Easy Zucchini Stir Fry

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. 

Zucchini stir fry in a white bowl with chop sticks.

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. 

Best Veggies For Stir Fry

You can add almost any vegetable into stir fry. I recommend making sure you have a good mixture of vegetables that are crunchy/have texture and other vegetables that cook down more soft. Some of my favorite vegetables to use in this recipe include:

  • Broccoli
  • Peppers (red or yellow)
  • Mushrooms
  • Cauliflower
  • Zucchini
  • Snap peas
  • Eggplant
  • Asparagus
  • Carrots 
  • Kale/spinach

How to Make Zucchini Stir Fry – Step by Step

step by step photos showing how to make zucchini stir fry

  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! 

Stir Fry Sauce

I love a good stir fry sauce – this one is gingery, garlic-y, with a perfect balance sugars and salt. For the base you can use liquid amino’s for GF or use low sodium soy sauce. For extra flavor you can also add 1 Tablespoon of sesame oil. If you prefer a little spice you can also add a pinch of red pepper flakes to your sauce. 

Extra Tips for Making Zucchini Stir Fry

  • 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 syrup
  • Add additional desired vegetables to this stir fry. Refer to notes above for the veggies I recommend. 
  • Serve your zucchini stir fry over white/brown rice or quinoa. 

A black cast iron skillet with zucchini stir fry in it and a wooden spoon mixing it.

If you try this recipe or any other recipe, I would love to hear how you enjoyed it! Review and comment below and let me know your thoughts. Also share your pictures on instagram #asimplepalate - I love seeing your recipe creations! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK.

Zucchini stir fry in a white bowl with chop sticks.

Easy Zucchini Stir Fry

Servings 4
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

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. 

Course: Main Course
Cuisine: American, Chinese, Japanese
Keyword: how to make vegetable stir fry, vegetable stir fry, zucchini stir fry
Calories: 253 kcal

Ingredients

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

Sauce

  • 1/3 cup soy sauce or liquid aminos
  • 3 Tablespoon coconut sugar
  • 1 teaspoon ginger, grated (fresh or dried)
  • 2 garlic cloves, minced
  • 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!

Recipe Notes

Extra Tips for Making Zucchini Stir Fry

  • 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 syrup
  • Add additional desired vegetables to this stir fry. Refer to notes above for the veggies I recommend. 
  • Serve your zucchini stir fry over white/brown rice or quinoa. 
Nutrition Facts
Easy Zucchini Stir Fry
Amount Per Serving
Calories 253 Calories from Fat 76
% Daily Value*
Total Fat 8.4g 13%
Sodium 863.7mg 36%
Total Carbohydrates 41.9g 14%
Sugars 17.6g
Protein 4.5g 9%
* Percent Daily Values are based on a 2000 calorie diet.
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About The Author

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!
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