Kielbasa & Summer Squash Skillet with Lemon & Dill
Ingredients
- 1 poundkielbasa
- 1 poundyellow squash
- 1 poundzucchini
- 1red onion
- 3 clovesgarlic
- 2 tablespoonolive oil
- ¼ cupfresh dill
- 1lemon
- ·salt
- ·black pepper
Prep
- 01
Slice kielbasa into 1/4-inch thick coins.
- 02
Cut yellow squash and zucchini into half-moons.
- 03
Dice 1 red onion.
- 04
Mince 3 cloves garlic.
- 05
Chop fresh dill.
- 06
Juice 1 lemon.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add kielbasa coins and cook for 3–4 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
- 03
In the same skillet, add squash, zucchini, and red onion. Cook for 5–6 minutes, stirring often, until just tender and beginning to caramelize.
- 04
Add minced garlic and cook for 30 seconds until fragrant.
- 05
Return kielbasa to the skillet. Squeeze lemon juice over everything, then toss in fresh dill. Stir and warm through for 1–2 minutes.
- 06
Taste and adjust salt and black pepper. Serve warm.
Spice Tips
For a subtle kick, add 1/4 teaspoon red pepper flakes when you cook the squash. A pinch of smoked paprika deepens the kielbasa's earthiness. Fresh cracked black pepper is key for brightness here.
This dish comes together in 20 minutes and tastes best served warm, not reheated. Leftovers can be chilled and eaten as a cold salad the next day.