Name: Zucchini Stir Fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 2 medium zucchini (sliced into half-moons); 1 red bell pepper (sliced); 1 small onion (sliced); 2 cloves garlic (minced); 1 tablespoon fresh ginger (minced); 2 tablespoons soy sauce or tamari; 1 tablespoon oyster sauce (optional); 1 teaspoon sesame oil; 1 tablespoon vegetable oil; ½ teaspoon red pepper flakes (optional); Salt and black pepper to taste; Sesame seeds and green onions for garnish (optional)

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If you’re craving a quick, delicious, and vibrant veggie dish, Zucchini Stir Fry is the answer you didn’t know you needed! This recipe delivers all the best things about stir frying—crisp-tender veggies, irresistible aromatics, and a glossy, umami-rich sauce—in just 20 minutes flat. Whether you’re serving it as a zippy side or a light main, the mix of zucchini, bell pepper, and onion with ginger and garlic gives serious flavor payoff with almost no effort. If you’re searching for a recipe that’s as easy as it is satisfying, this Zucchini Stir Fry absolutely checks every box.

Ingredients You’ll Need

One of the main joys of making stir fry is how a handful of fresh, colorful ingredients transform into something truly special. Each component brings its own magic—whether it’s crisp texture or deep savory flavor—so don’t skip any!

Zucchini: Sliced into half-moons, it adds a tender bite and soaks up all the saucy flavor.
Red bell pepper: Sliced for sweetness and a pop of vibrant color that makes the whole dish cheerful.
Onion: Brings savory depth and a satisfying crunch once stir-fried.
Garlic: Minced fresh for a pungent, aromatic kick that’s essential in great stir fries.
Fresh ginger: Adds zing and warmth, balancing all the other flavors perfectly.
Soy sauce or tamari: The salty backbone of the sauce—use tamari or coconut aminos for gluten-free.
Oyster sauce (optional): Provides a subtle umami richness if you have it handy.
Sesame oil: Just a drizzle lends nutty aroma and depth to the finished dish.
Vegetable oil: Neutral and high heat-tolerant for perfect stir frying.
Red pepper flakes (optional): Gives a gentle punch of heat—adjust for your ideal spiciness.
Salt and black pepper: Lets you fine-tune the flavor to your liking.
Sesame seeds and green onions (optional): The ultimate garnish duo for crunch and brightness.

How to Make Zucchini Stir Fry

Step 1: Prep Your Veggies and Aromatics

Start by slicing the zucchini into half-moons, the red bell pepper into thin strips, and the onion into slivers. Mince the garlic and ginger. Laying everything out in advance is a top stir fry tip—the process moves quickly, so you’ll want your ingredients at the ready before you even heat your pan.

Step 2: Sauté the Onion and Bell Pepper

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and red bell pepper. Stir fry for 2 to 3 minutes until they start to soften and their colors pop, but they’re still plenty crisp.

Step 3: Infuse with Garlic and Ginger

Add the minced garlic and ginger. Give everything a quick toss and let the aromatics sizzle for about 30 seconds—just until they become fragrant and release that punchy aroma that makes stir fry irresistible.

Step 4: Add the Zucchini

Toss in your sliced zucchini and continue stir frying for another 4 to 5 minutes. You want the zucchini to turn just barely tender but still have a wonderful bite—no soggy vegetables here. Keep those veggies moving for an even cook.

Step 5: Finish with Sauce and Seasonings

Pour in the soy sauce (or tamari), oyster sauce if using, sesame oil, and scatter the red pepper flakes over. Season with a sprinkle of salt and black pepper. Toss everything well so the sauce coats all the veggies, and cook for just a minute longer to fully bring the flavors together.

Step 6: Garnish and Serve

Remove your pan from the heat and, if you like, shower the finished stir fry with sesame seeds and a scattering of sliced green onions. Serve up right away while everything’s piping hot—it’s simply fantastic over fluffy white rice or as a bright side to your main meal.

How to Serve Zucchini Stir Fry

Garnishes

A sprinkle of sesame seeds instantly makes this Zucchini Stir Fry look like it came straight from your favorite restaurant, while sliced green onions add freshness and color. For a fun crunch, try tossing in some toasted chopped peanuts or cashews just before serving.

