Creamy Sausage Noodles with Zucchini

This simple one-pot dinner is quick and easy for those long summer days. Garden fresh zucchini, savory sausage, and tender egg noodles come together in a creamy, well-seasoned sauce. It’s hearty, satisfying, and all made in one pot so cleanup stays minimal—perfect for busy weeknights!

Creamy Sausage Noodles with Zucchini

A simple one-pot dinner, quick and easy for those long summer days.

Garden fresh zucchini, savory sausage, and tender egg noodles come together in a creamy, well-seasoned sauce. It’s hearty, satisfying, and all made in one pot so cleanup stays minimal. Perfect for busy weeknights.

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 5

Ingredients Method

Ingredients

1 lb sausage
1-2 medium zucchini, diced (garden fresh if you have them)
1 cup frozen bell peppers and onion (I use frozen for convenience but fresh is great as well)
2 cups dry wide egg noodles
2 cups water
2 cups milk
1 (14.5 oz) can diced tomatoes, drained lightly
2/3 cup sour cream
3/4 cup shredded Colby cheese (plus more if desired)
1 tbsp garlic powder
Salt and black pepper to taste
1/2-1 tsp smoked paprika (optional)

Method

In a large Dutch oven or deep skillet, brown the sausage over medium-high heat until fully cooked.
Add diced zucchini, peppers, and onions. Cook 2-3 minutes more, stirring occasionally.
Stir in water, milk, dry noodles, seasonings, and the can of lightly drained diced tomatoes. Bring to a gentle boil, then reduce heat to a steady simmer. Cook covered for 10-12 minutes, stirring occasionally.
The noodles should be tender and the mixture saucy. Reduce heat to low, stir in sour cream, and cook 2-3 minutes more.
Turn off heat, top with shredded cheese, and serve.