Description
Sausage and Veggies Skillet is a quick, colorful, one-pan meal perfect for busy weeknights. Loaded with smoky sausage, sweet corn, zucchini, and bell pepper, this 30-minute dinner is flavorful, satisfying, and easy to clean up—everything you want in a go-to skillet recipe.
Ingredients
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2 cups (320g) corn kernels (from 3 fully cooked ears)
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1 tbsp (15ml) olive oil
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12 oz (340g) cooked sausage (Cajun, andouille, or smoked), sliced
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1 large red bell pepper, diced (approx. 150g)
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1 large zucchini, sliced (approx. 200g)
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1/2 tsp chili powder
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Fresh cilantro, chopped, for garnish
Instructions
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Heat olive oil in a cast-iron skillet over medium heat.
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Cook sausage slices in a single layer for 5 minutes, flip, and cook 3 more minutes until browned. Remove and set aside.
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Pour off excess sausage oil, reserving some in a small bowl.
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Add diced bell pepper and sauté for 4 minutes. Remove and set aside.
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Sauté zucchini slices for 3 minutes.
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Add corn to the skillet. Return sausage and bell pepper to the pan.
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Sprinkle in chili powder and add the reserved oil. Stir and heat through.
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Remove from heat, top with chopped cilantro, and serve hot.
Notes
Use frozen corn if fresh isn’t available.
Reduce spice by using mild sausage or omitting chili powder.
Serve over grains, mashed potatoes, or in wraps.
Leftovers reheat well and can be frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop (Skillet)
- Cuisine: American