One-pan veggie skillet (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 large zucchini, cut into rounds
02 - 2 cups of corn kernels (from roughly 3 cooked ears of corn)
03 - 12 oz of cooked sausage (like andouille, cajun, or smoked sausage)
04 - 1 large red bell pepper, chopped into small pieces

→ Seasonings and Oil

05 - Salt, if needed (optional)
06 - Fresh cilantro, chopped, for topping
07 - ½ teaspoon of chili powder
08 - 1 tablespoon of olive oil

# Instructions:

01 - Warm up a tablespoon of olive oil in a cast-iron skillet over medium heat. Cut the sausage into coin shapes and toss them into the pan. Let them sear for 5 minutes on one side before flipping and cooking for 3 more minutes. Move them to a large plate when they're done.
02 - Some oil will be left from the sausage. Keep a bit in the skillet for cooking veggies. If there's extra, pour it into a small bowl to use later.
03 - Using the same pan, add the diced bell peppers and cook for around 4 minutes over medium heat. Add a little reserved oil if the pan gets dry. Once done, remove the peppers and put them on the plate with the sausage.
04 - Toss the zucchini slices into the same skillet. Cook them for about 3 minutes on medium heat, adding a little of the leftover oil if they start sticking.
05 - If you're working with fresh corn, carefully cut the kernels off the cob. Using pre-cut kernels? They're ready to use as is.
06 - Add the sausage, corn, and bell peppers to the skillet with the zucchini. Stir it all up until evenly combined. Pour in any leftover sausage oil and mix in the chili powder. Heat over low heat until warm.
07 - Take the skillet off the heat. Add some fresh cilantro on top and taste before adding salt—you might not need it since sausages are usually salty. Serve warm.

# Notes:

01 - It's perfect for prepping meals in advance—this dish keeps well in the fridge for up to 3 days.
02 - Try swapping out the sausage or using seasonal veggies to make it your own.
03 - The flavor mostly comes from the sausage, so the seasoning is simple. Feel free to adjust to your liking.

Back