This one-pan dinner with sausage, corn, and zucchini packs in a ton of flavor
Ingredients
1 large zucchini (10 to 12 ounces), halved lengthwise, then cut crosswise into 1/4-inch-thick slices (about 2 3/4 cups)
3/4 teaspoon kosher salt, divided
2 tablespoons olive oil, divided
12 to 14 ounces andouille sausage, sliced crosswise into 1/2-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 1/2 cups)
1/2 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
Coarsely chopped fresh cilantro or parsley leaves (optional)
Instructions
Toss 1 sliced large zucchini and 1/2 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, 1/2 teaspoon chili powder, the remaining 1/4 teaspoon kosher salt, and 1/4 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.
