Zucchini Stir Fry
Zucchini Stir Fry is a vibrant and flavorful dish that brings together fresh vegetables for a delightful meal. This quick and easy recipe features tender zucchini, colorful bell peppers, and crunchy carrots, all sautéed to perfection with garlic and a splash of soy sauce. Perfect for busy weeknights or impressing guests, this dish is not only visually stunning but also gluten-free and vegetarian-friendly. Enjoy it on its own or serve it over rice or noodles for a satisfying dinner in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Ingredients
Scale
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 medium carrots, julienned
- 3 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons extra virgin olive oil
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- Prepare the vegetables: Wash and slice the zucchinis into half-moons, julienne the carrots, and chop the bell peppers.
- Heat the pan: In a large skillet or wok, heat olive oil over medium-high heat until shimmering.
- Sauté garlic: Add minced garlic to the pan and cook for about 30 seconds until fragrant.
- Cook veggies: Toss in zucchini, bell peppers, and carrots; sauté for 5-7 minutes until tender but still crisp.
- Add soy sauce: Drizzle with soy sauce and stir continuously for another 1-2 minutes until everything is well-coated.
- Finish: Sprinkle with sesame seeds before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added protein, include tofu or chicken in your stir fry. Experiment with other vegetables like broccoli or snap peas for variety. Leftovers can be stored in an airtight container in the fridge for up to three days.