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
Author: A Simple Palate

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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