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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 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 people
Calories 317kcal
Author Mary Smith


  • 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
  • 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


Sausage & Peppers

  • 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!

Zucchini Ribbons

  • 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!


Calories: 317kcal | Carbohydrates: 22g | Protein: 6g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 1mg | Sodium: 433mg | Potassium: 1149mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1007IU | Vitamin C: 119mg | Calcium: 114mg | Iron: 3mg