Blackstone Kielbasa and Zucchini Recipe

This Blackstone Kielbasa and Zucchini Recipe is a quick, flavorful meal that I love making on the griddle. The smoky kielbasa pairs perfectly with tender-crisp zucchini, all seared to perfection with just the right amount of seasoning. It’s a simple, satisfying dish that’s low-effort but full of bold, savory flavor.

Why You’ll Love This Recipe

I really enjoy how fast and fuss-free this meal is. Everything cooks right on the Blackstone, giving it that perfect char and grilled flavor. It’s low-carb, packed with protein and veggies, and I can toss it together with just a few ingredients. Whether I need a quick weeknight dinner or something tasty while camping, this recipe never lets me down.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Kielbasa sausage, sliced into rounds

• Zucchini, sliced into half-moons or rounds

• Olive oil or avocado oil

• Onion, sliced (optional)

• Bell pepper, sliced (optional)

• Garlic powder

• Salt and pepper

• Dried Italian herbs or smoked paprika (optional for extra flavor)

• Fresh parsley for garnish (optional)

Directions

1. I preheat the Blackstone griddle to medium-high heat and drizzle some oil across the surface.

2. I place the sliced kielbasa directly on the griddle and cook for about 4–5 minutes, flipping once to get both sides browned and caramelized.

3. I push the sausage to one side and add the zucchini (and any optional onions or peppers) to the griddle with another drizzle of oil.

4. I season the veggies with salt, pepper, and garlic powder, then sauté them until they’re tender-crisp, about 5–7 minutes.

5. I mix everything together and let it cook for another minute or two, stirring occasionally to let the flavors meld.

6. I remove everything from the griddle and serve hot, garnished with fresh herbs if I have them.

Servings and timing

This recipe makes about 4 servings. From start to finish, it takes around 20–25 minutes—just 5 minutes to prep and about 15–20 minutes to cook everything on the griddle.

Variations

I sometimes swap the zucchini for yellow squash or add mushrooms for extra earthiness. Smoked sausage or andouille can be used instead of kielbasa for a spicier kick. If I want a heartier meal, I serve it over rice, quinoa, or cauliflower rice. A drizzle of balsamic glaze or a sprinkle of shredded parmesan also gives it a tasty twist.

Storage/reheating

Leftovers keep well in the fridge for up to 3 days in an airtight container. I reheat them on the stovetop or back on the griddle until warmed through. The microwave works too—just 1 to 2 minutes, stirring halfway through. I avoid overcooking to keep the zucchini from getting too soft.

FAQs

Can I make this without a Blackstone griddle?

Absolutely. I use a large skillet or cast iron pan on the stovetop—it still turns out delicious with a good sear.

Do I need to peel the zucchini?

Nope, I leave the peel on. It adds texture, color, and holds the zucchini together better during cooking.

What’s the best kielbasa to use?

I like smoked kielbasa for that rich, savory flavor. Beef, or turkey varieties all work great depending on what I have.

Can I meal prep this recipe?

Yes, it holds up well for meal prep. I portion it into containers and store it in the fridge for quick lunches or dinners.

How do I keep the zucchini from getting soggy?

I make sure not to overcrowd the griddle and cook the zucchini over medium-high heat so it sears instead of steaming.

Conclusion

Blackstone Kielbasa and Zucchini is one of those recipes I always keep in rotation. It’s fast, flavorful, and flexible enough for any night of the week. Whether I’m feeding the family or cooking outdoors, this easy griddle meal hits the spot every time.

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