Summer Skillet

24 day challenge recipes, Home, Recipes

It’s summer and that means one thing…CSA box!!


Fresh fruit and veggies straight from the farm! I often find myself overwhelmed with zucchini, squash, eggplant, peppers and tons of other yummy local produce items. This is one of my favorite ways to “use up” those veggies!

I make this in quantity because my family will eat every last bit of it. Recipe can easily be cut down.


Ingredients: (Use veggies you have on hand. This is just my favorite mix )

2 large zucchinI

6 yellow summer squash

1 sweet onion

3 tomatoes or several grape tomatoes

3 banana peppers

1 cup of corn off the cob

1 green pepper

1 red pepper

3 large potatoes

4 large links of sausage (I use turkey kielbasa or venison)

4 cups cooked whole wheat pasta

1/2 cup parmesan cheese

olive oil

salt and pepper


Prep all veggies. Cut all in near equal sizes. Saute in some olive oil in this order: potatoes and onions for 5 minutes, add zucchini, peppers and squash, cook for five more minutes, add corn and tomatoes and continue to cook on medium stirring often.

While veggies are cooking, boil your pasta. Chop sausage into 1/4 inch slices and saute in separate pan. Add to veggie mix after browned. Salt and pepper mix to taste. Strain pasta and toss in with veggies. Sprinkle in parmesan cheese and toss.

*note in my picture you can barely make out the veggies. I have five kids haha. If you cook them long enough, they “vanish” but the flavor remains. If you are cooking for adults, no need to cook so long.

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