Cheesy Keto Sausage and Veggies

The Cheesy Keto Sausage and Veggies dish is a satisfying one-pan meal made by browning flavorful, sugar-free sausage with aromatic fennel, garlic, and herbs, then sautéing low-carb vegetables like zucchini, bell peppers, and spinach in the rendered sausage fat. The skillet is finished with a generous layer of melted cheese for a creamy, indulgent topping. With juicy sausage, crisp-tender veggies, and gooey cheese in every bite, this hearty, family-friendly dinner keeps hunger at bay while staying perfectly keto.

Course Dinner, Main Course

Cuisine American

Keyword cheesy, gluten free, keto, low-carb, one pan, Sausage, skillet meal

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 520kcal

Equipment

large skillet with lid
Cutting board
Chef's knife
Wooden Spoon
measuring spoons
box grater

Ingredients

For the cheesy sausage and veggies

1 pound Italian sausage, mild or spicy, casing removed choose sugar-free, keto-friendly sausage
2 tablespoons olive oil or avocado oil, only if needed for browning
1/4 cup yellow onion, finely diced
2 cloves garlic, minced
1 medium zucchini, sliced into half-moons about 1/8 inch thick
1 medium red bell pepper, sliced into strips
2 cups fresh baby spinach lightly packed
1 teaspoon dried Italian seasoning
1/2 teaspoon fennel seeds, lightly crushed optional, boosts sausage flavor
1/2 teaspoon smoked paprika or regular paprika
3/4 teaspoon fine sea salt plus more to taste
1/4 teaspoon black pepper freshly ground

For the cheesy topping

1 cup shredded sharp cheddar cheese freshly grated for best melt
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese optional, for extra flavor
1 tablespoon fresh parsley, chopped optional, for garnish

Instructions

Place a large skillet over medium to medium-high heat and add the olive oil if your sausage is very lean.
Add the sausage to the skillet, breaking it into bite-sized pieces with a wooden spoon, and cook until browned and cooked through with crispy edges, about 6 to 8 minutes.
Stir in the diced onion and cook in the sausage drippings until softened and fragrant, about 2 to 3 minutes.
Add the minced garlic to the skillet and sauté until just fragrant, about 30 seconds, being careful not to let it brown.
Add the sliced zucchini and bell pepper to the pan, tossing to coat them in the rendered fat and aromatics.
Season the mixture with Italian seasoning, fennel seeds, smoked paprika, salt, and black pepper, then sauté until the vegetables are crisp-tender, about 5 to 7 minutes.
Add the baby spinach to the skillet and gently fold it into the sausage and vegetables until just wilted.
Reduce the heat to low and spread the sausage and veggie mixture into an even layer in the skillet.
Sprinkle the cheddar, mozzarella, and Parmesan evenly over the top of the hot sausage and vegetables.
Cover the skillet with a lid and let the cheese melt over low heat until bubbly and gooey, about 3 to 5 minutes.
Remove the skillet from the heat, garnish with chopped fresh parsley if using, adjust salt and pepper to taste, and serve hot straight from the pan.

Notes

Use a high-quality, sugar-free Italian sausage to keep carbs low and flavor high, checking labels for hidden starches or sweeteners. Keep the vegetables crisp-tender rather than soft to maintain texture and prevent the dish from becoming watery. If your skillet accumulates excess grease after browning the sausage, you can spoon off a small amount before adding the vegetables, but leave enough to coat them for flavor. Swap or add other low-carb vegetables like mushrooms, broccoli florets, or asparagus, adjusting cooking time to keep them tender-crisp. For meal prep, cook the sausage and vegetables as directed but leave off the cheese until reheating, then sprinkle cheese on top and melt just before serving for the best texture. Leftovers keep well in an airtight container in the refrigerator for up to four days and can be reheated gently over medium-low heat on the stovetop or in short microwave bursts.

Nutrition