Make a delicious one-pan vegetable zucchini stir-fry with a classic sweet and savory stir-fry sauce in about 35 minutes. This healthy, versatile dish is perfect on its own or served with your favorite plant-based protein.
Quick and Easy Stir Fry Vegetables
If you have a summer surplus of zucchini from the garden or farmers’ market, this zucchini stir-fry is a fast, economical way to use them. It’s a great companion to other zucchini recipes like baked zucchini fries, Tex‑Mex zucchini boats, or creamy zucchini soup, but it also stands on its own as a satisfying weeknight meal.
The stir-fry combines tender-crisp carrots, bell pepper, onion, and plenty of zucchini tossed in a balanced sweet-and-savory sauce. The result is a colorful, nutrient-dense dish with plenty of fiber, antioxidants, and texture. It’s also highly adaptable—swap in your favorite vegetables or add a plant-based protein to make it a complete entrée.
The Ingredients
What Else Could I Add to Zucchini Stir-Fry?
- Protein: Add firm or extra-firm tofu, tempeh, seitan, mock meats, or hearty beans like chickpeas or white beans to increase protein and make this a full meal.
- Other vegetables: This is a great recipe for clearing out the crisper. Consider adding broccoli, cauliflower, mini corn, bean sprouts, edamame, or a variety of mushrooms (button, cremini, shiitake).
- Water chestnuts: Canned water chestnuts add a crisp yet tender crunch.
- Cashews: Lightly toasted cashews added at the end give extra crunch and flavor.
Some favorite combinations are a zucchini-and-mushroom stir-fry or broccoli-and-zucchini stir-fry—feel free to experiment with textures and flavors.
How to Make Zucchini Stir-Fry
Step 1: Rinse, dry, and chop the vegetables. Thinly slice carrots (about 1/8 inch), dice or thinly slice the bell pepper (remove seeds and ribs), and halve zucchini lengthwise, then slice into 1/4–1/2 inch half-moons. Mince the garlic and ginger.
Step 2: In a small bowl, mix cornstarch and water to form a lump-free slurry. Whisk in the vegetable broth and the remaining sauce ingredients until smooth and set aside.
Step 3: Heat oil in a large, deep skillet or wok over medium-high heat until shimmering. Add the onions and cook until tender and translucent, about 4–5 minutes.
Step 4: Add the remaining vegetables and stir-fry for about 10 minutes, stirring regularly, until they are tender-crisp.
Step 5: Pour the sauce over the vegetables, lower heat to a simmer, stir to combine, then cover and cook for 5 minutes. Turn off the heat, stir again, cover, and let sit undisturbed for 10 minutes to finish cooking gently. Serve garnished with sliced green onions and sesame seeds.
Serve the stir-fry over rice, quinoa, or noodles and add a plant-based protein if desired. Complement the meal with sides like spring rolls or vegan dumplings for a larger spread.
FAQs
Avoid slicing zucchini too thinly or it will become limp. Aim for 1/4–1/2 inch thickness. A simple method: trim the ends, halve the zucchini lengthwise, then slice each half into 1/4–1/2 inch half-moons.
No. The peel is nutritious and helps the slices hold their shape during cooking, so leave it on unless a recipe specifies otherwise.
Top Tips for the Best Zucchini Stir-Fry
- Don’t slice zucchini too thin: Thicker slices retain texture and won’t turn mushy.
- Cook vegetables in stages: Match slice thickness to cooking time—cut carrots thinner than zucchini or start with the hardest vegetables and add the rest gradually so everything finishes together.
- Use a large skillet or wok: A wok offers the best surface area and heat retention; avoid overcrowding the pan so the vegetables sauté instead of steam.
Storage Instructions
Make ahead: Chop vegetables and prepare aromatics 1–2 days ahead and store in separate airtight containers in the refrigerator.
Fridge: Cool the stir-fry, then store in an airtight container for 3–4 days.
For meal prep, cook the stir-fry about 75% of the way through and finish cooking when reheating to preserve texture.
Freeze: Freeze stir-fried zucchini and vegetables for up to 2 months, though they will soften after thawing. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in the microwave or on the stovetop until warmed through.
Easy Zucchini Stir Fry
Ingredients
Stir Fry Sauce
- 2 tablespoons cornstarch
- 4 tablespoons water
- 1/4 cup vegetable broth
- 1/4 cup soy sauce
- 1–2 tablespoons sugar or agave
- 2 teaspoons sesame oil
- red pepper flakes, to taste
Stir Veggies
- 3 tablespoons oil
- 1 red onion, sliced into wedges
- 4 cups zucchini, sliced lengthwise then into half-moons
- 1 red bell pepper, diced
- 2 thin carrots, sliced
- 2 teaspoons minced ginger
- 5 garlic cloves, thinly sliced
- sesame seeds, for garnish (optional)
- sliced green onions, for garnish (optional)
Instructions
-
In a small bowl, mix the cornstarch with water until smooth. Whisk in the vegetable broth, then add the remaining sauce ingredients and set aside.
-
Heat oil in a large, deep pan or wok over medium-high heat.
-
Add the onions and cook 4–5 minutes until tender and translucent. Add the remaining vegetables and sauté for about 10 minutes, stirring regularly until tender-crisp.
-
Pour in the sauce, reduce heat to a simmer, stir well, cover, and cook for 5 minutes. Turn off the heat, stir, cover again, and leave undisturbed for 10 minutes.
-
Serve hot, garnished with sliced green onions and sesame seeds.
Notes
- Don’t slice zucchini too thin: Thicker slices keep their texture while cooking.
- Cook vegetables in stages: Adjust slice thickness or add vegetables incrementally so everything finishes evenly.
- Use a large skillet or wok: Avoid overcrowding so the vegetables sauté rather than steam.
Nutrition
Carbohydrates: 16 g
Protein: 4 g
Fat: 13 g