Cast iron cooking

Sausage Zucchini Skillet

Course Dinner, Lunch
Cuisine Garden fresh, Homestead, Summer
Keyword Cast iron cooking, Zucchini meal ideas
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Melanie Lynn


  • 1 pound polish sausage - grass fed, pre-cooked sliced
  • 2 pounds summer squash quartered and sliced
  • 1 onion diced
  • 4-6 crimini or button mushrooms sliced
  • 10-12 ounces cherry tomatoes halved
  • 2 Tbsp coconut or avocado oil
  • parsley to garnish or chopped and added for flavor


  1. Cut sausage and vegetables as called for in the recipe above.

  2. Heat a large (12" skillet) cast iron skillet then add oil.

  3. Once the oil begins to shimmer add in the onions. Stir occasionally and cook until they begin to caramelize.

  4. Add mushrooms and pour in 1/4 cup of water. Steam will quickly rise from the pan so be careful.

  5. Add sausage. Stir occasionally and cook until the sausage begins to release the juices.

  6. Now stir in zucchini, cover and cook for 2-3 minutes

  7. Toss the tomatoes, salt and pepper into the mixture. Let stand for 1-2 minutes then serve.

  8. *This recipe can serve 4 people or you can add a bed of rice and serve 6-8 people.