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This one-pan sausage and veggie skillet bursts with flavor, full of juicy zucchini, colorful peppers, and sweet corn. All the good stuff comes together in a single pan, so you barely have dishes to deal with and each forkful is super tasty. My family can’t get enough of it because whipping it up is a breeze, and it seriously makes any weeknight feel fun with almost no work.
I threw this meal together one sunny night with veggies that had to be used before we traveled. It’s now my favorite move when I get home wiped out from work.
Tasty Ingredients
- Fresh cilantro: chop it right when you're about to eat, then scatter on top for a bright, clean flavor
- Chili powder: just a sprinkle brings everything together and gives a gentle kick, using the freshest you have makes a difference
- Zucchini: softens as it cooks but doesn’t turn mushy—grab one that’s firm for the best bite
- Red bell pepper: pick a heavy, shiny pepper for sweetness and a little veg crunch
- Sausage: go bold—think smoky andouille or something spicy, but always taste before adding extra salt
- Olive oil: fruity, good olive oil makes sausage and veggies extra tasty and ties all the flavors together
- Corn kernels: use fresh-cut if you can for juicy pop and a hint of sugar, but frozen works
Simple How-To
- Top With Cilantro:
- Scatter lots of fresh-chopped cilantro over the skillet just before serving for an herby zing.
- Mash It All Together:
- Pour the sausage, corn, bell pepper, and zucchini back in the pan together, swish in leftover oil, then toss to get everything glossy. Add chili powder, mix again, and cook everything on low for a minute till the flavors mingle.
- Slice Your Corn:
- Hold corn cobs upright and run a knife down to free the sweet kernels for that perfect crunch.
- Soften Up the Zucchini:
- In the same skillet, cook zucchini slices on medium till just cooked through with a touch of bite—about three minutes. If the pan looks dry, add a little more oil.
- Sauté the Peppers:
- Drop in chopped red bell pepper and cook for about four minutes on medium so it softens and just browns along the edge. Set aside with the sausage.
- Sausage Time:
- Slice already-cooked sausage into coins, toss in preheated skillet with olive oil, and brown for five minutes on one side, then a bit more on the other till you get a deep color. Remove to a plate but keep that yummy oil behind.
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Good to Remember
- Gluten-free as long as you stick with certified sausage
- Leftovers are never boring—makes killer take-to-work lunches
- Plenty of sausage means a solid protein boost for staying full
The smell of sizzling sausage always makes me think of my grandma’s kitchen. She was always tossing any veggies on hand into her skillets, so every meal was a fun surprise. I think chopped cilantro really makes it sing and gives a zesty lift.
Keep It Fresh
Let everything cool down all the way before moving it to containers. In the fridge, you’ve got four days to eat it (airtight is best). Want it warm again? Just heat gently in a skillet with a bit of water so it doesn't dry out. If you're freezing extras, hold the cilantro—add that later so you still get fresh flavor.
Swap It Up
Feeling spicy? Chorizo or hot Italian sausage brings big heat. If you want a vegan twist, any plant sausage works—just brown it first. You can swap bell pepper for poblano for a smoky note, or use basil or parsley instead of cilantro for a fresh topping.
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Ideas to Serve
Spoon it into warm tortillas for a quick taco night. Serve over creamy polenta for cozy comfort. Or heap onto rice or fluffy quinoa for a hearty meal. Want something different? Mix it with pasta and you’ve got dinner in no time.
Why It Matters
Dishes like this show up in kitchens worldwide, mixing whatever’s easy and super fresh. In the US, it’s all about grabbing what you have and tossing it together, so every pan is a little bit different. This dish really nails that laid-back, make-it-your-own vibe.
Common Recipe Questions
- → Can I use different types of sausage?
Definitely! Try smoked, Cajun, or andouille, whatever you like, for totally different tastes in your skillet.
- → What vegetables work best in this skillet?
Corn, bell peppers, and zucchini bring plenty of color and crunch, but tossing in onions, squash, or mushrooms works too if you're in the mood for something new.
- → How can I avoid veggies getting soggy?
Just cook your veggies in separate batches, letting each get a little brown without crowding the pan. That way they'll stay crisp.
- → Is this dish good for meal prep?
For sure! Split it up into containers, pop them in the fridge, and you've got tasty lunches. It's simple to reheat and doesn't lose its flavor.
- → Do I need to add salt?
Sausage packs in a lot of seasoning already. Taste a bite first and sprinkle extra salt on only if you're craving it.
- → Can I freeze leftovers?
You can freeze them, though the veggies might get soft. It tastes best when eaten fresh or once it's been chilled for a few days.