I like how this one-pan skillet recipe brings together flavorful sausage, crisp bell peppers, tender zucchini, and sweet corn. It’s a vibrant, satisfying dinner that’s ready in just 30 minutes, perfect for busy evenings when I want something quick and hearty.
Why You’ll Love This Recipe
I appreciate how easy this recipe is to make. Everything comes together in one skillet, making cleanup a breeze. It’s packed with wholesome ingredients and naturally gluten-free. I can also customize it easily depending on what veggies I have on hand.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 cups corn kernels (from 3 ears, precooked)
- 1 tablespoon olive oil
- 12 oz pre-cooked sausage, sliced
- 1 large red bell pepper, diced
- 1 large zucchini, sliced
- ½ teaspoon chili powder
- fresh cilantro, chopped
directions
- Cook the sausage
I heat olive oil in a large skillet over medium heat. Then I add the sausage slices and cook for about 5 minutes on one side, then flip and cook for 3 more minutes. Once browned, I remove them and set them aside. - Sauté the bell pepper
In the same skillet, I cook the diced bell pepper for about 4 minutes, adding more oil if needed. Once slightly tender, I remove it and place it with the sausage. - Cook the zucchini
I add zucchini slices to the skillet and cook for around 3 minutes until lightly golden. Then I remove them and set aside with the other veggies. - Combine and season
I return the sausage, bell pepper, zucchini, and corn kernels to the skillet. I sprinkle in chili powder and stir everything well. I let it heat through over low heat, then remove it from the stove and top with chopped cilantro.
Servings and timing
- Servings: 4
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Variations
- Swap sausage types to suit different flavor preferences.
- Try other vegetables like mushrooms, green beans, carrots, or broccoli.
- Mix in cooked rice, pasta, or couscous for a more filling dish.
- Enhance seasoning with cumin, smoked paprika, or a dash of cayenne for heat.
storage/reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze portions for up to 2 months.
- Reheat in the microwave in 1-minute increments or on the stovetop over medium heat with a splash of oil.
FAQs
What kind of sausage should I use?
I prefer using pre-cooked, well-seasoned sausage. Choose any variety that fits your taste, just make sure it’s fully cooked.
Can I use frozen or canned corn?
Yes, I often use frozen corn—just thaw it before cooking. Canned corn works too, but I make sure to drain it well.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free. I double-check the sausage packaging just to be sure.
How do I add spice to the dish?
I like to add extra chili powder or a bit of cayenne pepper if I want a spicier kick.
Can this be made ahead?
Definitely. I make it ahead and store it in the fridge. It reheats easily and tastes great the next day.
Conclusion
This Sausage and Veggies Skillet is one of my favorite easy meals. It’s fast, colorful, and packed with flavor. Whether I’m cooking a quick weeknight dinner or prepping lunches for the week, this dish always hits the spot.
Sausage and Veggies Skillet
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
Description
A quick and colorful one-pan skillet dish with sausage, bell peppers, zucchini, and corn. Perfect for busy evenings, ready in just 30 minutes.
Ingredients
- 2 cups corn kernels (from 3 ears, precooked)
- 1 tablespoon olive oil
- 12 oz pre-cooked sausage, sliced
- 1 large red bell pepper, diced
- 1 large zucchini, sliced
- ½ teaspoon chili powder
- Fresh cilantro, chopped
Instructions
- Heat olive oil in a large skillet over medium heat. Add the sausage slices and cook for about 5 minutes on one side, then flip and cook for 3 more minutes. Remove the sausage and set it aside.
- In the same skillet, cook the diced bell pepper for about 4 minutes, adding more oil if needed. Remove and place it with the sausage.
- Add zucchini slices to the skillet and cook for around 3 minutes until lightly golden. Remove and set aside with the other veggies.
- Return the sausage, bell pepper, zucchini, and corn kernels to the skillet. Sprinkle in chili powder and stir well. Let it heat through over low heat, then remove from the stove and top with chopped cilantro.
Notes
- Swap sausage types to suit different flavor preferences.
- Try other vegetables like mushrooms, green beans, carrots, or broccoli.
- Mix in cooked rice, pasta, or couscous for a more filling dish.
- Enhance seasoning with cumin, smoked paprika, or a dash of cayenne for heat.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze portions for up to 2 months. Reheat in the microwave or stovetop with a splash of oil.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 40mg
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