Every week or so I pull out this sausage and vegetable skillet recipe when I find my fridge filled with veggies that just didn’t make the cut for other meals and it becomes an urgent situation to use them or lose them. Having this meal on standby for something delicious and flexible regularly solves my last minute “what’s for dinner” dilemma.
It’s such a quick and easy meal to serve your family, with the added benefit that it tends to lean more to the healthy side, compared to some of the other heavier meal I sometimes make. It’s packed full of flavor and it’s so flexible. Any fresh vegetables you have laying around can be added in, think yellow squash or broccoli. Seriously just chop it up and throw it all in. This recipe is meant to be flexible, so I promise you won’t be disappointed.
We like the Turkey Polska Kielbasa since the turkey is a little healthier for you, but we’ve tried other sausages in it too and were just as happy.
Plus, on occasion, I mix up the spices because I’ve been out of some of my normal go to options. Alternatively, you can make it that much simpler if you skip the individual spices and instead opt for Morton’s All-Season Spice.
Not to mention this is a one-skillet mess. My baby bump is so big at this point that it gets in the way of easily reaching the sink. When I clean up meals with lots of dishes I often look like I had a shower from all of the splash-back from trying to position myself in a way that fits around the sink. So I truly appreciate a tasty meal with easy clean-up.
Sausage & Vegetable Skillet Recipe
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Serves: 3
Ingredients:
- 2 Tbsp Extra Virgin Olive Oil
- 13 oz Turkey Polska Kielbasa, sliced into ¼” round pieces
- 1 Medium Zucchini, sliced into ¼” quartered cubes
- ½ Medium Onion, chopped into ¼” pieces
- 1 Bell Pepper, chopped into ¾” pieces
- ½ Can Petite Diced Tomatoes, drained
- ½ tsp Salt
- ½ tsp Dried Oregano
- ½ tsp Dried Parsley
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Black Pepper
- 1 tsp Minced Garlic
- 1 Scallion, chopped into ¼” pieces separating the hollow green parts and discarding the white end.
Steps:
- Wash and prep all of the veggies as suggested in the ingredients list.
- In a large non-stick skillet, heat 1 Tbsp olive oil over medium-high heat.
- Add sliced sausage and sauté for 1-2 minutes, flipping frequently until lightly browned on both sides. Remove from the pan and set aside. Leaving any fond (browned bits) in the bottom of the skillet.
- Reduce heat to medium. Add 1 Tbsp olive oil with zucchini, onion, and bell pepper. Sprinkle evenly with salt, oregano, parsley, garlic powder, onion powder, and black pepper. Stir occasionally for 5-10 minutes until onion is translucent and peppers and zucchini are close to tender.
- Add sausage back to the skillet with the tomatoes and minced garlic. Stir. Cover for 1-2 minutes so everything heats through.
- Garnish with the scallion and serve immediately.
Cheers!
