Spicy Sausage and Summer Squash Skillet

a.k.a. What to do with the BBQ leftovers? This was a tasty meal that took almost no effort to put together. The sausage was spicy enough to add some additional flavor to the dish and the tender crisp zucchini combined perfectly with the grilled corn.

Spicy Sausage and Summer Squash Skillet

4 bratwurst sausages, grilled, sliced about 1/4" thick
4 ears of corn, grilled, cut from the cobs
3-4 Italian zucchini, medium size, sliced about 1/4" thick
kosher salt and fresh cracked pepper to taste
1 teaspoon chili powder, I used NM red chile powder *
1/2 teaspoon oregano
Italian parsley, garnish

In a large skillet, saute the zucchini along with a tablespoon or two of water. Sprinkle salt and pepper to taste. Cook on medium heat for about 5 minutes. Cover with lid to steam slightly.

Add the sliced sausage, corn, oregano and chili powder and heat on medium low until warm. Stir gently and coat well with the spices. When the zucchini is tender, but still crisp, the skillet is ready to eat.

* Adjust the seasonings to your preference. Start with less chili powder and slowly add more as desired. This was a great level of spice without too much heat for me. I thought it was fairly spicy. My husband defined it as spicy without the heat. We both enjoyed this meal.

Click here for printable recipe