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All it takes is one pan to make this colorful sausage and veggie skillet full of zucchini, bell pepper, and sweet corn. The flavors blend beautifully and cleanup is a breeze. My crew can’t get enough of how easy this is to throw together, and it’s my trick for making a weeknight feel just a bit special without any hassle.
This popped into my rotation one hot evening when I needed to use up summer produce and a couple sausages before leaving town. Now, after work, it’s what I reach for every time.
Fresh Ingredients
- Fresh cilantro: chop a bunch right before you sprinkle it on top it gives everything a blast of brightness
- Chili powder: a pinch at the end brings a warm kick get the freshest spice for bold aroma
- Zucchini: soaks up all that flavor and turns super tender pick one that feels sturdy and has no soft spots
- Red bell pepper: look for one that’s shiny and heavy as it’ll taste sweet and pack lots of color
- Sausage: smoky or spicy ones like andouille or cajun work best always taste test for saltiness first
- Olive oil: brings a bit of fruitiness and ties everything together use the best you can
- Corn kernels: snip them straight off the cob if you can for sweetness and a little crunch
Easy Step-by-Step
- Combine and Finish:
- Tumble sausage, corn, zucchini, and bell pepper back into your skillet. Stir them all really well with any leftover cooking oil until every piece looks shiny. Sprinkle in your chili powder and gently heat on low, letting the flavors wake up for a minute. Pile on fresh chopped cilantro right before serving for a bright finish.
- Slice the Corn:
- Stand each ear upright and slice down using a sharp knife, cutting off all those crunchy kernels. You’ll love the snap from fresh corn here.
- Cook the Zucchini:
- With your pan still hot, toss in the sliced zucchini next. Let it cook around three minutes so it softens up but still has some bite. Pour in extra oil if it looks dry so it browns nicely.
- Sauté the Bell Pepper:
- Add diced red pepper into the same skillet and cook for four minutes. It’s ready when it softens and edges just start to get brown. Scrape the cooked pepper onto your plate with the sausage.
- Cook the Sausage:
- Cut sausage into rounds, throw them in hot oil in your cast iron pan and let them sit untouched for about five minutes. Once the first side is nice and browned, flip for three more minutes until you see them turn shiny and caramelized. Move to a plate, leaving flavorful oil for veggies.
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What’s Awesome
- Loaded with protein so it fills you up and keeps hunger away
- If you use gluten-free sausage, everything stays naturally gluten-free
- Leftovers are a treat and make work lunches feel totally new
The smell of browning sausage always takes me straight back to afternoons with my grandma. She’d just toss in whatever fresh veggies we had so every pan was a little different. The cilantro at the end rounds it all out and really wakes up the flavors.
Storing Leftovers
Let things cool off completely before loading them into containers. Keep in the fridge sealed up for up to four days. Warm everything back up gently in a skillet over low with a splash of water so it gets loose and juicy again. Freezes well too—just skip the cilantro 'til after warming for the best taste.
Swap Outs
If you’re craving more spice, go for chorizo or hot Italian sausage. Vegan sausage is also tasty—just take the time to brown it well first. Want it smokier? Use poblano instead of bell pepper. Parsley or basil will taste good sprinkled on top, too.
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Easy Ways to Serve
Spoon it onto quinoa or cooked rice for extra staying power. Want cozy vibes? Try serving over a bowl of creamy polenta. It also makes quick tacos if you scoop into warm tortillas, or toss it with hot pasta for a fast dinner bowl.
Story Behind the Dish
You’ll find sausage and veggie skillets all over the world because folks everywhere love mixing tasty things in one pan. In the States, it’s all about what’s cheap, fresh, and quick, pulling in a mashup of global and hometown styles. This dish is all about going with the flow and making something great with what you’ve got.
FAQs About the Recipe
- → Can I use different types of sausage?
Of course! Grab whatever kind you like—try Cajun, smoked, or even andouille if you want something bold in your pan.
- → What vegetables work best in this skillet?
Zucchini, bell peppers, and corn are a fun combo, but you can switch things up with onion, squash, or mushrooms if that’s what you have.
- → How can I avoid veggies getting soggy?
Cook your veggies in separate batches so they stay perky and don’t crowd the pan—nobody likes limp vegetables!
- → Is this dish good for meal prep?
You bet! Just split into containers and keep chilled for a few days. A quick warm-up later and it still tastes awesome.
- → Do I need to add salt?
Sausage usually packs plenty of seasoning on its own. Just taste near the end and toss a pinch of salt in if you want.
- → Can I freeze leftovers?
They’re best from the fridge but you can freeze it if you like. Just know the veggies will get a bit softer after thawing.