Description
A quick and easy sheet pan dinner featuring savory sausage and tender zucchini roasted to perfection with garlic and herbs. Perfect for a healthy weeknight meal with minimal cleanup.
Ingredients
1 pound Italian sausage links, sliced into 1/2-inch pieces
3 medium zucchinis, sliced into 1/2-inch rounds
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons grated Parmesan cheese (optional)
Instructions
Preheat the oven to 425°F (220°C).
Line a large rimmed baking sheet with parchment paper or lightly grease it with olive oil.
In a large mixing bowl, combine the sliced sausage, zucchini rounds, red bell pepper pieces, yellow bell pepper pieces, red onion pieces, and minced garlic.
Drizzle the olive oil over the sausage and vegetables. Sprinkle the dried Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using) over the mixture.
Toss everything together until the sausage and vegetables are evenly coated with oil and seasonings.
Spread the sausage and vegetable mixture in a single layer on the prepared baking sheet.
Roast in the preheated oven for 20 to 25 minutes, stirring halfway through, until the sausage is cooked through and the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven and, if desired, sprinkle the grated Parmesan cheese evenly over the top.
Let the dish rest for 2 minutes before serving. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes