If you’re anything like me, you love a good dish of sausage and peppers. One of my best friend’s dad’s used to make an outstanding Sicilian-style version that was roasted in the oven with baby potatoes, but I thought it being summer and all, that a lightened up stove top version was in store. Using zucchini instead of peppers gives this dish some warm-weather flair, along with some sliced jalapenos for a bit of a Southern California kick. The combination of meaty chicken sausages with sautéed vegetables, and a sprinkling of parmesan and basil to complete this recipe, offers a refreshing approach to a classic meal.
Cooking sausages in a hot skillet couldn’t be simpler, especially if you do a couple of things. For starters, sear the sausages for a couple of minutes in oil in the skillet, before adding hot water to the pan and cover with a lid for a quick steam, to ensure they cook through. The vegetables are then added right on top of the sausages, all except the zucchini, so it doesn’t overcook. The zucchini is added to pan just a couple of minutes before completion for a perfect fork-tender touch.
This entire meal is done in about 15 minutes and you can serve it straight out of the pan for a super casual family-style dinner. You could pair it with a side of polenta, pasta or fold it up in a toasted bun, but I like to eat it just like this on a hot summer evening.
3-4 large chicken sausages, any variety
1 small white onion, sliced
1 small jalapeno, sliced
1 clove garlic, sliced
1 medium zucchini, sliced
1 tablespoon butter
1/4 cup parmesan cheese, grated
6 basil leaves, sliced (chiffonade)
oil for cooking
salt & pepper
- In an iron or metal skillet add 2 teaspoons oil and place over medium-high heat. Add sausages to the pan and cook on first side for 2 minutes. Flip over and add 1/2 hot water to pan and cover with lid. Reduce heat to medium and let sausages cook for 5 minutes.
- Remove lid and add onions, jalapenos, and garlic. Stir vegetables around sausages to cook for 6 minutes. Sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, stir. Add zucchini and place lid over pan and cook for 2 minutes.
- Remove lid and stir to combine. Cook for 2 minutes, stirring occasionally.
- Remove from heat and sprinkle with parmesan and basil. Serve hot. Enjoy!