Prep everything first. Slice the sausage, dice the potatoes into 1/2-inch cubes, and chop all vegetables uniformly.

Par-cook raw Yukon Gold potatoes. Microwave covered for 3 to 4 minutes or simmer briefly until just tender. Drain thoroughly.

Heat a large skillet or Blackstone griddle over medium-high heat. Add 1 tablespoon oil and swirl to coat the surface.

Add the sausage in a single layer. Cook for 3 to 4 minutes, turning occasionally until browned. Transfer to a plate.

Add the remaining tablespoon of oil. Spread potatoes in an even layer. Cook for 3 to 5 minutes to develop a golden crust, then stir and cook for 2 more minutes.

Push potatoes to one side. Add onion and red bell pepper. Cook for 2 to 3 minutes until they begin to soften.

Return sausage to the pan and add zucchini. Sprinkle garlic powder, onion powder, smoked paprika, black pepper, and salt over the mixture. Stir to combine.

Cook until zucchini is tender-crisp and veggies have light browning, about 3 to 5 minutes. Taste and adjust seasoning.

Remove from heat and let sit for 1 to 2 minutes before serving.