Tasty Veggies with Sausage

When things get hectic, I grab this filling sausage and veggie skillet. It's fast, colorful, and packs in a bunch of good stuff without keeping me in the kitchen all night. The salty sausage, crunchy peppers, sweet corn, and juicy zucchini all come together in the best way. My crowd can't get enough and always asks for more!

I came up with this during a crazy busy week because I wanted something quick but still tasty and good for us. It's now a staple at our place, especially in the summertime when corn and zucchini are everywhere.

Tasty Ingredients

• Fresh cilantro, chopped: Brightens everything up with a burst of herb flavor
• Chili powder, ½ teaspoon: Brings just enough warmth—not too hot
• Olive oil, 1 tablespoon: Kicks off the cooking and gives a nice richness—extra virgin’s best
• Zucchini, 1 large: Makes things tender and keeps the meal feeling light—medium ones hold up best
• Red bell pepper, 1 large: Tosses in color and a punch of vitamin C—pick out one that feels solid and shiny
• Corn kernels, 2 cups: Adds sweetness and that juicy pop—fresh off the cob is the tastiest
• Cooked sausage, 12 oz: This is your main protein—try Cajun andouille or smoked for a real kick

Simple Step-by-Step Directions

Mix and Finish Up:

Grab your skillet, dump everything together—corn, sausage, peppers, zucchini. Gently toss it all, sprinkle on chili powder, and use up any flavorful oil left. Warm through on low for a minute or two, then shower with fresh cilantro after you turn off the heat.

Cook the Zucchini:

Without removing any good bits from the pan, layer on your zucchini slices. Don't crowd them—let each have some pan time. Let them sit, stirring every so often, for around 3 minutes until you see some nice browning. If you jam too many in, you'll steam instead of sauté, and that's less yummy.

Prep the Bell Pepper:

Keep using the same pan, now add diced bell pepper to those tasty sausage drippings. Stir here and there for about 4 minutes. You want it a little soft and still crisp. Scoop out and set aside with your sausage.

Brown the Sausage:

First things first—heat olive oil in your cast iron over medium. Make sure it's hot but not smoky. Cut up your sausage into coins, toss them in so they all touch the pan. Let them get nice and gold for about 5 minutes without moving, then flip and go for 3 more minutes. This step gives the dish its bold flavor. Move them to a plate, but leave behind all that tasty oil.

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Honestly, the first time I made this, I grabbed spicy andouille by mistake for a meal with my little nieces and nephews. Shockingly, they adored the bit of heat—and now it's their top request when they come over! Sometimes happy accidents taste the best.

Flexible Protein Picks

Precooked sausage is super handy, but feel free to sub in any protein you like. Chicken or turkey sausage keeps it lighter. Want it meat-free? Grab your favorite plant-based sausage and toss it in! If you’re using raw sausage, let it cook for 8–10 minutes to hit 165°F before slicing so it’s safely done.

Changing With the Seasons

This skillet is a chameleon and works with any veggies you've got. In summertime, yellow squash and zucchini make a perfect duo. Swap in sweet potato or butternut squash during fall—just cook them a bit longer since they're denser. Spring’s great for tossing in asparagus or snap peas. No matter the season, let each veggie cook separately for the best bite and flavor.

Ways to Serve

This skillet on its own totally fills you up, but you can pile it over a bowl of rice or quinoa if you're hungry for more. Prefer fewer carbs? Serve on cauliflower rice. On hot nights, dish it up next to a simple salad with a splash of lemony dressing. Leftovers? Slide a fried egg on top for a super quick breakfast the next day.

Storing and Heating Up

This meal loves meal prepping—it reheats like a dream. Pop cooled leftovers in the fridge and they’ll stay good for up to 4 days. For the best bites, rewarm it in a skillet over medium-low; skip the microwave to keep the veggies from getting too soft. If things seem a little dry, add a splash of broth or water. You can freeze it for up to 2 months, but heads up, the zucchini might get a tad mushy after thawing.

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Recipe FAQs

→ Can other sausages be used?

Of course! Smoked, andouille, cajun, or whatever you prefer works well. Pick what you love.

→ Can frozen veggies work?

Sure! Just thaw them out and drain any excess water so they don't make the dish soggy.

→ What’s a good way to make it spicy?

Turn up the heat by using spicy sausage, adding chili flakes, or mixing in more chili powder.

→ Can I prepare this ahead?

Yes! Cook everything and pack the sausage and veggies separately. Reheat and combine when ready to eat.

→ What can I serve with this dish?

Pair it with quinoa, rice, or a crisp green salad for a complete meal.

→ Is this recipe flexible for dietary needs?

It’s naturally gluten-free, but check the sausage label to be sure. Swap in plant-based sausage for a vegetarian option.