Sausage and Veggies Skillet
A quick and comforting one-pan meal featuring savory sausage and tender vegetables, perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound sausage (Italian, mild, spicy, or your favorite variety)
- 1 bell pepper, diced (any color)
- 1 zucchini, sliced into rounds or half-moons
- 1 cup sweet corn (fresh or frozen)
- 1 onion, chopped
- 2 tablespoons olive oil (or use oil from the sausage if you prefer)
- Salt and pepper to taste
- Optional: 1–2 cloves garlic, minced
- Optional herbs/spices: Italian seasoning, red pepper flakes, or smoked paprika
Instructions
- Heat a large skillet over medium heat and add the olive oil.
- Add the sausage (sliced or crumbled) and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Remove sausage to a plate if you want less fat in the pan.
- In the same skillet, add the chopped onion and cook until translucent, about 3–4 minutes. Add garlic during the last 30 seconds if using.
- Stir in the diced bell pepper, zucchini, and corn. Mix with the onion (and return the sausage to the pan if you removed it).
- Season with salt, pepper, and any optional spices like Italian seasoning or red pepper flakes. Taste and adjust.
- Cook for an additional 5–7 minutes, stirring occasionally, until vegetables are tender but not mushy. If the pan looks dry, splash in a tablespoon of water or broth and cover for a minute to steam.
- Serve warm.
Notes
Serve straight from the pan over rice, pasta, or cauliflower rice. Garnish with chopped parsley, grated Parmesan, or a squeeze of lemon for freshness.