Sheet Pan Italian Sausage, Pepper and Zucchini Bake

Sheet Pan Italian Sausage, Pepper and Zucchini Bake

  • Servings: 6 to 8
  • Difficulty: easy
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  • 2 pounds Italian sausage (local, if possible)
  • 4 large bell peppers, stems removed and quartered
  • 4 medium zucchini, cut into 1/4 in-slices
  • 1/2 t. Italian seasoning
  • Olive oil
  • Salt, to taste
  • Good-quality Italian Parmesan cheese for topping (optional)



  1. Prepare bell peppers and zucchini and spread evenly among two full-size sheet pans. Spray vegetables lightly with olive oil mister (or use a brush). Sprinkle with salt, if desired.
  2. Slice raw sausage into bite-size pieces. Divide in two and spread on both sheet pans among peppers and zucchini.
  3. Roast at 400 for 15 minutes; stir. Continue to cook for 15 more minutes, or until sausage pieces are cooked throughly.
  4. Combine food from both sheet pans and top with grated parmesan cheese.

This is a tasty, low-carb, one-dish meal that even the kids will love. Try it with mashed sweet potatoes and a leafy, green salad.


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