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–+ servings

Farmers’ Market Sourdough Skillet

Everyone needs an easy and reliable weeknight dinner recipe; one you can rely on when you’re stressed or short on time and just need to get dinner on the table. This sourdough skillet recipe is a standby in our kitchen for times like these. Fresh summer produce is perfect for this recipe. It’s especially good for using up those last few peppers or zucchini that linger in the crisper drawer of your fridge. However, feel free to substitute with whatever you’ve got. In the wintertime, you can use butternut squash instead of zucchini. In the spring, use fresh asparagus if you have it. These skillet dinners never disappoint!
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Servings: 8

Ingredients

Ingredients for the Filling

  • 2 tablespoons olive oil
  • 1 small onion diced
  • 1 pound loose Italian sausage meat
  • 1 small zucchini sliced
  • 1 medium tomato chopped
  • 1 large bell pepper diced
  • 1/2 teaspoon salt

Ingredients for the Topping

  • 1 1/2 cups 375 grams sourdough discard
  • 3 eggs
  • 3 tablespoons melted butter
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 cup shredded cheddar cheese
  • 1/2 teaspoon salt

Instructions

  • Directions
  • Preheat the oven to 400ºF (204ºC).
  • In a 12-inch cast iron skillet over medium heat, warm the olive oil. Add the onion and sauté for about 7 minutes, or until fragrant and translucent. Add the sausage meat, breaking it up with your spatula, and cook it for about 10 minutes, or until well browned. Stir in the zucchini, tomato, and pepper and sprinkle with salt. Sauté for about 6 minutes more, or until tender. Turn off the heat while you prepare the topping.
  • To make the topping, mix the sourdough discard, eggs, parsley, baking powder, salt, garlic powder, and melted butter in a medium mixing bowl until it forms a uniform batter. Pour the sourdough mixture into the skillet over the meat and vegetables. Then, top it with grated cheddar cheese.
  • Transfer the skillet to the oven and bake for 25 minutes, or until cooked through and golden on top.
  • Serve warm, and store any leftovers in an airtight container in the fridge for up to 5 days.
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