This recipe really needs to be for your weeknight dinner rotation. It’s simply one of those brief food that’s perfect for when I don’t really want to be inside the kitchen. You have the ones nights too, don’t you? Those nights while the concept of arising with some thing to eat, making it, after which cleansing it up… I’m exhausted simply considering it. But this one skillet marvel involves minimum prep and smooth up. It’s easy sufficient to do after I need to do not anything.

20 Minute Skillet Sausage & Zucchini

 

INGREDIENTS

  • 2 1/2 tbsp olive or avocado oil
  • 4 fully cooked sausagessliced into circles 1/4 inch thick
  • 2 medium zucchinicubed
  • 1 onioncut into 3/4 inch pieces (close to same size as zucchini)
  • 1 bell pepperany color, cut into 3/4 inch pieces (close to same size as zucchini)
  • 1/2 tsp salt
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp pepper
  • 1 tsp garlicminced

INSTRUCTIONS

  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add sliced sausage. Sautè, flipping sausage frequently, for 1 to 2 minutes or until sausage slices have some browning. Remove from pan and set aside.
  • Reduce heat to medium. Add remaining 1 1/2 tablespoons of oil to skillet with the zucchini, onion, and bell pepper. Sprinkle with salt, oregano, basil, garlic powder, onion powder, and pepper. Stir. Let cook until the onion is translucent and peppers and zucchini are close to tender, about 5 to 10 minutes.
  • Add sausage back to the skillet along with minced garlic. Stir. Cover so everything heats through for 1 to 2 minutes. Taste. Add extra salt if desired. Garnish with chopped fresh basil (optional).

see full recipe and instruction at thewholecook

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