“I’ve made this before and is sooo fun and easy to make. My family really enjoyed it apparently”

This Sausage Summer Skillet is a vibrant and easy one-pan meal that beautifully highlights fresh summer produce. Savory cooked sausage is combined with a colorful medley of bell peppers, onions, tender zucchini, and sweet corn, all seasoned to perfection. It’s a quick, healthy, and delicious dinner solution for busy weeknights.

Ingredients:

Ingredient	Quantity
Olive oil	1 tablespoon
Cooked sausage (e.g., andouille or kielbasa), sliced	12 oz
Garlic, minced	2 cloves
Small yellow onion, chopped	1
Red bell pepper, chopped	1
Large zucchini, halved and sliced	1
Corn kernels (about 3 ears)	2 cups
Red pepper flake	1/4 teaspoon (optional)
Dried basil	1/2 teaspoon (or 1 tablespoon fresh, chopped)
Kosher salt	To taste
Freshly ground black pepper	To taste

Instructions:

1. Brown Sausage: Add 1 tablespoon of olive oil to a large skillet over medium-high heat. Once hot, add the sliced cooked sausage (such as andouille or kielbasa) and cook until it starts to brown, stirring occasionally, about 5 minutes. Remove the browned sausage to a plate and set aside.
2. Reserve Oil (if needed): After removing the sausage, check the skillet. Make sure you have about 1-2 tablespoons of oil left in the skillet. If there’s more, remove any extra to a small bowl and set aside; you might need it later.
3. Sauté Bell Pepper & Onion: To the same skillet, add the chopped red bell pepper and chopped small yellow onion. Cook until they start to soften, about 4 minutes, stirring occasionally.
4. Add Garlic: Add the minced garlic to the skillet and cook until fragrant, about 30 seconds, stirring constantly to prevent burning. Remove all of these cooked vegetables to the same plate as the sausage and set aside.
5. Cook Zucchini & Corn: To the skillet, now add the sliced large zucchini. If needed, add some of the reserved olive oil to the skillet to prevent sticking. Let the zucchini cook until it softens and takes on some color, stirring occasionally, about 5 minutes. Add the corn kernels and cook for 2 minutes more, stirring.
6. Combine & Season: Stir the reserved sausage, bell pepper, and onion back into the skillet with the zucchini and corn. Add the optional 1/4 teaspoon red pepper flake and season to taste with Kosher salt and freshly ground black pepper. Stir in the dried basil (or fresh chopped basil).
7. Serve: Stir everything together well and serve immediately.

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Enjoy your delicious and colorful Sausage Summer Skillet!