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Spicy Sausage and Summer Squash Skillet

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Spicy Sausage and Summer Squash Skillet recipe by Barefeet In The Kitchen

Fresh zucchini, grilled corn, and sausage are quickly sautéed and tossed with a handful of spices to create this super easy one-skillet meal. This easy dinner is also known as, “What to do with the BBQ leftovers?”

I made this for the first time last year using a bunch of leftovers from a summer barbecue with friends. Ever since then, I intentionally throw some extra brats on the grill and I remember to save a few ears of corn too. This tasty meal takes almost no effort to put together and it tastes fantastic. The sausage adds great flavor to the vegetables and the fresh zucchini is the perfect compliment to the grilled corn.

If you’re looking for more recipes to make the most of your zucchini harvest this year, check out a few more of our Summer Squash Recipes. For a special treat, these Zucchini Fritters are a fantastic way to make the most of your summer’s harvest.

Print
Spicy Sausage and Summer Squash Skillet
Servings: 4 -5 servings
Ingredients
  • 4 bratwurst sausages grilled, sliced about 1/4" thick
  • 4 ears of corn grilled, cut from the cobs
  • 3-4 Italian zucchini medium size, sliced about 1/4" thick
  • kosher salt and fresh cracked pepper to taste
  • 1/2 - 1 teaspoon chili powder I used NM red chile powder
  • 1/2 teaspoon oregano
  • 1 tablespoon chopped Italian parsley
Instructions
  1. In a large skillet, saute the zucchini along with a tablespoon or two of water. Sprinkle salt and pepper to taste. Cook on medium heat for about 5 minutes. Cover with lid to steam slightly.
  2. Add the sliced sausage, corn, oregano and chili powder and heat on medium low until warm, about 2-3 minutes. Stir gently and coat well with the spices. When the zucchini is tender, but still crisp, the skillet is ready to eat. Sprinkle with parsley, just before serving. Enjoy!
Notes

Start with less chili powder and slowly add more as desired. This is a great level of spice without too much heat for me and my husband defines it as spicy without the heat. The whole family enjoyed this meal.

(Recipe originally published 8-6-2011 – notes updated 6-19-2014)

ONE YEAR AGO TODAY: Chocolate Chip Macadamia Nut Banana Bread
TWO YEARS AGO TODAY: Vanilla Bean Coconut Milk Ice Cream
THREE YEARS AGO TODAY: Berry Pudding Cakes

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About Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  4. North says

    Cranberry Morning: Hippie cookbook? How long do they need to be tenderized?

    I've made something just like this with onion rather than corn. Tasty combination!
    Reply

  7. Epimedium says

    So since you're using no oil in the pan, this is really only a steam versus a saute? Just wanted to make sure you weren't sauting or browning briefly prior to adding the water. This looks delicious!
    Reply

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