Name: Summer Sausage and Veggies Skillet (with Corn, Zucchini, Bell Peppers, and Cilantro)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 12 oz smoked sausage (beef, pork, or turkey), sliced into rounds; 1 tbsp olive oil; 1 zucchini, halved and sliced; 1 cup corn kernels (fresh, frozen, or canned); 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; ½ red onion, sliced (optional); 2 cloves garlic, minced; Salt and pepper, to taste; ½ tsp smoked paprika (optional); 2 tbsp fresh cilantro, chopped; Juice of ½ lime (optional)

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Why You’ll Love This Recipe

I love this skillet because it’s fast, filling, and full of fresh seasonal ingredients. The sausage brings a smoky, savory punch, while the veggies stay crisp-tender and slightly caramelized. It’s a one-pan wonder, which means fewer dishes and more time to enjoy a relaxed summer evening. Plus, it works as a main dish or a hearty side.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Smoked sausage (beef, pork, or turkey), sliced
Zucchini, sliced or chopped
Corn (fresh off the cob, canned, or frozen)
Bell peppers (any color), chopped
Red onion or yellow onion, chopped
Olive oil
Garlic, minced
Ground black pepper
Salt, to taste
Smoked paprika or chili flakes (optional, for extra flavor)
Fresh cilantro, chopped, for garnish
Lime wedges, for serving (optional)

directions

I heat olive oil in a large skillet over medium-high heat.
I add the sliced sausage and cook until browned and slightly crisp, about 5–7 minutes. I remove it from the pan and set it aside.
In the same skillet, I sauté the onion and garlic until fragrant, then add in the bell peppers, zucchini, and corn.
I cook the vegetables for 6–8 minutes, stirring occasionally, until they’re tender-crisp and starting to caramelize.
I return the sausage to the skillet and toss everything together. I season with salt, pepper, and a pinch of smoked paprika or chili flakes if I want more depth.
Right before serving, I sprinkle fresh cilantro over the top and squeeze a little lime juice for a bright finish.

Servings and timing

This recipe serves 4 to 5 people as a main dish. It takes about 10 minutes to prep and 15–20 minutes to cook, making it ready in 30 minutes or less.

Variations

Sometimes I add cherry tomatoes or green beans if I have extra summer produce to use up. I’ve also made it with chicken sausage or chorizo for a different flavor. If I want to stretch it further, I stir in cooked quinoa or rice right at the end. For a low-carb version, I skip the grains entirely and serve it as is.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat or microwave individual portions until heated through. It holds up well, and the flavors deepen even more after a day.

FAQs

Can I use frozen vegetables?

Yes, I sometimes use frozen corn or even frozen mixed bell peppers in a pinch. I just make sure to thaw and drain them well before adding to the skillet.

What kind of sausage works best?

I like using smoked beef sausage or turkey sausage, but any fully cooked sausage with bold flavor will work great.

Can I make this vegetarian?

Absolutely—I just skip the sausage or replace it with a plant-based alternative or grilled tofu.

What can I serve this with?

I usually serve it with rice, quinoa, or a crusty piece of bread. It’s also great on its own or topped with a fried egg for a hearty breakfast-for-dinner vibe.

Do I need to peel the zucchini?

No, I leave the skin on for texture and color. I just wash it well and slice it evenly for quick cooking.

Conclusion

This Summer Sausage and Veggies Skillet is one of my go-to dishes when I want something fresh, flavorful, and fast. It’s loaded with colorful vegetables and savory sausage, making it a complete and satisfying meal in one pan. Whether I’m cooking for myself or feeding a crowd, it always hits the spot with minimal cleanup and maximum taste.