Cajun Sausage And Summer Vegetable Skillet

1 large zucchini (10 to 12 ounces), halved lengthwise, then cut crosswise into ¼-inch-thick slices (about 2 ¾ cups)

¾ teaspoon kosher salt, divided

2 tablespoons olive oil, divided

12 to 14 ounces andouille sausage, sliced crosswise into ½-inch-thick rounds

2 cups fresh or frozen corn kernels (from 3 ears; no need to thaw if using frozen corn)

1 medium red bell pepper, diced (about 1 ½ cups)

½ teaspoon chili powder

¼ teaspoon freshly ground black pepper

Coarsely chopped fresh cilantro or parsley leaves (optional)

Toss 1 sliced large zucchini and ½ teaspoon of the kosher salt together in a large bowl.
Heat 1 tablespoon of the olive oil in a 12-inch skillet or frying pan over medium heat until shimmering. Add 12 to 14 ounces sliced andouille sausage in an even layer and cook until browned, 4 to 5 minutes per side. Meanwhile, pat the zucchini dry with paper towels. Using tongs or a slotted spoon, transfer the sausage to a bowl or plate.
Increase the heat to medium-high and add the remaining 1 tablespoon olive oil. Add the zucchini to the skillet in an even layer. Cook, stirring occasionally, until browned and tender, 3 to 4 minutes.
Stir in 2 cups corn kernels, 1 diced medium red bell pepper, ½ teaspoon chili powder, the remaining ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Cook, stirring occasionally, until the vegetables are tender, 3 to 4 minutes. Stir in the sausage. Top with coarsely chopped fresh cilantro if desired.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍳Skillet

CuisineCajun

Occasions📆EverydaySummer Meals

Season☀️Summer

DifficultyEasy ⏰ 25m