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.
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
- First, whisk all of sauce ingredients together in a small bowl or liquid measuring cup.
- Then, in a large pan/skillet on LOW to MEDIUM heat with oil saute carrots for about 2-3 minutes.
- Add mushrooms and zucchinis. Saute for another 8-10 minutes until vegetables are soft enough to stick a fork through.
- 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.
Other Delicious Stir Fry Recipes
More Tasty Zucchini Dishes to Try
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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.
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
Whisk all of sauce ingredients together in a small bowl or liquid measuring cup.
Preheat a large pan/skillet on LOW to MEDIUM heat with oil and saute carrots for 2-3 minutes.
Then add mushrooms and zucchini and saute for another 8-10 minutes - until vegetables are soft enough to stick with a fork.
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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