Gluten Free Whole30 Lemon-Caper Italian Sausage Zucchini Skillet
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Learn more →Ingredients
4 servings
- 1 lb whole30-compliant italian pork sausage links, sliced into ½-inch rounds
- 2 tbsp olive oil, divided
- 3 medium zucchini (about 1 ½ lb total), halved lengthwise and sliced into ½-inch half-moons
- 1 medium red bell pepper, thinly sliced
- 4 cloves garlic, minced
- ½ tsp red pepper flakes
- ½ cup chicken broth
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 2 tbsp capers, drained
- 1 tbsp ghee
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the sausage rounds in a single layer and cook undisturbed for 3 minutes, until the cut sides are deeply browned. Flip and cook 2 minutes more, until the sausage reaches 160°F (71°C) on an instant-read thermometer. Transfer to a plate and set aside.
- 2
Add the remaining 1 tbsp olive oil to the same skillet over medium-high heat. Add the zucchini and red bell pepper in an even layer, season with 1/4 tsp salt, and cook undisturbed for 3 minutes, until the undersides are golden. Stir and cook 2 minutes more, until the vegetables are just tender with a slight bite. Transfer to the plate with the sausage.
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