A colorful and flavorful one-pan dinner featuring juicy sausage, sweet corn, bell peppers, zucchini, and fresh cilantro. Perfect for busy weeknights or easy meal prep.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
This easy sausage and veggies skillet is the ultimate quick-fix dinner. Everything cooks in a single pan—no fuss, no mess. With vibrant bell peppers, tender zucchini, sweet corn, and hearty sausage, this dish is loaded with flavor and texture. It’s ready in just 30 minutes, making it a lifesaver for weeknight dinners or grab-and-go lunches.
Ingredients
2 cups corn kernels (from 3 cooked ears)
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
½ teaspoon chili powder
Fresh cilantro, chopped (for garnish)
Instructions
Heat olive oil in a cast-iron skillet over medium heat. Slice the cooked sausage into coins and add them to the skillet. Sear for 5 minutes on one side, then flip and cook for about 3 more minutes until browned. Remove sausage to a plate. Leave a bit of the rendered oil in the skillet for the veggies, and reserve the rest in a small bowl. Add diced bell pepper to the same skillet and cook for about 4 minutes, adding a little of the reserved oil if needed. Remove to the same plate with sausage. Add sliced zucchini to the skillet and cook for about 3 minutes, again using some reserved oil if necessary to prevent sticking. Meanwhile, slice corn kernels off the cob. Add sausage, cooked peppers, zucchini, and corn back into the skillet. Stir well to combine. Pour in the remaining reserved oil and sprinkle in the chili powder. Reheat everything gently on low heat for a couple of minutes. Remove from heat and top with fresh chopped cilantro. Taste and season with salt if needed, though most sausages are salty enough on their own.
Tips
Use pre-cooked sausage for faster prep. If using raw sausage, cook thoroughly before slicing. You can swap in other veggies like yellow squash, green beans, or mushrooms depending on what you have on hand. Frozen corn works too—just thaw before adding. Want extra heat? Add a pinch of red pepper flakes or drizzle with hot sauce at the end.
Nutrition (Per Serving, Approximate)
Calories: 370 kcal
Carbohydrates: 17 g
Protein: 16 g
Fat: 27 g
Saturated Fat: 8 g
Cholesterol: 61 mg
Sodium: 721 mg
Fiber: 3 g
Sugar: 7 g
Vitamin A: 1620 IU
Vitamin C: 69 mg
Calcium: 27 mg
Iron: 2 mg
This one-pan sausage and veggie skillet is your go-to for wholesome comfort food in a flash. Customize it, double it, or meal prep it—whatever works best for your week.
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Sausage and Veggies Skillet
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A colorful and flavorful one-pan dinner featuring juicy sausage, sweet corn, bell peppers, zucchini, and fresh cilantro. Perfect for busy weeknights or easy meal prep.
Ingredients
2 cups corn kernels (from 3 cooked ears)
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
½ teaspoon chili powder
Fresh cilantro, chopped (for garnish)
Instructions
Heat olive oil in a cast-iron skillet over medium heat. Slice the cooked sausage into coins and add them to the skillet. Sear for 5 minutes on one side, then flip and cook for about 3 more minutes until browned. Remove sausage to a plate. Leave a bit of the rendered oil in the skillet for the veggies, and reserve the rest in a small bowl. Add diced bell pepper to the same skillet and cook for about 4 minutes, adding a little of the reserved oil if needed. Remove to the same plate with sausage. Add sliced zucchini to the skillet and cook for about 3 minutes, again using some reserved oil if necessary to prevent sticking. Meanwhile, slice corn kernels off the cob. Add sausage, cooked peppers, zucchini, and corn back into the skillet. Stir well to combine. Pour in the remaining reserved oil and sprinkle in the chili powder. Reheat everything gently on low heat for a couple of minutes. Remove from heat and top with fresh chopped cilantro. Taste and season with salt if needed, though most sausages are salty enough on their own.
Notes
Use pre-cooked sausage for faster prep. If using raw sausage, cook thoroughly before slicing. You can swap in other veggies like yellow squash, green beans, or mushrooms depending on what you have on hand. Frozen corn works too—just thaw before adding. Want extra heat? Add a pinch of red pepper flakes or drizzle with hot sauce at the end.