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When I'm in a rush but crave something filling, I always turn to this one-pan sausage and veggie meal. You throw it all together in one skillet—from smoky sausage slices, fresh zucchini, and sweet peppers. It's got that cozy, hearty feel but won't weigh you down. You can count on this when you want to get a good meal on the table fast using whole ingredients you can pronounce.
The first night this hit our table, we were all starving after a long day and wanted dinner fast. Since then, it’s become a favorite weeknight go-to, and my crew always asks for enough to pack up for lunch the next day.
Vibrant Ingredients
- Chili powder: gives the dish a gentle zing The type you use totally shapes the finished meal so go with your favorite
- Red bell pepper: for crisp bites and lots of vitamin C Pick brightly colored firm ones for best texture
- Corn kernels: pop of yellow and subtle sweetness Fresh corn is best for tons of flavor but frozen works in a pinch
- Zucchini: keeps everything light and moist Choose small to medium ones and slice right before cooking
- Sausage: the base that makes it super hearty Try a smoky or hot version for more oomph Cut them up so every bite gets a little
- Fresh cilantro: bright herby hit right at the end Chop it up at serving time for a burst of green
- Olive oil: gets things brown and adds healthy richness Use extra-virgin if you want the best
Simple Directions
- Add the Finishing Touches:
- Mix everything back into your skillet—including the sausage, bell pepper, and zucchini—along with your kernels of corn. If you have any leftover sausage oil, pour it in, then sprinkle on the chili powder. Let everything get cozy together on low heat. Once it’s all hot and blended, take it off the stove, toss in your cilantro, and you’re set.
- Get the Corn Ready:
- Stand the corn upright and slice off the kernels—using a sharp knife—straight onto a plate so you don’t lose any juice. It’s much tastier and fresher than just grabbing a can.
- Brown Your Zucchini:
- Still using the hot skillet, spread out the zucchini slices. You want them soft but not mushy, with a bit of golden color. Three minutes or so should do it. If anything sticks, add a touch of the oil you set aside earlier.
- Char the Peppers:
- Toss chopped bell peppers into the same pan. Cook them until soft and just a little bit charred, shaking or stirring every now and then. If your pan is dry, grab a little sausage oil. Once done, move them to the sausage plate for now.
- Sear the Sausage:
- Add olive oil to your skillet and let it heat up. Cut your sausage into rounds and lay them flat in the pan. Don’t mess with them for about five minutes—let them get a deep brown sear. Flip and cook another three minutes till they’re gorgeous on both sides. Scoop them onto a plate but leave the tasty oil in the skillet. Too much oil? Pour some out and save it for finishing things later.
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The fresh cilantro on top just wakes everything up. It looks special, too. My favorite part is when my kid sneaks a bite of cilantro while helping me chop it up at the counter.
How To Store
Keep leftovers in a sealed box in the fridge—good for up to four days. This dish freezes great, too. Just pop into airtight containers. To reheat, warm gently on the stove with a splash of water or a tiny bit of oil so it doesn’t dry out.
Swaps and Options
Got frozen corn? Use it if you can’t find fresh. Try yellow or orange peppers instead of red—or toss in poblano for a spicy spin. Want to go meatless or try a different vibe? Any cooked sausage works—turkey, chicken, or veggie. You might want to tweak your spices if you change the protein.
Ways To Serve
Spoon it over chewy rice or light quinoa, or tuck it into tortillas for quick tacos. Pair with a crisp salad if you’re feeding a group. Leftovers are also awesome folded into an omelet for a sunny breakfast.
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Background
Throw-together skillet dinners like this have deep roots. They're the kind of meal generations of families put together from whatever’s handy and cheap. You’ll still find these all-in-one pans on busy tables because they’re quick, easy, and good for sharing.
Frequently Asked Questions About Recipes
- → Can I use different types of sausage?
Definitely. Go for cajun, andouille, smoked, or anything you love—the flavors all work.
- → What vegetables work well in this dish?
Classic picks are zucchini, corn, and bell peppers. You could toss in onions or mushrooms for a switch-up.
- → Is this meal suitable for meal prep?
For sure. Pop leftovers in the fridge and just warm it up when you're hungry.
- → How can I make it spicier?
Turn up the heat with a spicy sausage, more chili powder, or a pinch of cayenne.
- → Do I need to add salt?
Sausage gives lots of salt, so give it a try before adding any extra.