It is 6pm. You are tired. Dinner needs to happen fast. This Sausage and Veggies Skillet is the answer to your busy night stress.
There is something so cozy about warm sausage on a crisp fall evening. This meal is hearty, fresh, and filling. It delivers maximum flavor with very little effort. You will love how easy it is to get on the table.
Why This Recipe Is a Winner
This recipe is a total lifesaver for busy families. It uses just one single pan. That means minimal cleanup for you later. It is packed with high-quality protein to keep you full.
The colors are so bright and beautiful. It is a great way to use up garden vegetables. This dish is naturally low-carb but very satisfying. It is truly perfect for fall weeknights when time is short.
Simple Method
Cooking this meal is incredibly straightforward. You simply brown the sausage first. Then you sauté the fresh vegetables in the same pan. The juices from the sausage season everything perfectly.
Shortcuts like pre-chopped veggies work great here. Even if you are a beginner, you can do this with confidence. It comes together in about 20 minutes of active cooking time. Dinner will be ready before you know it.
Simple Ingredients
These are mostly pantry staples and fresh produce you likely have on hand.
- 1 lb smoked sausage, sliced into 1/2-inch rounds
- 1 large red bell pepper, chopped into 1-inch pieces
- 1 large green bell pepper, chopped into 1-inch pieces
- 1 medium yellow onion, sliced into wedges
- 1 medium zucchini, sliced into half-moons
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
Step-by-Step
- Heat olive oil in a large heavy-bottomed skillet or cast iron pan over medium-high heat.
- Add the sliced sausage rounds to the pan and sear for 6 to 8 minutes, turning occasionally until edges are browned and crispy.
- Remove the browned sausage from the skillet using a slotted spoon and set aside on a plate.
- In the same skillet, add the sliced onion and bell peppers, sautéing for 5 minutes until the vegetables are slightly softened and charred.
- Add the zucchini, minced garlic, oregano, and smoked paprika to the skillet and cook for an additional 4 minutes until the zucchini reaches a tender-crisp consistency.
- Return the cooked sausage to the skillet and toss all ingredients together to combine.
- Season the mixture with sea salt and black pepper to taste, then cook for 2 minutes to ensure all components are heated through.
- Serve immediately as a standalone protein-focused meal or over a bed of grain.
Best Ways to Enjoy It
Serve this warm right out of the skillet. It looks beautiful and smells amazing. For a full meal, serve it over fluffy white rice or quinoa. It also tastes great with a side of crusty bread.
You can also enjoy it as a low-carb bowl. Pack the leftovers into containers for easy weekday lunches. It is a meal that keeps on giving. Set the table and enjoy a stress-free dinner with your family.
How to Store Leftovers
This Sausage and Veggies Skillet stores beautifully in the fridge. Place leftovers in an airtight container for up to 4 days. It is a fantastic option for meal prep. You can even freeze it for up to 2 months.
To reheat, simply use a microwave or a skillet. A quick toss in a hot pan restores the texture best. This makes busy mornings much easier to handle. Just grab a container and go.
Tips for Best Results
- Don’t skip browning the sausage for the best flavor.
- Avoid overcooking the zucchini so it stays tender-crisp.
- Use a large skillet to prevent the vegetables from steaming.
- Prep all your veggies before you start the heat.
- Try turkey sausage for a leaner protein option.
- Add a pinch of red pepper flakes for extra heat.
- Make sure your pan is hot before adding the oil.
Ways to Switch It Up
- Swap smoked sausage for spicy andouille for a kick.
- Add yellow squash or mushrooms for more garden variety.
- Top with shredded parmesan cheese before serving.
- Use frozen pepper strips to save even more time.
Common Questions
Can I use frozen vegetables?
Yes, you can use frozen peppers and onions. Just be sure to sauté them a bit longer. They may release more water, so keep the heat high.
What is the best sausage to use?
Any pre-cooked smoked sausage works perfectly. Kielbasa, turkey sausage, or even chicken sausage are all great choices. Pick your family’s favorite flavor.
I hope this simple skillet meal brings some calm to your busy weeknight. It is a healthy, filling way to feed the people you love. Happy cooking!
— Katie Wood
Ingredients
- 1 lb smoked sausage, sliced into 1/2-inch rounds
- 1 large red bell pepper, chopped into 1-inch pieces
- 1 large green bell pepper, chopped into 1-inch pieces
- 1 medium yellow onion, sliced into wedges
- 1 medium zucchini , sliced into half-moons
- 2 tablespoons olive oil
- 3 cloves garlic , minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
Instructions
- Heat olive oil in a large heavy-bottomed skillet or cast iron pan over medium-high heat.
- Add the sliced sausage rounds to the pan and sear for 6 to 8 minutes, turning occasionally until edges are browned and crispy.
- Remove the browned sausage from the skillet using a slotted spoon and set aside on a plate.
- In the same skillet, add the sliced onion and bell peppers, sautéing for 5 minutes until the vegetables are slightly softened and charred.
- Add the zucchini, minced garlic, oregano, and smoked paprika to the skillet and cook for an additional 4 minutes until the zucchini reaches a tender-crisp consistency.
- Return the cooked sausage to the skillet and toss all ingredients together to combine.
- Season the mixture with sea salt and black pepper to taste, then cook for 2 minutes to ensure all components are heated through.
- Serve immediately as a standalone protein-focused meal or over a bed of grain.
