Ingredients
- 1 lb turkey or beef sausage, sliced into rounds
- 1 tablespoon olive oil
- 1 bell pepper, sliced (any color)
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- ½ teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- ½ cup shredded Parmesan cheese (optional)
- Fresh parsley for garnish
Instructions
Before you start cooking, slice the sausage into bite-sized rounds. Then, wash and cut all the vegetables—bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes. Mince the garlic and set everything aside.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the sliced sausage in a single layer. Cook for about 5–7 minutes, stirring occasionally, until the sausage is browned and slightly crispy on the edges. Once done, transfer it to a plate and set aside.
In the same skillet, add the red onion and bell pepper. Sauté for 2–3 minutes until they start to soften. Then, add the zucchini, yellow squash, and minced garlic. Stir well and cook for another 5 minutes, allowing the vegetables to become tender while still slightly crisp.
Sprinkle the smoked paprika, Italian seasoning, red pepper flakes (if using), salt, and black pepper over the vegetables. Stir everything together so the flavors meld.
Return the cooked sausage to the skillet and add the halved cherry tomatoes. Stir everything together and cook for another 3–4 minutes until the tomatoes soften slightly and everything is well combined.
If using Parmesan cheese, sprinkle it over the skillet just before serving. Garnish with fresh parsley for an extra pop of color and freshness. Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 20g