Sausage & Summer Squash Skillet with Lemon & Herbs
Ingredients
- 1 poundItalian sausage (hot or sweet)
- 2 mediumyellow squash
- 2 mediumzucchini
- 3 clovesgarlic
- 1lemon
- ¼ cupfresh basil
- ¼ cupfresh parsley
- 2 tablespoonolive oil
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ⅛ teaspoonred pepper flakes (optional)
Prep
- 01
Dice 2 medium yellow squash and 2 medium zucchini into 1/2-inch pieces.
- 02
Mince 3 cloves garlic.
- 03
Chop 1/4 cup fresh basil and 1/4 cup fresh parsley.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove sausage from casings and crumble into the pan. Cook for 5–6 minutes, stirring occasionally, until browned. Drain excess fat if needed and set sausage aside on a plate.
- 02
Add remaining 1 tablespoon olive oil to the same skillet. Add the minced garlic and cook for 30 seconds until fragrant.
- 03
Add the diced yellow squash and zucchini to the skillet. Cook for 6–8 minutes, stirring occasionally, until tender-crisp and lightly golden.
- 04
Return the sausage to the skillet and toss with the vegetables. Zest the lemon into the pan, then squeeze the juice over everything. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if using. Cook for 1 minute more.
- 05
Remove from heat and stir in the chopped basil and parsley. Taste and adjust seasoning. Serve immediately.
Spice Tips
The recipe is naturally bright and herbaceous. For more depth, add a pinch of smoked paprika with the garlic. For subtle heat, increase the red pepper flakes to 1/4 teaspoon. A splash of white wine (about 1/4 cup) deglazes the pan nicely if you'd like extra richness.
This skillet dinner comes together in about 20 minutes. For a heartier meal, serve over couscous or pasta. Leftovers reheat gently on the stovetop.