Sausage and Veggies Skillet – 30 Minute One-Pan Meal Recipe

Introduction

This Sausage and Veggies Skillet is a vibrant, one-pan meal perfect for busy weeknights. Ready in just 30 minutes, it combines savory sausage with fresh bell pepper, zucchini, and sweet corn for a colorful, satisfying dish.

Ingredients

• 2 cups corn kernels (from about 3 ears, completely cooked)
• 1 tablespoon olive oil
• 12 oz cooked sausage (such as Cajun, andouille, or smoked sausage)
• 1 large red bell pepper, diced
• 1 large zucchini, sliced
• 1/2 teaspoon chili powder
• Fresh cilantro, chopped (for garnish)

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat.
2. Step 2: Slice the cooked sausage into coins and add to the skillet. Cook for 5 minutes on one side, then flip and cook for 3 more minutes. Remove the sausage to a large plate, leaving the oil in the skillet.
3. Step 3: Remove some of the excess oil into a small heat-proof bowl, keeping enough in the skillet for cooking the vegetables.
4. Step 4: Add the diced bell pepper to the skillet and cook for about 4 minutes over medium heat. Add reserved oil if needed to prevent sticking. Remove the cooked bell pepper to the plate with the sausage.
5. Step 5: Next, add the sliced zucchini to the skillet and cook for about 3 minutes, adding reserved oil if necessary to prevent sticking.
6. Step 6: Slice the cooked corn kernels off the cob with a knife.
7. Step 7: Return the sausage, bell pepper, zucchini, and corn to the skillet. Mix well and add the reserved sausage oil. Sprinkle with chili powder and reheat everything gently over low heat.
8. Step 8: Remove from heat and top with chopped fresh cilantro before serving. Taste and add salt if needed, keeping in mind the sausage is usually salty.

Tips & Variations

• Use your favorite type of cooked sausage to customize the flavor, such as spicy chorizo or mild Italian sausage.
• If you want extra heat, add a pinch of cayenne pepper or a few chili flakes along with the chili powder.
• For a vegetarian version, substitute sausage with seasoned tofu or tempeh and increase the amount of vegetables.
• Serve over rice or with crusty bread for a more filling meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Avoid overcooking to keep the vegetables tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw sausage instead of cooked sausage?

It is best to use pre-cooked sausage for this recipe to ensure the sausage cooks evenly without overcooking the vegetables. If using raw sausage, cook it thoroughly first before proceeding with the recipe.

Can I substitute fresh corn with frozen corn?

Yes, frozen corn can be used as a convenient alternative. Use about 1 ½ cups of frozen corn and add it to the skillet with the other vegetables, cooking just long enough to heat through.

Sausage and Veggies Skillet – 30 Minute One-Pan Meal Recipe

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★★★★★

4.9 from 100 reviews

• Author: Matteo
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A quick and flavorful one-pan meal featuring cooked sausage, fresh corn, zucchini, and red bell pepper, sautéed together in a cast-iron skillet with chili powder and fresh cilantro. Perfect for a convenient 30-minute dinner that balances protein and vegetables with a hint of spice.

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Ingredients

Scale 1x2x3x

Sausage and Veggies

• 12 oz cooked sausage (such as Cajun sausage, andouille sausage, or smoked sausage)
• 1 tablespoon olive oil
• 2 cup corn kernels (about 3 ears of corn, completely cooked)
• 1 large red bell pepper, diced
• 1 large zucchini, sliced
• 1/2 teaspoon chili powder
• Fresh cilantro, chopped (for garnish)

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Instructions

1. Cook Sausage: Heat 1 tablespoon of olive oil in a cast-iron skillet over medium heat. Slice the cooked sausage into coins and add them to the skillet. Cook for 5 minutes on one side, then flip and cook for an additional 3 minutes. Remove the sausage and place on a large plate. Reserve some of the sausage oil in a small heat-proof bowl, discarding excess.
2. Cook Bell Pepper: In the same skillet, add the diced red bell pepper. If needed, add some reserved sausage oil to prevent sticking. Cook for about 4 minutes on medium heat until slightly tender. Remove and place alongside the sausage on the large plate.
3. Cook Zucchini: Using the same skillet, add the sliced zucchini. Add reserved oil if necessary to prevent sticking. Cook for about 3 minutes on medium heat until tender but still firm.
4. Prepare Corn Kernels: Slice the corn kernels off the cooked cobs with a knife.
5. Combine and Reheat: Add the cooked sausage, bell pepper, zucchini, and corn kernels back into the skillet. Stir well to combine. Add the reserved sausage oil and sprinkle 1/2 teaspoon chili powder evenly over the mixture. Reheat everything on low heat, stirring occasionally.
6. Finish and Serve: Remove from heat and garnish with freshly chopped cilantro. Taste and adjust seasoning if necessary, but additional salt might not be needed due to the sausage’s saltiness.

Notes

• The cooked sausage already contains salt, so additional seasoning may not be necessary. Adjust to taste.
• Use a cast-iron skillet for even cooking and optimal flavor development.
• You can substitute the sausage with any cooked sausage of your preference, such as chorizo or kielbasa.
• Make sure vegetables are cooked but still retain some bite for texture contrast.
• This dish pairs well with a side of rice or crusty bread to soak up flavors.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: sausage skillet, one-pan meal, quick dinner, bell pepper, zucchini, corn, easy recipe, stovetop dinner