Can I make Sausage and Veggies Skillet ahead of time?

Yes, a Sausage and Veggies Skillet is excellent for meal prep. Cook the recipe completely, let it cool, and store it in airtight containers in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave for a quick lunch or dinner.

What type of sausage works best in a Sausage and Veggies Skillet?

Pre-cooked smoked sausage, Cajun sausage, and andouille sausage are ideal because they add strong savory flavor and cook quickly. Italian sausage also works well if fully cooked beforehand. For a lighter variation, turkey sausage is another great option.

Can I freeze Sausage and Veggies Skillet?

Yes, you can freeze a Sausage and Veggies Skillet for future meals. Place cooled portions in freezer-safe containers and freeze for up to two months. Thaw overnight in the refrigerator before reheating for best texture and flavor.

Easy Sausage and Veggies Skillet for Busy Nights

Name: Sausage and Veggies Skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 12 ounces pre-cooked sausage (andouille, smoked sausage, or Cajun sausage), sliced into coins; 1 large red bell pepper, diced (about 1 1/2 cups); 1 large zucchini, sliced (about 2 cups); 2 cups corn kernels (from about 3 cooked ears of corn); 1/2 teaspoon chili powder; 2 tablespoons fresh cilantro, chopped; 1/4 teaspoon black pepper (optional); 1/4 teaspoon salt, or to taste (optional)

Description

This Sausage and Veggies Skillet is a quick and flavorful one-pan dinner made with smoky sausage, zucchini, bell peppers, sweet corn, and fresh cilantro. Ready in about 30 minutes, this easy skillet meal is perfect for busy weeknights, meal prep, and a satisfying gluten-free dinner option.

Ingredients

Scale

1 tablespoon olive oil
12 ounces pre-cooked sausage (andouille, smoked sausage, or Cajun sausage), sliced into coins
1 large red bell pepper, diced (about 1 1/2 cups)
1 large zucchini, sliced (about 2 cups)
2 cups corn kernels (from about 3 cooked ears of corn)
1/2 teaspoon chili powder
2 tablespoons fresh cilantro, chopped
1/4 teaspoon black pepper (optional)
1/4 teaspoon salt, or to taste (optional)

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Instructions

Heat 1 tablespoon olive oil in a large cast-iron skillet or heavy pan over medium heat.
Add 12 ounces sliced sausage and cook for about 5 minutes on one side until browned. Flip and cook for another 3 minutes. Remove sausage from the skillet and set aside, leaving a small amount of oil in the pan.
Add 1 diced large red bell pepper to the skillet and sauté for about 4 minutes until slightly tender but still crisp.
Add 1 sliced large zucchini and cook for about 3 minutes until tender but not mushy.
Stir in 2 cups cooked corn kernels and allow them to warm through for 1 to 2 minutes.
Return cooked sausage to the skillet and gently stir to combine all ingredients.
Season with 1/2 teaspoon chili powder, 1/4 teaspoon black pepper, and salt to taste if needed. Reduce heat to low and cook for another 2 minutes so flavors blend together.
Remove from heat, garnish with 2 tablespoons chopped fresh cilantro, and serve warm.

Notes

Use pre-cooked smoked sausage, andouille sausage, or Cajun sausage for the best flavor and quick preparation.
Frozen corn can replace fresh corn if needed.
Avoid overcooking zucchini to maintain texture.
Taste before adding salt because sausage is usually salty enough.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 2 months and thaw overnight before reheating.
Serve with rice, quinoa, roasted potatoes, or crusty bread for a heartier meal.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 370 kcal
Sugar: 7 g
Sodium: 820 mg
Fat: 24 g
Saturated Fat: 8 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 3 g
Protein: 18 g
Cholesterol: 55 mg