Why You’ll Love This Recipe
- Quick and Easy: A complete meal in just 30 minutes.
- One-Pan Convenience: Minimal cleanup required.
- Nutritious and Balanced: Packed with protein and vegetables.
- Versatile: Easily adaptable with different vegetables or grains.
- Meal Prep Friendly: Stores well for future meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups corn kernels (from 3 ears of cooked corn)
- 1 tablespoon olive oil
- 12 oz cooked sausage (such as Cajun, andouille, or smoked sausage)
- 1 large red bell pepper, diced
- 1 large zucchini, sliced
- ½ teaspoon chili powder
- Fresh cilantro, chopped
Directions
- Cook the Sausage: Heat olive oil in a cast-iron skillet over medium heat. Slice the cooked sausage into coins and add to the skillet. Cook for 5 minutes on one side, then flip and cook for an additional 3 minutes. Remove sausage from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add diced red bell pepper and cook for a few minutes until slightly softened. Add sliced zucchini and continue cooking until the vegetables are tender.
- Combine Ingredients: Return the cooked sausage to the skillet with the vegetables. Add the cooked corn kernels and sprinkle with chili powder. Stir to combine all ingredients evenly.
- Finish and Serve: Reduce heat to low and let the mixture heat through, stirring occasionally. Garnish with chopped fresh cilantro before serving.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Vegetable Options: Add mushrooms, onions, broccoli, cauliflower, carrots, sugar snap peas, green beans, or eggplant.
- Grain Additions: Serve over rice, pasta, or quinoa for a heartier meal.
- Spice Level: Adjust chili powder to taste or add red pepper flakes for extra heat.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 2 months.
- Reheating:
- Microwave: Heat in 1-minute intervals until warmed through.
- Stovetop: Warm over medium heat, adding a splash of olive oil if needed to prevent sticking.
FAQs
Can I use uncooked sausage?
Yes, but ensure it’s fully cooked before adding the vegetables.
What if I don’t have fresh corn?
Frozen or canned corn can be used as a substitute; just ensure it’s drained and thawed.
Is this recipe spicy?
It has a mild kick from the chili powder, but you can adjust the spice level to your preference.
Can I make this vegetarian?
Yes, substitute the sausage with a plant-based alternative or additional vegetables.
What type of skillet is best?
A cast-iron skillet is ideal for even cooking, but any large skillet will work.
Can I add cheese?
Absolutely, a sprinkle of shredded cheese on top adds extra flavor.
How do I prevent the vegetables from becoming mushy?
Cook them just until tender to maintain their texture.
Is this dish suitable for meal prep?
Yes, it stores and reheats well, making it great for meal prep.
What can I serve with this skillet?
It’s a complete meal on its own, but you can pair it with a side salad or crusty bread.
Can I double the recipe?
Yes, just ensure your skillet is large enough to accommodate the increased volume.
Conclusion
The Sausage and Veggies Skillet is a quick, nutritious, and flavorful meal that’s perfect for any night of the week. Its simplicity and versatility make it a go-to recipe for busy individuals and families alike. Enjoy the combination of savory sausage and fresh vegetables in this delightful one-pan dish.
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Sausage Veggies Skillet
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Sausage and Veggies Skillet is a fast, flavorful one-pan meal featuring savory sausage, corn, bell peppers, and zucchini. Ready in just 30 minutes, it’s a healthy, gluten-free dinner option perfect for busy weeknights or meal prep.
Ingredients
2 cups corn kernels (from 3 ears of cooked corn)
1 tablespoon olive oil
12 oz cooked sausage (such as Cajun, andouille, or smoked sausage), sliced into coins
1 large red bell pepper, diced
1 large zucchini, sliced
½ teaspoon chili powder
Fresh cilantro, chopped (for garnish)
Instructions
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Cook the Sausage: Heat olive oil in a large cast-iron skillet over medium heat. Add sausage slices and cook for 5 minutes on one side. Flip and cook for another 3 minutes until browned. Remove and set aside.
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Sauté the Vegetables: In the same skillet, cook the diced bell pepper for a few minutes until slightly softened. Add zucchini and sauté until tender.
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Combine Everything: Return sausage to the skillet. Add corn and sprinkle with chili powder. Stir everything together.
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Finish and Serve: Lower the heat and stir occasionally until everything is heated through. Garnish with fresh cilantro before serving.
Notes
Use frozen or canned corn if fresh isn’t available—just thaw and drain first.
For more spice, add red pepper flakes or extra chili powder.
Add cheese at the end if you want a cheesy topping.
Don’t overcook veggies—sauté just until tender for best texture.
Great for meal prep—reheats well!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
