Zucchini Stir-Fry (Quick Recipe) – Elavegan

By Ela on 27. January, 2025 | 12 Comments. This post may contain affiliate links*. As an Amazon Associate I earn from qualifying purchases.

This one-pan zucchini stir fry with a simple sweet and savory stir-fry sauce is delicious, nutritious, versatile, and ready from kitchen to table in just 25 minutes!

Why You’ll Love This Recipe

The next time you have zucchini to spare, ‘stir things up’ with a quick, one-pan zucchini stir-fry. This zucchini recipe combines tender-crisp veggies in a sweet-savory sauce for a surprisingly flavor-packed meal made with just a few simple ingredients and loaded with texture and nutrients.

Even better, it comes together in just 25 minutes, is endlessly adaptable (and a great way to empty the fridge/crisper drawer), and is meal-prep friendly. Pair it with your favorite protein for a simple yet wholesome, satisfying meal great for when you’re craving takeout.

You might also enjoy other homemade fakeout options, like kung pao cauliflower, baked teriyaki tofu, or vegan gyros.

The Ingredients and Substitutions

The Zucchini Stir-Fry

• Cooking oil: Use neutral, high-heat oil like avocado oil, coconut oil, etc.
• Aromatics: Use onion (yellow, white, or red – or shallots), garlic, and ginger for a flavorful stir-fry base.
• Zucchini: (or summer squash) Medium zucchini work best as they contain less seeds.
• Bell pepper: Any color works. Red is sweetest, and green is most bitter.
• Chickpeas: Add protein to this veggie stir-fry with canned chickpeas (or white beans/kidney beans).
• Seasonings: Garlic and onion powder, smoked paprika, and black pepper add depth to this simple stir-fry zucchini recipe.
• Sesame seeds: Optional garnish (or cashews/peanuts) – raw or toasted.

Asian Stir-fry Sauce

• Soy sauce: Regular or reduced sodium. Use tamari or coconut aminos if gluten-free.
• Water: Or, for more flavor, reduced-sodium vegetable broth.
• Rice vinegar: Or lemon juice/white wine vinegar for a bright tang.
• Maple syrup: Balances tang/salt. Brown sugar, coconut sugar, or even a sugar alternative would also work.
• Cornstarch: (or potato starch) to thicken the sauce into a glaze-like consistency.

Recipe Variations

• More vegetables: Like broccoli/cauliflower, sliced carrots, eggplant, mushrooms, mini corn, cabbage, bok choy, edamame, bean sprouts, mange tout, etc.
• Water chestnuts: For crisp texture. Found canned in international food aisles.
• Sesame oil: Just a few drops add a savory, toasty, nutty flavor.
• Spice: Add heat to the sauce with chili paste, red pepper flakes, sambal oelek, etc.

For the full ingredients list, measurements, complete recipe method, and nutritional information read the recipe card below.

How to Make a Zucchini Stir-Fry

Serving Recommendations

Enjoy this zucchini vegetable stir-fry garnished with sesame seeds, green onions, and/or red pepper flakes with:

1. Rice, fried rice, low-carb cauliflower rice, or quinoa
2. Noodles – like spicy potato noodles, sriracha noodles, garlic noodles, or low-carb zoodles
3. A protein – like crispy air fryer tofu or tempeh, grilled proteins, etc.
4. Rice paper dumplings or gyoza dumplings
5. Crispy baked vegan spring rolls

Storage Instructions

Make ahead: Chop the veggies 2-3 days in advance and store them in separate airtight containers in the refrigerator.

Fridge: Allow the veggie stir-fry to cool and store it in an airtight container for 3-4 days.

Freezer: I don’t recommend freezing this zucchini recipe, as the veggies become mushy.

Reheat: Heat leftovers on the stove (medium-low) or in a microwave (30-second increments, stirring in between), adding a splash of liquid if needed. Microwaving yields softer results.

FAQs

How to cut zucchini for a stir-fry?

Trim the ends and chop it into half-moon slices about ¼-inch (0.5cm) thick. Slice thicker for a firmer, crisper texture.

Can I add other vegetables?

Absolutely—this zucchini stir-fry recipe is great for clearing the fridge. Just make sure to cook the vegetables incrementally, adding the hardest veggies (like broccoli and carrots) first and then the softer, quicker-cooking veggies incrementally.

Top Recipe Notes and Tips

Cut the veggies evenly: For even cooking.

Don’t slice the zucchini too thin: To prevent it from becoming mushy.

Taste and adjust: When making a stir fry with zucchini at home, you can adjust the sauce to your liking—more vinegar/lemon for tang, maple for sweetness, veg broth instead of water for depth, spice for heat, etc.

Use a large pan: Woks work best because of their large surface space, but any pan or skillet large enough will work. Avoid overcrowding the vegetables (which leads to steaming and limp veggies).

More Vegan Stir-Fry Recipes

If you try this quick zucchini stir-fry recipe, I’d really appreciate a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.

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