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This filling one-pan sausage with veggies has rescued our dinners countless times. When I want something wholesome and delicious but can't spend ages cooking, this simple dish keeps everyone at the table happy.
Last summer when the farmers market veggies were piling up, my husband called this his top weeknight dinner. The kids actually look for bell peppers in the shopping cart now just to ask for it again.
Tasty Ingredients
- Fresh cilantro: Toss some on at the end for bright flavor and color
- Chili powder: Won't make it too spicy, just brings a little kick—use more or less depending on what you like
- Olive oil: Gives everything a nice golden crust
- Corn: Sweet and crunchy—grab fresh if you can, frozen is fine too
- Zucchini: Soaks up the good stuff and adds nutrition; pick small, firm ones
- Red bell pepper: Pops with color and gentle sweetness, balancing out the sausage
- Sausage: Any fully-cooked smoked, andouille, or cajun sausage saves you time and loads this up with flavor
Easy Step-By-Step Directions
- Combine and Finish:
- Put everything back in the skillet with corn kernels. Gently fold it together, dust with chili powder, and use up any oil still saved. Heat over low so it all comes together—just a couple minutes. Pull off the heat and toss on chopped fresh cilantro.
- Cook the Zucchini:
- Drop sliced zucchini into the pan (add a splash more oil if needed). Stir now and then for about 3 minutes. You want it softened but with a little bite left, not mushy. Look for some golden spots.
- Sauté the Bell Pepper:
- Bell pepper goes in next—cook about 4 minutes using the sausage oil that's left. Let it get a little char on the edges, so it tastes sweet but still has crunch. Set it aside with the sausage when you’re done.
- Cook the Sausage:
- Add slices of your cooked sausage (about half an inch thick) into a hot cast iron skillet with some olive oil. Give them space and let them sit for five minutes—no stirring! Flip and cook three more minutes for a nice brown crust. Set them aside but hang onto that tasty oil in the pan.
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This dish really shines because of the sausage. I found out by accident that good smoked sausage makes all the difference. My grandma always told me, "Start with solid ingredients and the rest is easy"—she was so right, especially here.
Make Ahead Tips
This one reheats like a champ, great for lunch later in the week. Once cool, stash it in a sealed container in the fridge for up to three days. Warm up in the microwave for one or two minutes, or toss it in a skillet on medium until it's hot. The flavors sink in overnight, so some days it's even tastier the next day.
Fun Twists
Mix things up depending on what's around. Try yellow squash if you're out of zucchini, or throw in mushrooms for more earthiness. Onions or shallots, browned until sweet, add awesome depth. For extra heat, stir in some jalapeño bits or give it a squirt of hot sauce. Swapping in chicken apple sausage gives a slightly sweet vibe if you want to change the flavor up.
What To Serve With It
Dish it right from the skillet for that relaxed, homey look and fewer dishes. Sliced crusty bread soaks up all the yummy juices. Want to make it heartier? Pile it over rice, quinoa, or even cauliflower rice. A crisp little salad with tangy vinaigrette goes great next to it. Or, for brunch, top it all off with a fried egg—totally changes things up!
Seasonal Swaps To Try
This dish flexes as the year rolls along. In summertime, toss in zucchini, fresher corn, and juicy tomatoes. Switch to sweet potatoes and brussels sprouts once fall rolls around. For winter, try hearty butternut squash and tough greens like kale. Same basic cooking, just with different seasonal veggies keeps things interesting all year long—never boring!
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Dive into this mess-free, super flavorful skillet, knowing you'll keep family and friends coming back for more every time!
Frequently Asked Questions
- → Which sausage is the best pick for this?
Go for Cajun, andouille, or smoked sausage depending on how spicy you like things. Andouille has a stronger kick, while smoked is milder. Pre-cooked is great for saving time—just slice them evenly so everything cooks up nice and even.
- → Can I swap in different veggies?
For sure! Use what you've got. Sub in yellow squash, try all kinds of peppers, toss in onions, mushrooms, or even cherry tomatoes. Just remember some veggies cook up quicker than others—just keep an eye on them.
- → Is frozen corn okay instead of fresh?
Totally! Fresh corn is a little crunchier and sweeter, but frozen corn makes life easy. Don’t bother thawing, just drop it in near the end and let it heat through.
- → How do I amp up the spice?
Crank up the chili powder, or sprinkle in cayenne. Diced jalapeños or your favorite hot sauce work great. Grab a hotter sausage style like andouille or chorizo if you really want it fiery.
- → Can I make this ahead of time?
Yep! Cook all the pieces and stash them in the fridge for a day or two. When you’re ready, heat everything together with a bit of oil. The flavors get even better the next day, so it’s perfect for busy times.
- → What goes well with this meal?
This skillet is plenty filling alone, but if you want, serve it over rice, quinoa, or grab some crusty bread to scoop up those tasty bits. A simple salad also works great on the side.