Sausage and Veggies Skillet with Bell Peppers, Zucchini, and Corn

Cooking doesn’t have to be complicated, and this sausage and veggies skillet is the perfect proof. I remember the first time I attempted to cook a complete meal from scratch—I was intimidated by the thought of juggling multiple pots and pans, constantly checking if something was burning. That’s why this recipe is a lifesaver, especially for beginners. With just one pan and 30 minutes, you can create a colorful, nutritious, and flavorful dish that looks and tastes restaurant-worthy.

This meal is ideal for anyone who wants something quick, healthy, and delicious without the hassle of a long ingredient list or tricky techniques. Plus, it’s a fantastic way to use up leftover veggies in your fridge. Whether you’re cooking for yourself, your family, or meal prepping for the week, this easy sheet pan dinner will become a staple in your kitchen.

Why This Recipe is Special

• One-Pan Convenience: Minimal cleanup makes this meal perfect for busy weeknights.
• Beginner-Friendly: Simple chopping and sautéing are all you need to master.
• Customizable: Swap out veggies or sausage types based on what you have.
• Nutrient-Rich: Packed with protein, fiber, and vitamins from fresh vegetables.
• Meal Prep Approved: Stores well in the fridge or freezer for easy reheating.

Ingredients and Preparation

This dish revolves around a few core ingredients, each bringing something unique to the table:

• Sausage – The star of the dish, bringing smoky, savory flavors. Use pre-cooked andouille sausage, cajun sausage, or smoked sausage for ease. If you prefer fresh Italian sausage, make sure to cook it thoroughly first.
• Bell Peppers – Add sweetness and a vibrant color contrast. Red, yellow, or orange peppers work best.
• Zucchini – Offers a mild, slightly sweet taste and a tender texture.
• Corn – Gives the dish a subtle sweetness and a slight crunch.
• Olive Oil – Helps sauté the ingredients while adding a touch of healthy fats.
• Chili Powder – Enhances the flavors with a gentle warmth.
• Fresh Cilantro – Brightens the dish with a fresh, herbaceous note.

Ingredient Substitutions:

• Different Sausages: Try turkey sausage for a leaner option or vegetarian sausage for a plant-based version.
• Alternative Vegetables: Swap in mushrooms, onions, broccoli, sugar snap peas, or carrots.
• Grain Additions: Serve with quinoa, brown rice, or cauliflower rice to make it heartier.

Step-by-Step Instructions

Step 1: Heat a large skillet over medium heat with a drizzle of olive oil. Slice your pre-cooked sausage into thin rounds and add them to the skillet. Cook for about 5 minutes on one side, then flip and cook for another 3 minutes. Remove from the pan and set aside.

Step 2: In the same skillet, add diced bell peppers and sauté for 4 minutes, stirring occasionally. If needed, add a little more olive oil to prevent sticking.

Step 3: Next, add sliced zucchini to the skillet and cook for 3 minutes, until it’s just tender but still slightly crisp.

Step 4: If using fresh corn on the cob, boil it for 5 minutes, let it cool, then slice off the kernels. If using canned or frozen corn, simply drain or defrost it.

Step 5: Add the cooked sausage and corn back into the skillet. Sprinkle chili powder over everything and give it a good stir to combine. Lower the heat and let everything warm through for 2 minutes.

Step 6: Remove from heat and sprinkle fresh cilantro over the top. Taste and adjust seasoning as needed.

Beginner Tips and Notes

• Avoid Overcooking the Veggies: Bell peppers should be slightly tender but still vibrant. If they get too soft, they can lose their fresh flavor.
• Make It Less Spicy: If you prefer a milder dish, omit the chili powder or use a pinch of smoked paprika instead.
• How to Tell If Sausage is Done: Pre-cooked sausage just needs to be warmed through and slightly browned. If using raw sausage, make sure it reaches an internal temperature of 160°F (71°C).
• Don’t Overcrowd the Pan: If your pan is too full, the vegetables will steam instead of getting a nice caramelization.

Serving Suggestions

This skillet meal is delicious on its own, but you can take it up a notch with these pairings:

• Grains: Serve over rice, quinoa, or couscous for a more filling meal.
• Potatoes: Roasted baby potatoes or a side of mashed sweet potatoes work wonderfully.
• Salads: A simple arugula salad with lemon vinaigrette adds a refreshing contrast.
• Bread: Pair with crusty garlic bread for extra indulgence.

Storage and Reheating Tips:

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze in a sealed bag or container for up to 2 months.
• Reheating: Microwave for 1 minute, then stir and heat for another 30 seconds if needed. On the stovetop, warm in a skillet over medium heat with a drizzle of olive oil for 2-3 minutes.

Ready to Cook? Let’s Do This!

Cooking should feel fun and approachable, not overwhelming. This quick and healthy meal is the perfect way to build confidence in the kitchen. Try it out, mix in your favorite veggies, and share your experience in the comments. What’s your favorite variation? Let’s chat below!

FAQ About Sausage and Veggies Skillet

More Relevant Recipes

• Garlic Butter Chicken with Zucchini and Corn
• Garlic herb roasted potatoes carrots and zucchini recipe

Print