Keto Chicken Sausage with Summer Squash | CookOS

Chicken Sausage with Summer Squash

Name: Keto Chicken Sausage with Summer Squash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 small onion, sliced; 1 zucchini, halved lengthwise and sliced ¼" thick; 1 yellow summer squash, halved lengthwise and sliced ¼" thick; 2 tbsp olive oil, divided; 1 lb chicken sausage; ½ tsp garlic powder; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp kosher salt; 1/2 tsp ground black pepper

This keto-friendly chicken sausage and summer squash skillet comes together in one pan with minimal effort, making it an ideal weeknight dinner. The combination of Italian herbs—thyme, oregano, and basil—brings cohesion to tender zucchini and yellow squash without added carbs.

🌍Italian 🥗Keto 🏷️Keto-friendly 🏷️Chicken 🏷️Summer squash Zucchini

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Total

40 min

Servings

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 small onion, sliced
1 zucchini, halved lengthwise and sliced ¼" thick
1 yellow summer squash, halved lengthwise and sliced ¼" thick
2 tbsp olive oil, divided
1 lb chicken sausage
½ tsp garlic powder
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
1 tsp kosher salt
1/2 tsp ground black pepper

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Instructions

1
In a large bowl, toss together the sliced onion, zucchini, summer squash, 1 tsp kosher salt, 1/2 tsp ground black pepper, 1 tbsp olive oil, 1/2 tsp garlic powder, 1 tsp oregano, 1 tsp dried basil. Load pan the top zone of Suvie.
2
Grease a Suvie pan. Place chicken sausage in the prepared pan. Place pan in the bottom zone of Suvie. Enter cook settings and cook now or schedule.
3
Cook bottom zone: Roast at 350°F for 30 minutes. Cook top zone: Roast at 350°F for 20 minutes.
4
Remove pans from Suvie. Stir vegetables and season to taste with salt and pepper. Transfer sausages to a cutting board and let rest 5 minutes before cutting into slices. Divide vegetables and sausages between plates and serve.

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Tips & Notes

Pro tips

Slice zucchini and summer squash to consistent ¼-inch thickness so they cook evenly and don't become mushy.
Brown the sausage fully before adding vegetables to build flavor and ensure proper doneness.
Don't overcrowd the skillet; if needed, work in batches to get a good sear on the sausage.
Add the onion first so it softens slightly before the more delicate squash finishes cooking.

Substitutions

Chicken sausage → Italian pork sausage or turkey sausage (flavor and texture remain similar)
Dried Italian herbs → 1 tbsp fresh Italian seasoning or 1 tbsp fresh herb blend (adjust to taste)
Olive oil → ghee or avocado oil (neutral flavor, high smoke point)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave until warmed through.

Common Questions

Can I use fresh herbs instead of dried?

Yes. Use 3 times the amount of fresh herbs (3 tsp fresh for each 1 tsp dried). Add fresh herbs in the last 2–3 minutes of cooking to preserve flavor.

What vegetables work as substitutes for summer squash?

Bell peppers, mushrooms, asparagus, broccoli, or green beans all work well. Adjust cooking time based on vegetable density.

How do I know when the chicken sausage is done?

Cook until the internal temperature reaches 160°F, or until no pink remains inside and juices run clear.

Can I make this ahead?

Yes. Cook and store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave.