Whip Up a Delicious Meal in a Flash!
Hey there, kitchen adventurers! Do you ever have those evenings where dinner feels like a mountain to climb? You’re tired, you’re hungry, and the thought of a complicated recipe just won’t cut it. I totally get it! That’s exactly why I’m so thrilled to share this 20-Minute Sausage and Zucchini Skillet with you today. It’s the kind of meal that feels like a warm hug on a busy night – comforting, satisfying, and unbelievably easy to make. You’ll have a flavorful, home-cooked meal on the table before you know it, leaving you more time to relax and enjoy your evening!
Why You’ll Love This Recipe
- Super Fast: Seriously, it’s all done in about 20 minutes, from start to finish!
- Effortlessly Easy: Minimal chopping, simple steps – perfect for beginners or when you’re short on time.
- Perfect for Gifting: While this is a quick meal, the leftovers are fantastic and can be portioned out for easy lunches or even a “made-with-love” gift for a neighbor.
- Crowd-Pleasing Flavor: The savory sausage, tender veggies, and simple seasonings make this a hit with everyone, from picky eaters to seasoned foodies.
Gather Your Goodies: Ingredients
The beauty of this skillet dish is that it uses ingredients you probably already have or can easily pick up. Let’s see what we need:
- 2½ tablespoons olive or avocado oil: Your trusty cooking fat, keeping everything from sticking and adding a lovely base flavor.
- 4 fully cooked sausages, sliced into ¼ inch thick circles: I love using pre-cooked chicken or turkey sausage for a lighter option, but your favorite pork sausage works wonderfully too!
- 2 medium zucchini, cubed: These little green gems cook down beautifully and add a nice freshness.
- 1 onion, cut into ¾ inch pieces: A little sweetness and depth from the onion is essential.
- 1 bell pepper (any color), cut into ¾ inch pieces: Red, yellow, orange, or green – they all add a pop of color and a sweet crunch!
- ½ teaspoon salt: To enhance all those delicious flavors.
- ½ teaspoon dried oregano: A classic herb that plays so well with sausage and veggies.
- ½ teaspoon dried basil: More herbaceous goodness to bring it all together.
- ¼ teaspoon garlic powder: For that subtle garlic undertone.
- ¼ teaspoon onion powder: Amping up the oniony goodness without extra chopping.
- ¼ teaspoon black pepper: Just a touch of warmth.
- 1 teaspoon minced garlic: Fresh garlic is always a game-changer, adding that pungent, irresistible aroma.
- Fresh basil for garnish (optional): A little sprinkle of fresh basil at the end makes it look and taste extra special!
Let’s Get Cooking: Step-by-Step
Ready to see how simple this is? Grab your favorite skillet and let’s go!
- Heat Things Up: Grab a large skillet and pour in your olive or avocado oil. Place it over medium-high heat. You want it nice and warm, ready to get cooking!
- Brown the Sausage: Toss in your sliced sausages. Let them sizzle and brown nicely on both sides. This usually takes about 3-4 minutes. Browning adds so much flavor!
- Add the Veggies: Now, it’s time for the colorful cast: the cubed zucchini, onion pieces, and bell pepper pieces. Add them right into the skillet with the browned sausage.
- Season Like a Pro: Sprinkle in the salt, dried oregano, dried basil, garlic powder, onion powder, and black pepper. Give everything a good stir to coat those veggies and sausage with all those lovely seasonings.
- Garlic Power: Stir in that minced fresh garlic. Oh, the smell! It’s going to fill your kitchen with an amazing aroma.
- Veggie Perfection: Continue to cook, stirring occasionally, for about 8-10 minutes. You’re looking for the vegetables to be tender-crisp – cooked through but still with a little bit of bite.
- Garnish and Serve: If you’re feeling fancy, tear some fresh basil leaves and sprinkle them over the top. It adds a burst of freshness and color. And that’s it! Your delicious 20-minute meal is ready to be enjoyed.
