I made this for the first time last year using a bunch of leftovers from a summer barbecue with friends. Ever since then, I intentionally throw some extra brats on the grill and I remember to save a few ears of corn too. This tasty meal takes almost no effort to put together and it tastes fantastic. The sausage adds great flavor to the vegetables and the fresh zucchini is the perfect compliment to the grilled corn.
If you're looking for more recipes to make the most of your zucchini harvest this year, check out a few more of our Summer Squash Recipes!
COOK'S NOTE: Start with less chili powder and slowly add more as desired. This is a great level of spice without too much heat for me and my husband defines it as spicy without the heat. The whole family enjoyed this meal.
Yield: 4-5 servings
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
1/2 - 1 teaspoon chili powder, I used NM red chile powder
1/2 teaspoon oregano
1 tablespoon chopped Italian parsley
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, about 2-3 minutes. Stir gently and coat well with the spices. When the zucchini is tender, but still crisp, the skillet is ready to eat. Sprinkle with parsley, just before serving. Enjoy!
(Recipe originally published 8-6-2011 - notes updated 6-19-2014)
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