Easy Zucchini Stir Fry

Make takeout at home with this easy zucchini stir fry! Each bite is filled with summer squash, crunchy carrots, and a flavorful homemade teriyaki sauce. It’s a weeknight meal that everyone will love!

Stir fry’s are one of my favorite dinners to make – especially when I have a ton of veggies in the fridge to use up. This recipe is made with just 3 veggies – zucchini, mushrooms, and carrots with a delicious teriyaki sauce. You can also add any of your favorite vegetables to this dish as well!

In just 30 minutes you have a flavorful, delicious veggie-packed meal that is perfect served over rice or quinoa.

Ingredients – What You Need

Below you’ll find the full list of ingredients you’ll need, plus some helpful ingredient tips!

Zucchini – you can use both yellow and green!
Carrots – for some crunch and color!
Mushrooms – used for flavor. If you aren’t a mushroom lover you can of course swap out for another vegetable!
Ginger – I recommend fresh ginger for the best flavor, but you can use dried ginger too.
Garlic – fresh garlic is always best, but garlic powder can be used too.
Soy sauce – for seasoning the base of the teriyaki sauce. I’ve also used Temari and liquid aminos, so those work too!
Coconut sugar – is used to sweeten the sauce and balance the salty soy sauce. You can also use maple syrup or honey!
Corn starch – this is used to thicken the sauce, for something that’s corn free you can also use potato starch in place.
Olive oil – for sauteeing the vegetables.

How to Make Zucchini Stir Fry – Step by Step

1. First, whisk all of sauce ingredients together in a small bowl or liquid measuring cup.
2. Then, in a large pan/skillet on LOW to MEDIUM heat with oil saute carrots for about 2-3 minutes.
3. Add mushrooms and zucchinis. Saute for another 8-10 minutes until vegetables are soft enough to stick a fork through.
4. Pour sauce into vegetables and cook for 1 additional minute – for sauce to thicken and heat up. Serve immediately over rice or quinoa!

Best Veggies For Stir Fry

The best part about stir fry recipes is that you can add any vegetable to them! I recommend making sure you have a good mixture of vegetables that are crunchy/have texture and other vegetables that cook softer. Some of my favorite vegetables to use in this recipe include: broccoli, bell peppers (red or yellow), mushrooms, cauliflower, zucchini, snap peas, eggplant, asparagus, carrots, and edamame!

Extra Recipe Tips

• Remember that not all vegetables cook at the same time. Soft vegetables will take less time, more hard/crunchier vegetables will need more time to cook/soften. Vegetables such as carrots, broccoli, and cauliflower will need to be sautéed first for a few extra minutes – then add softer vegetables.
• I used coconut sugar to sweeten my teriyaki sauce, you can also use brown sugar, honey, or maple syru

More Stir Fry Recipes to Try

• 10-Minute Teriyaki Chicken & Broccoli
• 30-Minute Vegetable Stir Fry

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Easy Zucchini Stir Fry

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This 30 minute Zucchini Stir Fry is packed with veggies and so much flavorful. Healthy vegetables in a gingery teriyaki sauce that is perfect served over rice or quinoa! An easy homemade takeout recipe that is vegan and gluten-free friendly. 

Servings 4

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Course: Main Course

Cuisine: American, Chinese, Japanese

Tags: how to make vegetable stir fry, vegetable stir fry, zucchini stir fry

Freezer Friendly: Yes

Calories: 253 kcal

Author: Bethany Kramer

Ingredients

• 3 carrots, sliced
• 1 cup mushrooms, sliced
• 2-3 medium zucchinis, sliced
• 1 Tablespoon olive oil

Sauce

• 1/3 cup soy sauce you can also use Temari or liquid aminos
• 3 Tablespoon coconut sugar
• 1 teaspoon ginger, grated for dried ginger use 1 teaspoon
• 2 garlic cloves, minced for garlic powder use 3/4 teaspoon
• 2 teaspoon corn starch

Instructions

1. Whisk all of sauce ingredients together in a small bowl or liquid measuring cup. 

2. Preheat a large pan/skillet on LOW to MEDIUM heat with oil and saute carrots for 2-3 minutes. 

3. Then add mushrooms and zucchini and saute for another 8-10 minutes – until vegetables are soft enough to stick with a fork. 

4. When vegetables are done, add sauce and cook on heat for about 1 minute. Sauce should thicken in that time. Serve over rice and enjoy!

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