Sausage Summer Squash Skillet

Sausage Summer Squash Skillet

This is a quick and easy one-pan meal that’s perfect for a weeknight dinner. The sausage adds savory flavor, while the summer squash cooks up tender-crisp. You can customize this recipe with your favorite vegetables and seasonings.

Ingredients:

• 2 tablespoons olive oil
• 1 pound Italian sausage (casings removed), sliced
• 1 medium zucchini, sliced 1/2-inch thick
• 1 medium yellow squash, sliced 1/2-inch thick
• 1 red onion, thinly sliced
• 1 red bell pepper, thinly sliced (optional)
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup chopped fresh basil (or 1 tablespoon dried basil)
• 1/4 cup dry white wine (optional)
• 1/2 cup chicken broth
• Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned on all sides, about 5 minutes.
2. Drain any excess grease from the skillet. Add the zucchini, yellow squash, onion, and bell pepper (if using) to the skillet with the sausage. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are tender-crisp.
3. Add the garlic, oregano, and red pepper flakes (if using) to the skillet and cook for 30 seconds, until fragrant.
4. Stir in the basil, white wine (if using), and chicken broth. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly.
5. Season with salt and pepper to taste. Serve immediately.

Tips:

• For a vegetarian option, omit the sausage and add an extra 1/2 cup of chopped vegetables.
• You can use any type of sausage you like, such as chicken sausage, turkey sausage, or spicy chorizo.
• If you don’t have white wine, you can substitute with chicken broth or water.
• Serve this dish with a side of rice, quinoa, or pasta.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.