You ever have one of those nights where you open the fridge and just stare like something gourmet’s gonna materialize on the shelf? Yeah. That was me last Tuesday. I was sweaty, tired, and this close to declaring it cereal-for-dinner night… again.
But there it was—some sausage I’d forgotten about, a zucchini that needed using yesterday, and two ears of corn I meant to grill on Sunday. And just like that, this little Sausage Summer Skillet was born. And oh honey, it was so good I made it again two days later—on purpose this time.
It’s got smoky sausage, sweet corn, crisp-tender zucchini, and a little garlic and basil to tie it all together. It’s the kind of meal that feels like you tried, even though you totally didn’t. And that, my friend, is the sweet spot.
Why You’ll Keep Coming Back to This One
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It’s fast. You’re eating in 30 minutes, tops.
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One skillet = less mess. Amen.
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Big summer flavor. That sausage with the fresh veggies? Heaven.
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Flexible as heck. Toss in whatever you’ve got—this recipe can take it.
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Leftovers? Better the next day. Cold, even. Just sayin’.
Ingredients You Probably Already Have (or Can Fake)
Listen, this is not a “run to the store” kind of meal. It’s more of a “what can I throw in a skillet and still feel good about myself” situation. Here’s what I used—and what you can use instead, if needed.
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Sausage: I used andouille (because I love a little kick), but kielbasa or even a smoked chicken sausage would be just fine. Mild or spicy, whatever your heart (or fridge) says.
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Zucchini: Halved lengthwise and sliced. Yellow squash works too. Or heck, use both. It’s a party.
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Corn: Fresh is summer gold, but frozen corn works great. I wouldn’t use canned unless it’s your only option—just rinse it real well.
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Bell pepper: Any color. Red adds sweetness, but orange or yellow will work beautifully. Green’s fine too—just a little less sweet.
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Onion & garlic: The flavor base. You know the drill.
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Basil: I chopped some from my little herb pot on the porch. If you’ve got dried, use less (about ½ tsp) and toss it in while sautéing.
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Red pepper flakes: Optional. But encouraged if you like a whisper of heat.
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Olive oil, salt, and black pepper: Of course.
Here’s How It Comes Together (Quick & Painless)
Grab your biggest skillet (I love cast iron for this—it just feels right), and let’s get going.
1. Brown the sausage
Heat a spoonful of olive oil over medium-high. Toss in those sausage slices and let them brown up, turning now and then. Should take about 5 minutes to get some nice color. Scoop ‘em out and set aside—don’t nibble too many.
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2. Sauté the onion and pepper
Make sure there’s still a little oil in the pan. If not, drizzle a smidge more. Add the chopped onion and bell pepper, sprinkle in a pinch of salt, and let it all soften up for about 4 minutes. Stir in the garlic and let that bloom for just 30 seconds. Remove everything to the sausage plate.
3. Zucchini time
If your pan’s dry, add a touch more oil. Toss in the zucchini and let it cook, undisturbed, for a few minutes so it can get a little golden. Stir and cook for another couple of minutes until it’s tender but not mushy.
4. In goes the corn
Fresh kernels go in now—just a quick 2-minute toss to warm them up and bring out that sweetness.
5. Everybody back in
Now toss the sausage, onion, and peppers back in. Sprinkle in your basil, some pepper flakes if you’re feelin’ spicy, and season to taste. Give it all a good stir and heat it through.
That’s it. Serve it straight from the skillet with a big spoon, or scoop it onto plates if you’re feelin’ fancy.
Want to Play With It?
You can totally riff on this. I have, plenty.
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Throw in cherry tomatoes with the zucchini—they’ll blister and burst into sweet little pockets.
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Add a fried egg on top. Trust me.
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Toss it with pasta or cooked rice if you’re feeding a crowd.
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Grate some sharp cheddar or crumbled feta over the top.
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Sprinkle with smoked paprika for extra depth.
Make it yours. That’s half the fun.
Leftovers? You Lucky Thing.
This skillet reheats like a dream.
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Fridge: Store in a lidded container up to 4 days.
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Freezer: Sure, though the zucchini might get soft. Still tasty.
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Reheating: A quick skillet reheat is best, but microwave works too. Maybe add a little butter or olive oil to wake it up.
And yes, I have eaten it cold, straight from the container, standing at the fridge. No shame.
So, Tell Me—What’s Your Skillet Story?
If you end up making this, I wanna know. Did you tweak it? Add something wild? Swap in green beans for zucchini or use leftover grilled corn? That’s what I love about meals like this—they’re never exactly the same twice.
Drop me a comment. Ask a question. Tell me about your chaotic fridge clean-outs. Or just say hi—I’m probably on my porch, sipping something cold, thinking about what to cook next.
From my messy kitchen to yours—cheers.
Sausage Summer Skillet
Ingredients
- 1 tbsp olive oil
- 12 oz cooked sausage such as andouille or kielbasa, sliced
- 2 cloves garlic minced
- 1 small yellow onion chopped
- 1 red bell pepper chopped
- 1 large zucchini halved and sliced
- 2 cups corn kernels about 3 ears
- 1/4 tsp red pepper flake optional
- 1/2 tsp dried basil or 1 tablespoon fresh, chopped
- Kosher salt and freshly ground black pepper to taste
Instructions
- Add olive oil to a skillet over medium-high heat. Once hot, add sausage and cook until starting to brown, stirring occasionally, about 5 minutes. Remove to a plate and set aside.
- Make sure you have 1–2 tablespoons of oil left in the skillet. Remove any extra to a bowl and set aside.
- To the skillet, add the bell pepper and onion. Cook until starting to soften, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove veggies to a plate with the sausage.
- Add zucchini to the skillet. If needed, add reserved oil to prevent sticking. Cook until zucchini softens and takes on some color, about 5 minutes. Add corn and cook for 2 minutes more.
- Stir in sausage, bell pepper, and onion. Add red pepper flakes if using, then season with salt and pepper. Stir in basil.
- Serve hot. Enjoy your colorful summer skillet!
Notes
Nutrition