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Easy Baked Zucchini & Sausage Dinner - A Simple, Satisfying Weeknight Meal

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 pounds zucchini (about 3 medium), cut into 1/2-inch half-moons
  • 12 ounces Italian sausage links (mild or hot), cut into 1/2-inch pieces, or 12 ounces bulk sausage
  • 1 medium red onion, sliced into thin wedges
  • 1 red bell pepper, sliced into strips (optional but recommended)
  • 3 cloves garlic, thinly sliced
  • 3 tablespoons olive oil
  • 1 teaspoon Italian seasoning or dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon kosher salt, divided, plus more to taste
  • 1/2 teaspoon black pepper
  • Zest of 1 lemon and 1 tablespoon lemon juice
  • 2 tablespoons grated Parmesan, plus more for serving
  • 2 tablespoons chopped fresh parsley or basil for garnish

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment for easy cleanup, or lightly oil it.
  2. Prep the veggies: Cut zucchini into half-moons, slice the onion and pepper, and thinly slice the garlic. Keep pieces roughly the same thickness so they cook evenly.
  3. Toss on the sheet pan: Add zucchini, onion, pepper, and garlic to the baking sheet. Drizzle with olive oil. Sprinkle with Italian seasoning, red pepper flakes (if using), 3/4 teaspoon salt, and black pepper. Toss to coat and spread into a single layer.
  4. Add the sausage: Scatter sausage pieces across the pan, nestling them among the vegetables. If using bulk sausage, break it into small chunks with your fingers.
  5. Roast, then stir: Bake for 15 minutes. Remove the pan, stir everything gently to promote even browning, and spread it out again.
  6. Finish roasting: Return to the oven for another 10–15 minutes, until the zucchini is tender with caramelized edges and the sausage is browned and cooked through. If you like extra color, broil for 1–2 minutes at the end, watching closely.
  7. Add bright finish: While hot, sprinkle on the lemon zest, lemon juice, remaining 1/4 teaspoon salt, and Parmesan. Toss gently to coat.
  8. Serve: Top with fresh parsley or basil. Taste and adjust seasoning. Serve as-is, over rice, with pasta, or alongside crusty bread.