with a wooden spoon into bite-sized pieces. Cook until browned and cooked through, about 6-8 minutes.

Remove the cooked sausage from the skillet with a slotted spoon and set aside on a plate, leaving the rendered fat in the pan.

1 min

4 min

Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced onions and cook over medium heat, stirring occasionally, until they begin to soften, about 3-4 minutes.

5 min

Add the sliced bell peppers to the skillet and continue cooking, stirring occasionally, until the peppers start to soften, about 4-5 minutes.

4 min

Add the sliced zucchini, minced garlic, oregano, basil, red pepper flakes (if using), salt, and black pepper to the skillet. Stir well to combine and cook for 3-4 minutes until the zucchini is tender but still has a slight bite.

3 min

Return the cooked sausage to the skillet along with the halved cherry tomatoes. Stir everything together and cook for an additional 2-3 minutes until the tomatoes are just softened and everything is heated through.

Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat.

Garnish with fresh chopped parsley and grated parmesan cheese if desired. Serve hot directly from the skillet.