Sheet Pan Cheesy Zucchini and Sausage with Herbs
A straightforward one-pan dinner combining tender roasted zucchini and summer squash with smoky pre-cooked sausage, topped with melted Parmesan cheese and Italian herbs. The vegetables soften while their cut edges caramelize, and the sausage warms through, creating a simple meal that requires minimal prep and cleanup. Serve hot straight from the pan for a weeknight dinner that satisfies without fuss.
Ingredients
- 2 medium zucchini, cut into thick half-moon slices
- 2 medium yellow summer squash, cut into thick half-moon slices
- 2 T olive oil
- 2 tsp Italian Herb Seasoningdried oregano+dried basil+garlic powder1 tsp oregano + 0.5 tsp basil + 0.5 tsp garlic powder per 2 tsp seasoningvegetarian
adjust ratios to taste
- salt, to taste
- fresh-ground black pepper, to taste
- 12 oz pre-cooked sausagefresh sausage links1:1 by weightmeat
brown fresh sausage 8-10 minutes before adding vegetables
- 1 cup Parmesan cheese, coarsely grated
Instructions
- 1
Preheat oven to 450F.
- 2
Wash zucchini and squash, trim ends, halve lengthwise, then slice into 3/4 inch thick pieces.
- 3
Toss squash with olive oil, Italian Herb Seasoning, salt, and pepper.
- 4
Spread squash on sheet pan with flat sides down, pieces not touching.
- 5
Trim and slice sausage into 3/4 inch thick pieces, tuck between squash on pan.
- 6
Roast 15 minutes.
- 7
Sprinkle Parmesan cheese over vegetables and sausage.
- 8
Return to oven and roast 12 minutes more until cheese melts and browns and squash is tender.
- 9
Serve hot.
Tips
Space squash pieces so they don't touch for better browning. Stagger sausage slices between them to maximize contact with the pan.
For crispier zucchini, roast sausage alone 5-7 minutes first, then add vegetables for remaining time.
Good to Know
Cover leftovers and refrigerate up to 3 days. Reheat gently in a 325F oven until warmed through.
Prep vegetables and sausage up to 8 hours ahead, refrigerate separately. Assemble and roast when ready to serve.
Plate hot directly from sheet pan. Pairs well with crusty bread, a green salad, or roasted potatoes.
Common Mistakes
Crowd vegetables on the pan to avoid uneven cooking and steaming instead of roasting.
Skip spacing squash flat-side down to avoid soggy bottoms.
Use raw sausage without pre-cooking to avoid undercooked meat.
Substitutions
Dairy-Free Swaps
General Alternatives
adjust ratios to taste
brown fresh sausage 8-10 minutes before adding vegetables
FAQ
Can I use raw sausage instead of pre-cooked?
Yes, but brown fresh sausage links in a skillet 8-10 minutes first, then slice and add to the sheet pan with vegetables to ensure even cooking.
What if I want crispier zucchini?
Roast the sausage alone for 5-7 minutes before adding the squash and vegetables. This gives them extra time to caramelize at high heat.
How long can I keep leftovers?
Store covered in the refrigerator for up to 3 days. Reheat gently in a 325F oven for 10-15 minutes until warmed through.