Sheet Pan Italian Sausage & Peppers

A quick and easy one-pan version of the classic Italian Sausage and Peppers. Whole30 & Paleo friendly!

Course Dinner

Cuisine Italian

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 317kcal

1 package Italian Sausage I used Applegate Sweet Italian Sausage (sugar free/Whole30 compliant) - it came with 4 links in one pack
2 peppers any colors are fine!
1 medium onion
1 15 oz can diced tomatoes drained
1 cup sliced mushrooms optional
⅓ cup olive oil
1 ½ tsp Italian seasoning
½ tsp red pepper flakes more or less to taste
½ tsp sea salt
½ tsp garlic powder
2 large zucchini you can also use yellow squash or carrots

Preheat oven to 400. Line a large rimmed baking sheet with parchment paper. Cut the sausage links into rounds (about 1/2 inch thick) and add to a large bowl. Slice your peppers and onions into thin strips and add them to the bowl. Add remaining ingredients to the bowl and toss to coat.
Dump the contents of the bowl onto the baking sheet and use a spatula to evenly spread everything out. I like to flip the sausage so the round part is face down - this helps it to brown while cooking. Bake for 25 minutes (without stirring). Remove from the oven and serve over the zucchini ribbons. Enjoy!

While the sausage & peppers cook, use a veggie peeler to create long ribbons from the zucchinis (see photo above). Add 1/2 cup of water to a large saute pan. Add ribbons and cover. Bring to a boil over medium high heat and steam for 3-4 minutes. Drain, and serve sausage and peppers on top. Enjoy!