Zucchini Stir Fry Easy Quick

I love Zucchini, and it is one of my favorite summer vegetables. This Vegetarian Zucchini Onion stir-fry has the aromatic flavor of sautéed onion, garlic, and sauces that raise the dish’s umami flavor. I also love to add baked or stir-fried tofu for protein. This dish is ready within 15 minutes and enjoyed with rice or cauliflower rice as a side dish. I hope you give this easy zucchini stir fry recipe a try this Summer. Do not forget to comment back if you enjoyed the dish. Also, check out my Indian-style Zucchini Stir fry. If you are on a Keto or Low Carb Diet. Check out Keto Indian Food Recipes Collection.

How to Cut Zucchini for Stir Fry

Trim off the ends of the zucchini. Do not peel the zucchini as they are thin.Cut each zucchini lengthwise and then into ¼ inch thick half moon slices. Since the zucchini vegetable has high water content, cutting it into thin slices will make them cook faster and not turn them soggy.

Zucchini Stir Fry Ingredients

Zucchini: I have used fresh and firm zucchini, cut into half-moon slices.Onion: I used yellow onions and sliced them lengthwise.Ginger and Garlic: Garlic adds a great flavor to the dish, so don’t skip it.Sauces: I have used soy sauce and vinegar. Use tamari or coconut aminos for gluten-free options. Feel free to add the hot sauce of your choice to make it spicy.Sesame Oil – To get the best and most authentic Asian flavor, use toasted sesame oil.Olive oil: Use extra virgin oil for the best flavor. You can also skip it if you are on a diet.Sugar: is added to balance the taste. It’s optional. You may also use maple syrup or honey.Red chili flakes, Salt, and black pepper: Are added for seasoning. You can also substitute red chili flakes with Thai red chilies.

If you want to prepare saucy stir-fried zucchini, then mix one tablespoon of cornstarch with ¼ cup of water in a small bowl and add along with the sauces and cook until the sauce thickens (about 2 minutes).

How to Make Zucchini Stir Fry

Trim off the ends of the zucchini. Cut in half lengthwise, and then cut into half-moon slices. Heat oil in a skillet or wok. Add onion slices, minced ginger, garlic, and saute for a minute. Then, add soy sauce, vinegar, sugar, salt, ground pepper, red chili flakes and continue to saute for 30 seconds until fragrant. Add zucchini slices and continue to cook until zucchini is tender but still crunchy (about 3 minutes). Next, add toasted sesame oil and toss for a few seconds. Turn off the gas. Garnish with toasted sesame seeds and green onions and serve hot with steamed rice.

Serving Suggestions

Serve Stir-fried zucchini over steamed rice, quinoa. If you are on a low-carb or keto diet, serve it with cauliflower rice. Then, pair it with baked or stir-fried tofu to make a complete meal. You can also serve it with garlic noodles or fill in your wraps.

Variations

You can add other vegetables like bell peppers, broccoli, eggplant, mushrooms, carrots, and edamame in the same sauce.Leftovers can be stored for up to 2-3 days in an airtight container in the refrigerator. However, I do not recommend freezing as the zucchini gets soggy after thawing.Make Ahead. You can chop the zucchini, onion, ginger, and garlic 1 day in advance and store them separately in an airtight container in the refrigerator until ready to use.