Side Dishes

This dish is versatile: pile your Zucchini Stir Fry on a bed of steamed jasmine or brown rice for a full meal, or pair it with simple grilled chicken, tofu, or shrimp. It also shines next to stir-fried noodles or as part of an Asian-inspired spread with dumplings and spring rolls.

Creative Ways to Present

If you want to get playful, try stuffing your Zucchini Stir Fry into lettuce wraps for a low-carb lunch, or toss with rice noodles for a speedy noodle bowl. For entertaining, serve it family-style on a big platter topped with extra herbs and hot sauce so everyone can help themselves.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (lucky you!), cool the Zucchini Stir Fry to room temperature, then transfer to an airtight container. It will keep well in the refrigerator for up to 3 days without losing much of its lovely texture and flavor.

Freezing

While the Zucchini Stir Fry is best enjoyed fresh, you can freeze cooled portions for up to 2 months. Be aware that zucchini may soften more once thawed, but the flavors will still make it delicious. Thaw overnight in the fridge for the best results.

Reheating

To reheat, simply add the refrigerated or thawed stir fry back to a hot skillet with a splash of water or broth. Stir gently over medium heat until warmed through—this helps preserve the crisp-tender vegetables and keeps the sauce from drying out.

FAQs

Can I make Zucchini Stir Fry low sodium?

Absolutely! Just use low-sodium soy sauce or coconut aminos in place of regular soy sauce, and skip the extra salt. You’ll still get tons of satisfying flavor from the garlic, ginger, and veggies.

What’s the best way to keep zucchini from getting soggy?

The secret is cooking hot and fast. Make sure your pan is nice and hot, and stir fry just until the zucchini is barely tender. Overcooking is the enemy of crispness, so keep things moving and watch carefully.

Is this recipe vegan and gluten-free?

Zucchini Stir Fry is naturally vegan if you skip the optional oyster sauce or use a vegan substitute. For gluten-free, just swap out soy sauce for tamari or coconut aminos, and you’re set!

What proteins can I add to make it a main dish?

This stir fry is super adaptable—add cooked tofu cubes for a vegan protein boost, or toss in pre-cooked chicken or shrimp during the last minute or two of cooking for an easy, hearty meal.

Can I use other vegetables in this stir fry?

Totally! Feel free to experiment with broccoli, snap peas, carrots, or mushrooms in place of or alongside the zucchini and peppers. The method remains the same, so it’s a perfect clean-out-the-fridge recipe.

Final Thoughts

If you haven’t tried making Zucchini Stir Fry at home yet, now’s the perfect time to give it a whirl. It’s fresh, fast, and full of bright flavors that everyone can enjoy. Gather up your ingredients and let this colorful stir fry become a regular favorite at your table!

Zucchini Stir Fry Recipe

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4.7 from 5 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegan, Gluten-Free

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Description

Enjoy a flavorful and healthy Zucchini Stir Fry that comes together quickly for a delicious side dish or light main course. This Asian-inspired dish is packed with fresh veggies and savory flavors.

Ingredients

Scale

Zucchini Stir Fry:

2 medium zucchini (sliced into half-moons)
1 red bell pepper (sliced)
1 small onion (sliced)
2 cloves garlic (minced)
1 tablespoon fresh ginger (minced)
2 tablespoons soy sauce or tamari
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
1 tablespoon vegetable oil
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Sesame seeds and green onions for garnish (optional)

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Instructions

Heat the vegetable oil: In a large skillet or wok over medium-high heat.
Add onion and bell pepper: Stir-fry for 2–3 minutes until just starting to soften.
Cook garlic and ginger: Add and cook for 30 seconds until fragrant.
Stir in zucchini: Continue stir-frying for 4–5 minutes until just tender but still crisp.
Add sauces and seasonings: Stir in soy sauce, oyster sauce, sesame oil, red pepper flakes, salt, and pepper. Cook for another minute.
Garnish and serve: Remove from heat and garnish with sesame seeds and green onions. Serve immediately.