Mix It Up: Substitutions & Additions
While this recipe is fantastic as is, it’s also super adaptable! Feel free to play around with it:
- Veggies: Don’t have zucchini? Try broccoli florets, chopped carrots, snap peas, or even some halved cherry tomatoes towards the end of cooking.
- Sausage: As mentioned, any fully cooked sausage works. If you’re feeling adventurous, try a spicy Italian sausage or even chorizo for a different flavor profile. For a vegetarian option, you could use plant-based sausage or even add a can of drained and rinsed chickpeas for protein.
- Spices: Want a little heat? Add a pinch of red pepper flakes. Love Italian flavors? A dash of Italian seasoning blend would be perfect.
- Sauce It Up: For a little extra moisture and tang, you could stir in a tablespoon or two of your favorite marinara sauce or even a splash of balsamic glaze in the last few minutes of cooking.
Your Guide to Skillet Success
Here are a few tips to make sure your 20-Minute Sausage and Zucchini Skillet turns out perfectly every time:
- Uniform Cuts: Try to cut your vegetables into similar-sized pieces. This ensures they cook evenly.
- Don’t Crowd the Pan: If your skillet is too full, the ingredients will steam instead of sauté. If you have a very large amount of veggies, consider cooking them in two batches or using a larger skillet.
- Pre-Cooked Sausage is Key: Because this dish cooks so quickly, using pre-cooked sausage is essential so it’s heated through and browned beautifully.
- Prep Ahead: If you want to save even more time on a busy night, chop your onion and bell pepper the day before and store them in an airtight container in the fridge.
Savor Those Leftovers: How to Store It
This skillet dish is just as delicious the next day! Once cooled completely, store any leftovers in an airtight container in the refrigerator. It should stay fresh for up to 3-4 days. To reheat, you can gently warm it in a skillet over medium-low heat or microwave it until heated through.
Frequently Asked Questions
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Can I use fresh garlic instead of garlic powder?
Absolutely! I actually recommend it. The recipe calls for 1 teaspoon of minced fresh garlic added in step 5 for a burst of fresh flavor. The garlic powder is just an extra boost!
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What kind of sausage should I use?
Any fully cooked sausage will work! Chicken, turkey, pork, or even plant-based sausages are all great choices. Just make sure they are pre-cooked, as this recipe doesn’t have enough time to cook raw sausage through.
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Can I add more vegetables?
Yes, definitely! Just be mindful of cooking times. Heartier vegetables like broccoli or carrots might need a few extra minutes, so you can add them a bit earlier. Softer vegetables like mushrooms or spinach can be added towards the end.
20-Minute Sausage and Zucchini Skillet
Equipment
- Large skillet
- Airtight container for storing leftovers
Ingredients
Main ingredients
- 2.5 tablespoons olive or avocado oil
- 4 fully cooked sausages sliced into ¼ inch thick circles
- 2 medium zucchini cubed
- 1 onion cut into ¾ inch pieces
- 1 bell pepper any color, cut into ¾ inch pieces
- 0.5 teaspoon salt
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.25 teaspoon black pepper
- 1 teaspoon minced garlic fresh
- Fresh basil for garnish (optional)
Instructions
- Grab a large skillet and pour in your olive or avocado oil. Place it over medium-high heat.
- Toss in your sliced sausages. Let them sizzle and brown nicely on both sides. This usually takes about 3-4 minutes.2.5 tablespoons olive or avocado oil
- Add the cubed zucchini, onion pieces, and bell pepper pieces to the skillet with the browned sausage.2.5 tablespoons olive or avocado oil
- Sprinkle in the salt, dried oregano, dried basil, garlic powder, onion powder, and black pepper. Give everything a good stir to coat.2.5 tablespoons olive or avocado oil
- Stir in the minced fresh garlic.2.5 tablespoons olive or avocado oil
- Continue to cook, stirring occasionally, for about 8-10 minutes, until the vegetables are tender-crisp.
- If desired, tear some fresh basil leaves and sprinkle them over the top before serving.2.5 tablespoons olive or avocado oil