Sausage Zucchini and Brown Rice Skillet (One Pan)

Published May 31, 2017. Updated November 8, 2018

This post may contain affiliate links. Read our disclosure policy.

Sausage Zucchini and Brown Rice is an easy, flavorful one pan meal you’ll want on repeat! It includes a whole grain, veggies, and lean protein so you just can’t go wrong here. The perfect busy day recipe!

Tasty One Pan Sausage Recipe!

This is a family friendly recipe that everyone can agree on. It also reheats well if you’re lucky enough to have any left for lunch the next day!

It’s packed with nutritious brown rice, smoked flavorful sausage, hearty black beans, and lots of veggies including zucchini, onion, tomatoes, and bell pepper.

Sausage Zucchini Brown Rice Skillet

How to Make Sausage and Zucchini and Brown Rice Skillet

  • Saute veggies in a skillet.
  • Add sausage and cook.
  • Add rice, chicken broth, seasonings and black beans.
  • Boil then simmer, then rest off heat.
  • Add parsley, serve with cheese.

Sausage Zucchini Brown Rice Skillet

Tips for This Recipe

  • Of course I think this is better with cheese, everything is better with cheese. But if you are looking to cut calories feel free to omit it.
  • Add corn for another veggie.
  • If you don’t like heat just leave out the cayenne pepper, and if you love heat add in some extra.
  • If you don’t have parsley on hand but you do have cilantro I think that would be another good herb here and again don’t hesitate to add more to taste if you’d like.

That’s the great thing about home cooking, you can make it exactly how you like. Just don’t sway too far from the recipe here though because I thought it was spot on delicious :). It’s like Spanish rice meets sausage and zucchini and it’s a seriously tasty combo!

Sausage Zucchini Brown Rice Skillet

More Sausage Recipes You’ll Love

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

Sausage Zucchini Brown Rice Skillet
5 from 13 votes

Sausage Zucchini and Brown Rice Skillet (One Pan Recipe)

This is such an easy, flavorful one pan meal you'll want on repeat! It includes a whole grain, lots of veggies, and lean protein so you just can't go wrong here. The perfect busy day recipe!
Servings: 4
Prep10 minutes
Cook12 minutes
Ready in: 22 minutes



  • Heat olive oil in a 12-inch non-stick skillet (that's at least 2-inches deep) over medium-high heat. Add in yellow onion and saute, stirring frequently, 4 minutes. Add in zucchini, bell pepper and garlic and saute 2 minutes longer. Push veggies to one side (and preferably pull that side of the pan off the burner heat slightly while cooking the sausage) then add sausage to the now empty side and cook until it's starting to brown, turning occasionally, about 3 minutes.
  • Pour in rice, tomatoes and chicken broth. Season with chili powder, cumin, thyme, cayenne pepper and salt and pepper to taste. Stir then pour in black beans, bring mixture to a boil. Cover pan with lid and reduce temperature to medium. Allow to boil gently 5 - 6 minutes then remove from heat, toss and let rest 8 - 10 minutes until rice is tender. Drain off excess liquid if desired. Toss in parsley and serve warm with cheese.
  • Recipe source: Cooking Classy
Nutrition Facts
Sausage Zucchini and Brown Rice Skillet (One Pan Recipe)
Amount Per Serving
Calories 506 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Cholesterol 64mg21%
Sodium 808mg35%
Potassium 1046mg30%
Carbohydrates 54g18%
Fiber 10g42%
Sugar 6g7%
Protein 28g56%
Vitamin A 940IU19%
Vitamin C 58.7mg71%
Calcium 264mg26%
Iron 6.5mg36%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


Leave a Comment

Rate this recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Jessie

    Thank you for the great recipe! We didn’t have beans on hand or bell peppers, so I added corn as you suggested. This was so yummy, my husband and I loved it. We will definitely be making again. I feel like this recipe is really versatile and can be switched up with various ingredients you have on hand.

  • Kristina

    Love this recipe, I’ve made it a couple times now, even used different proteins!
    I like the sausage the best, but chicken is very good too!
    The second time I made it I accidentally added one TABLESPOON of cayenne instead of the tiny 1/8 tsp OPTIONAL amount.
    I had to add extra broth and tomatoes and beans. I salvaged it as best I could. That’s what I get for listening to music while cooking! (I also discovered recently that I need glasses)
    I chuckle every time I make it now 5 stars for a great recipe and a great memory!

  • Nina

    love this recipe. what is the serving size?? how many servings does this yield? and is it 506 calories per serving?

    • Jaclyn

      Jaclyn Bell

      Nutrition is for 1/4th of the total yield, making 4 servings. Sorry I don’t have the serving size in volumes or cups.

  • Kylie

    WOW! This was very, very good! I’m trying to eat healthier and incorporate more veggies into my diet. Came across this recipe while Googling, and it turned out great!

  • julie le

    I really enjoyed it and so did my brother and best friend. Instead of using sausages I used chicken breast for it to be a little healthier.

    Thank you so much once again.

    • Jaclyn

      Jaclyn Bell

      If it was pre-cooked you could adjust the amount of liquid added and use that instead.

      • Jessie

        I used pre-cooked regular brown rice! It worked out great. I just added the rice to everything at the end and did not add the chicken stock the recipe called for. Let it all simmer for a few to let flavors combine.