This Sausage and Veggie Skillet is the perfect weeknight dinner—colorful, healthy, and bursting with flavor! With just one pan and 30 minutes, you’ll have a protein-packed meal featuring savory sausage, sweet corn, tender zucchini, and bright bell peppers. It’s gluten-free, full of texture, and easy to customize based on what you have on hand.
What You Need to Make This Recipe
Ingredients
- 12 oz pre-cooked sausage (andouille, cajun, or smoked), sliced into coins
- 1 tablespoon olive oil
- 1 large red bell pepper, diced
- 1 large zucchini, sliced
- 2 cups corn kernels (from 3 ears cooked corn)
- ½ teaspoon chili powder
- Fresh cilantro, chopped
Equipment
- Large cast-iron skillet or non-stick skillet
- Knife and cutting board
- Stirring spoon or spatula
How to Make Sausage and Veggies Skillet
Step 1: Cook the Sausage
Heat olive oil in a large cast-iron skillet over medium heat. Add the sliced sausage and cook for about 5 minutes on one side, then flip and cook for another 3 minutes until browned and slightly crispy. Remove sausage and set aside, leaving the rendered oil in the pan.
Step 2: Sauté the Vegetables
In the same skillet, add diced red bell pepper. Sauté for about 4 minutes until slightly softened, then remove and set aside. Add sliced zucchini to the pan, sauté for about 3 minutes until lightly browned. Add more reserved sausage oil if needed to prevent sticking.
Step 3: Add Corn and Combine
Cut the kernels off cooked corn on the cob and add them to the skillet along with the cooked peppers and sausage. Sprinkle with chili powder, stir everything to combine well, and cook on low heat until heated through.
Step 4: Garnish and Serve
Remove from heat and sprinkle with freshly chopped cilantro. Serve hot straight from the skillet or over a bed of rice, quinoa, or alongside crusty bread.
Pro Tips For Making This Recipe
1. Use Pre-Cooked Sausage: Smoked or andouille sausage brings the best flavor and cuts down cook time. Just slice and sear for crispy edges.
2. Fresh Corn Is Best: Boil and cut fresh corn off the cob for juicy, sweet kernels—but canned or frozen works in a pinch.
3. Don’t Overcrowd the Pan: Cook veggies in batches if needed to get that perfect sautéed texture without steaming them.
4. Customize With Add-Ins: Toss in mushrooms, cherry tomatoes, or spinach. Add rice or couscous to make it even heartier.
5. Make It Spicy: Love heat? Add crushed red pepper or use spicy sausage for a flavor kick.
Frequently Asked Questions
Can I use frozen vegetables?
Yes, but make sure to thaw and pat them dry to avoid extra moisture in the skillet.
How long does it store in the fridge?
Store in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop.
Can I freeze this dish?
Absolutely! Freeze in a sealed container for up to 2 months. Thaw overnight and reheat gently.
What’s the best sausage to use?
Use flavorful pre-cooked options like smoked sausage or andouille for convenience and great taste.
Can I make it vegetarian?
Sure! Swap sausage for vegetarian sausage or omit it entirely and load up on more veggies and beans.