Easy Zucchini Stir Fry

Updated: Aug 3rd, 2023 · By Bethany Kramer
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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!

White bowls with zucchini stir fry and rice in them.

Every summer our garden overflows with zucchini and I typically resort to Italian dishes to use it in such as our zucchini lasagna, zucchini “meatballs”, or creamy zucchini soup, but I also love adding it to stir fry recipes such as this one!

This is a dinner that everyone loves, and it takes around 30 minutes in total to make – making it perfect for busy weeknights! It’s also a clean-out-your-fridge kind of recipe, so if you have vegetables you need to use up, toss them into this stir fry. You can easily customize it to what you have on hand!

Ingredients – What You Need

The sauce and stir fry only require a handful of ingredients! See below for the full list.

Ingredients for zucchini stir fry that are labeled and arranged on a light background.

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 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.
Coconut sugar – is used to sweeten the sauce and balance the salty soy sauce.
Corn starch – this is used to thicken the sauce.
Olive oil – for sauteeing the vegetables.

How to Make Zucchini Stir Fry – Step by Step

  1. 1

    Make the sauce. In a large bowl or liquid measure cup, mix together the soy sauce,  ginger, garlic, coconut sugar, and corn starch. Set the sauce aside for later.

  2. 2

    First, sauté the carrots. In a large pan or skillet with oil, sauté the carrot for about 3 minutes.

A collage of four photos showing step by step how to make zucchini stir fry.
  1. 3

    Add the remaining veggies. Next, add the mushrooms and zucchini. Cook them with the carrots for about 8-10 minutes, or until the carrots are soft/cooked when tested with a fork.

  2. 4

    Add the sauce. Lastly, pour in the sauce and let it cook with the vegetables for about 1 minute – the sauce will thicken as it heats up. (If the pan is cool, the sauce won’t thicken). Then serve!

Recipe Variations

Add meat/protein. If you want to add some protein to this dish you can do cooked chicken or for a plant-based option, cooked tofu!

Add more vegetables. To add more color, some of our additional favorites to add to this stir fry would be broccoli, bell pepper, cabbage, cauliflower, snap peas, edamame, or eggplant.

Instead of soy sauce. You can also use tamari (our personal favorite) or liquid aminos. Both of these options are gluten-free and equally delicious!

Thickeners. If you don’t want to use corn starch as a thickener, you can use potato or tapioca starch. You can also leave the thickener out completely and cook the sauce down a little bit with the vegetables.

Sweeteners we like to use. If you don’t have coconut sugar, you can also sweeten the sauce naturally with maple syrup, honey, or monk fruit. For a non-natural sweetener, you can use brown or white sugar.

Add some heat. Add a pinch of red pepper flakes with the sauce ingredients for a little kick of heat.

What to Serve it With

Rice/grains. Stir fries such as this one go perfectly with rice because it can absorb all the yummy sauce! We love to serve this with white, brown, or wild rice! For a protein-rich grain, you can use quinoa.

Low carb option. If you want a low-carb option, serve it over cauliflower rice instead.

A white bowl with zucchini stir fry and rice in it on a white background.

More Stir Fry Recipes to Try

If you love this zucchini stir fry, we have a 30-minute vegetable stir fry you might also enjoy. For a meat recipe, try our popular 10-minute teriyaki chicken stir fry!

Easy Zucchini Stir Fry

5 from 8 votes
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. 
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serves 4


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


  • 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


  • Make the sauce: Whisk all of the sauce ingredients in a small bowl or liquid measuring cup. 
  • Saute the carrots: In a large skillet, saute the carrots in oil for about 3 minutes.,
  • Add the remaining veggies: Then add mushrooms and zucchini and saute for another 8-10 minutes, or until vegetables (specifically the carrots) are soft when tested with a fork. 
  • Add the sauce: When the vegetables are done, add sauce and cook for 1-2 minutes with the vegetables. If the pan is not hot, the sauce will not thicken, so keep the heat on. Serve when finished!


What to Serve it With
Rice/grains. Stir fries such as this one go perfectly with rice because it can absorb all the yummy sauce! We love to serve this with white, brown, or wild rice! For a protein-rich grain, you can use quinoa.
Low carb option. If you want a low-carb option, serve it over cauliflower rice instead.
Course Main Course
Cuisine American, Chinese, Japanese
Keyword vegetable stir fry, zucchini stir fry
Freezer Friendly Yes
Author A Simple Palate


Calories: 253kcal | Carbohydrates: 41.9g | Protein: 4.5g | Fat: 8.4g | Sodium: 863.7mg | Sugar: 17.6g

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Recipe Rating


  • Janet says:

    5 stars
    I usually have to make new recipes a couple of times to get them right, but this was great on my first try. Very easy to make and delicious! Will be a keeper. Thank you!

    • Bethany Kramer says:

      Hi Janet, I’m so happy to hear you loved this recipe on the first try! 🙂

  • Cindi says:

    5 stars
    I’ve made several stir-fry’s over the years, as this was by far the best!

  • Melissa Jenkins Loats says:

    5 stars
    This is excellent! In addition to the vegetables mentioned in the recipe, I added chopped red pepper and snow peas (also added the 1T sesame oil to the sauce). We served it over quinoa and it was so flavorful and delicious. I’ll definitely be making this again. Thanks!

  • Luanne says:

    5 stars
    Excellent, and tasty sauce.

  • Julie Kramer says:

    5 stars
    Yummy! The sauce adds a lot of nice flavor.
    Our whole family enjoyed this.

  • Pat Rose says:

    Excellent recipe! As delicious as any dish from a 5-star Asian restaurant.

  • Laura Galley says:

    5 stars
    Simple, easy, really delicious….like an entre you’d eat at a restaurant. Will definitely make again. I substituted 1 tsp honey for the sugar and it came out great! Also, for those of us looking to reduce weight, there is no need for any oil. I sauteed veggies with drops of water. I love this dish, thanks!!

    • Bethany Kramer says:

      Love that you were able to cook it without oil! Thanks so much, Laura! 🙂

  • Brandy says:

    5 stars
    I really havent been eating meat for a while now and today I dodnt cook two meals I usually cook a meat for my daughters. I cooked this and it was all gone. It was quite good. I added broccoli, sesame seeds, chilli peppers and scallions..

    • Bethany Kramer says:

      I’m so glad you found this recipe and enjoyed it! I love a good plant-based recipe as well and stir frys are great for that. 🙂

  • Tim Hill says:

    5 stars
    A very good ,very easy and quick vegetable stir fry recipe. I didn’t have a cast iron pan so I used a skillet and I will say be careful not to overcook the vegetables as it is easy to do. Great sauce, I did not have coconut sugar so I used brown and it was perfectly tasty. A note to the author- you did forget to include the yellow squash in your recipe card at the end. Otherwise very wonderful and I will make it again! Thank you1

    • Bethany Kramer says:

      I’m so glad you enjoyed it and could adjust it to what you had on hand! Oh! I guess I should be more specific. By “zucchini” I meant both green and yellow squash. Sorry for the confusion! 🙂