Sausage and Veggie Skillet (one-pan)

Name: Sausage and Veggie Skillet (one-pan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound fully cooked sausage (sliced); 2 tablespoons olive oil; 1 small red onion (diced); 4 garlic cloves (minced); 2 medium zucchini (cut into half-moons); 2 cups fresh sweet corn kernels (about 3 ears); 1 red bell pepper (seeds removed, diced); 1/2 teaspoon crushed red pepper; 1 teaspoon dried oregano; 1 teaspoon paprika; Salt and pepper (to taste); 1/4 cup chopped fresh parsley; 1/4 cup torn fresh basil; 4 green onions (sliced)

This sausage and veggie skillet is what happens when your counter is overflowing with zucchini and corn and you need dinner on the table fast. Everything cooks in one pan, sausage, bell pepper, zucchini, and corn, finished with fresh basil and parsley instead of the usual heavy seasoning blend. It's ready in about 30 minutes and it's become one of those recipes I make on repeat all summer.

Prep10 min
Cook20 min
Total30 min
Makes4 servings
Calories518

Ingredients

4 servings

1 pound fully cooked sausage (sliced)
2 tablespoons olive oil
1 small red onion (diced)
4 garlic cloves (minced)
2 medium zucchini (cut into half-moons)
2 cups fresh sweet corn kernels (about 3 ears)
1 red bell pepper (seeds removed, diced)
1/2 teaspoon crushed red pepper
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper (to taste)
1/4 cup chopped fresh parsley
1/4 cup torn fresh basil
4 green onions (sliced)

Method

1
Heat olive oil in a large skillet over medium high heat. Add sliced sausage and cook until browned on both sides, about 4 to 5 minutes. Remove and set aside.
2
Add red onion and garlic to the skillet and cook until softened, about 2 minutes. crushed red pepper, oregano, and paprika and stir well.
3
Add zucchini and red bell pepper in a single layer (cook in batches if the pan is crowded) and cook until edges turn golden, 4 to 5 minutes.
4
Stir in corn. Cook 2 to 3 minutes, until corn is bright yellow.
5
Return sausage to the skillet and stir until heated through, 1 to 2 minutes. Season with salt and pepper.
6
Remove from heat and stir in parsley, basil, and green onion. Serve warm.

Notes

Storage: Store in an airtight container in the fridge for up to 4 days. Reheat: Warm in a skillet over medium low heat with a splash of olive oil. The microwave works too, but the stovetop keeps the zucchini from turning soft. Freezer: Skip freezing the finished dish since zucchini turns mushy after thawing. If you want a freezer friendly version, leave the zucchini out of the batch you freeze and add it fresh when reheating. Substitutions: Sausage: kielbasa, smoked chicken sausage, or cooked Italian sausage links all work Make ahead: Chop the zucchini, corn, onion, and bell pepper up to a day in advance and store separately in the fridge so dinner comes together faster.

Per serving

Carbs24 g
Protein22 g
Fat39 g
Fiber5 g

Also filed under

Pork

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