20 Minute Sausage and Zucchini Skillet

This quick skillet dinner blends perfectly seasoned sausage, zucchini, peppers, and onions into a satisfying meal needing just 20 minutes.

Prep Time 5

Cook Time 15

Total Time 20

Servings 4 servings

Calories 288 kcal

2½ tablespoons olive or avocado oil to get that skillet nice and hot for browning
4 fully cooked sausages sliced thin so they heat up fast and soak in spices
2 medium zucchini cubed about the same size as your onions and peppers
1 onion cut into chunky ¾ inch pieces
1 bell pepper in any color you like
½ teaspoon salt to bring out flavors
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon black pepper for a little kick
1 teaspoon minced garlic to get aromatic goodness

First off, heat your olive or avocado oil in that big skillet over medium heat. You want it shimmering but not smoking hot.
Next, toss in your sliced sausages. Let them brown nice and golden on both sides. This should take about 5 minutes.
Add in your cubed zucchini, onion, and bell pepper. These veggies bring crunch and sweetness to this skillet meal.
Now sprinkle your salt, oregano, basil, garlic powder, onion powder, and black pepper evenly over everything. Mix in that minced garlic last so it gets all cozy with the veggies and sausage.
Give it all a good stir to combine those flavors. Then close your pressure cooker lid, making sure the sealing ring is in place to lock in all that steam.
Set on high pressure for about 7 minutes. When it's done, let it sit for a natural release for maybe 5 minutes.

Once it cools, store leftovers in an airtight container in the fridge for about 4 days. Reheat with a sprinkle of water or broth to avoid drying out.