Go Back
Adam

Summer Dinner – Sausage and Veggies Skillet with Bell Peppers, Zucchini, and Corn

Summer Dinner – Sausage and Veggies Skillet is a vibrant, one-pan meal that celebrates peak-season produce with bold, savory flavor. Juicy beef or chicken sausage sizzles alongside sweet bell peppers, tender zucchini, and fresh corn for a dinner that’s fast, colorful, and satisfying—perfect for warm evenings when you want big flavor without heavy cooking. This skillet comes together quickly, uses simple ingredients, and keeps cleanup minimal. It’s equally great served on its own or paired with rice or crusty bread. Perfect for: Easy summer dinners One-pan meals Busy weeknights Family-friendly cooking
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb beef or chicken sausage sliced
  • 2 tablespoons olive oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 2 medium zucchini sliced into half-moons
  • 1½ cups corn kernels fresh or frozen
  • 2 garlic cloves minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • Salt to taste
  • Fresh parsley chopped (for garnish)
  • These ingredients create a dish that’s savory colorful, and perfectly balanced.

Equipment

  • Large skillet or sauté pan
  • Knife
  • Cutting board
  • Measuring spoons
  • Wooden spoon or spatula

Method
 

Step 1:
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Step 2:
  1. Add the sliced sausage and cook for 4–5 minutes, turning occasionally, until browned. Remove from the skillet and set aside.
Step 3:
  1. Add the remaining tablespoon of olive oil to the skillet.
Step 4:
  1. Add the bell peppers and zucchini. Cook for 4–5 minutes until just tender but still vibrant.
Step 5:
  1. Stir in the corn and minced garlic. Cook for 1–2 minutes until fragrant.
Step 6:
  1. Season with Italian seasoning, smoked paprika, black pepper, and salt. Stir well.
Step 7:
  1. Return the sausage to the skillet and toss everything together.
Step 8:
  1. Cook for another 2–3 minutes until heated through and well combined.
Step 9:
  1. Remove from heat and garnish with fresh parsley.
  2. Serve hot straight from the skillet.

Notes

🧊 Storage & Reheating
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating:
Reheat in a skillet over medium heat or in the microwave
🥄 Variations
Spicy version: Add chili flakes
Herb-forward: Add fresh basil or thyme
Extra veggies: Add mushrooms or green beans
Low-carb: Serve as-is
Hearty bowl: Serve over rice or quinoa
Each variation keeps the skillet fresh, flexible, and crowd-pleasing.
❓ 10 FAQs
What sausage works best?
Beef or chicken sausage works perfectly.
Can I use frozen corn?
Yes, no need to thaw first.
Is this dish spicy?
No, it’s mild and flavorful.
Can kids eat this?
Yes, it’s family-friendly.
Do I need to peel zucchini?
No, the skin adds texture and color.
Can I make it ahead?
Yes, it reheats well.
Is this gluten-free?
Yes, if using gluten-free sausage.
Can I double the recipe?
Yes, use a larger skillet.
What pairs well with it?
Rice, salad, or crusty bread.
Can I cook this on high heat?
Medium-high is ideal to avoid burning.
🏁 Conclusion
Summer Dinner – Sausage and Veggies Skillet is everything you want in a warm-weather meal: fast, colorful, flavorful, and satisfying. With juicy sausage and fresh vegetables cooked in one pan, it’s a recipe you’ll keep on repeat all summer long.