zucchini stir fry

Zucchini Sabzi or Zucchini Masala is an easy and quick Indian style stir fry made with zucchini, onions and few spices in less than 20 minutes.

Zucchini Sabzi (Indian Style Zucchini Stir Fry)

coconut oil

cumin (jeera) seeds

green chillies (finely chopped)

ginger garlic paste

curry leaves

asafoetida (hing)

onion (finely chopped)

zucchini

turmeric powder

coriander powder

garam masala powder

salt (to taste)

amchur powder (dry mango powder) ((OR lemon juice))

coriander leaves (cilantro)

Wash and cut zucchini into 1/2 inch long pieces.

Heat a pan or kadai with some coconut oil and add cumin seeds let them crackle.

Then add ginger garlic paste, green chilies, asafoetida ,curry leaves and saute for 30 seconds till the raw smell of ginger garlic disappears.

Add onions and saute till they turn light brown in color.

Add chopped Zucchini chunks ,turmeric powder ,coriander powder ,garam masala and salt. Mix everything well.

Cover the pan with lid, let it cook on the low flame till it is little bit tender for 3-4 minutes. Stir in between.(i dint add any water).

Once zucchini is cooked add amchur powder ,coriander leaves ,mix well and serve hot with roti, paratha or rice.

Simple and quick stir fry made with Zucchini, bell peppers, garlic, onions and black pepper. Serve it as a side.

Zucchini Stir Fry

zucchini ((250 grams))

onion

bell peppers ((sliced thin))

garlic (chopped (1 clove))

ginger (chopped (optional))

oil ((sesame

soya sauce

vinegar ((I used apple cider))

black pepper ((coarse crushed))

toasted sesame seeds (or 2 tbsps roasted & crushed peanuts)

Rinse all the veggies. Slice onions and bell peppers thin. Chop zucchini to ¼ inch thickness. Chop ginger and garlic.

Preparation

Pour oil to a hot pan. Stir fry ginger and garlic for 30 seconds.

Add onions and fry until transparent. Then stir fry bell peppers for 30 seconds.

Next add zucchini and stir fry on a high heat until half done yet crunchy. Do not over cook as they tend to turn too soft.

Then pour soya sauce and vinegar. Add black pepper. Stir fry just for 30 to 60 seconds.

Turn off the heat and sprinkle toasted sesame seeds or roasted &amp; crushed peanuts.

Serve zucchini stir fry as a side or in your wraps and sandwiches.

How to Make Zucchini Stir Fry

https://www.youtube.com/watch?v=9yF6TaDwmHw

Zucchini stir fry made in just 15 mins. Healthy, delicious and needs only basic ingredients. Goes well as a side or in wraps, rolls and sandwiches. 
Full written recipe here:
https://www.indianhealthyrecipes.com/zucchini-stir-fry/

Zucchini stir fry recipe in 15 mins

Make delicious one-pan stir-fry vegetables with a moreish sweet and savory stir-fry sauce in just 20 minutes. A healthy, nutritious, versatile meal perfect for busy weeknights!

Easy Stir-Fry Vegetables

corn starch

water

vegetable boullion cubes

hot water

soy sauce

sugar

Red pepper flakes

fresh ginger, (minced)

garlic cloves, (minced)

broccoli florets

green or red bell pepper, (sliced)

carrot, (sliced)

mushrooms

sesame oil

(8-ounce) package of sugar snap peas

baby corn ((optional))

water chestnuts, (drained and rinsed (optional))

bundle of green onions, (sliced)

Sesame seeds, (for garnish (optional))

Rice or noodles ((optional))

In a small bowl, mix together the corn starch and water. Dissolve the boullion cubes in the hot water and add it to the bowl with the cornstarch mixture. Then add remaining ingredients and whisk until fully mixed and set aside.

Add the oil to a large pan or wok and heat over medium-high heat. Add minced ginger and garlic and cook for 1 to 2 minutes or until fragrant, but not browning.

Add the broccoli, bell pepper, and carrots. Cook for 5 minutes stearing regularly to prevent burning.

Then add the mushrooms and cook for 3-5 minutes until they begin to release their juices.

Add the sesame oil, snap peas, baby corn, and water chestnuts. Mix all the veggies and salte for 3-5 minutes. Then add the stir fry sauce. Mix well to coat all of the veggies with the sauce.

Cook for 5 minutes stirring occasionally. Add a splash of water if it gets too dry.

Turn off the heat, add the green onions, mix, and optionally serve hot over rice or noddles of your choice.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1707229515/hntyepsvda299hf2nesy.mp4

This quick and easy 30-minute bell pepper, snap pea and zucchini stir-fry is fantastic for summer! Filled with fresh veggies, walnuts and basil, it’s so much healthier than take-out. Dairy free and vegan.

Bell Pepper, Snap Pea and Zucchini Stir-Fry

¼ cup low-sodium soy sauce

hoisin sauce

rice vinegar

ginger

garlic,

red pepper flakes

orange zest

orange juice

cornstarch

olive oil

onion,

red bell pepper, sliced

zucchini,

sugar snap peas

(15 ounce) can chickpeas, drained and rinsed

raw walnuts, chopped

basil

quinoa

In a small bowl, whisk together all the...

In a small bowl, whisk together all the ingredients for the sauce. Set aside.

Set a large nonstick skillet over medium heat....

Set a large nonstick skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for 2 to 3 minutes, until it starts to soften.

Add in the pepper and zucchini and cook...

Add in the pepper and zucchini and cook for 5 to 7 minutes, until tender but still just a touch crisp.

Add in the peas, chickpeas and the sauce....

Add in the peas, chickpeas and the sauce. Continue to cook for about 2 minutes, stirring frequently, until the sauce has thickened. Remove from the heat and stir in the walnuts and basil.

Serve as desired!

This zucchini stir-fry recipe with chicken is a full, balanced meal in one pan, and we have a tip for keeping the zucchini crisp-tender!

Zucchini Stir-fry with Chicken

chicken

oil ((any neutral oil,

oyster sauce

zucchini ((sliced

salt

water ((or low sodium chicken stock))

white pepper

garlic ((chopped))

Shaoxing wine

In a small bowl, add the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the chicken has absorbed all the marinade ingredients. Set aside to marinate at room temperature for about 20-30 minutes.

Add the zucchini slices to a large bowl, and toss with the salt. Let stand for 20-30 minutes.

Meanwhile, make the sauce mixture. In a liquid measuring cup or medium bowl, combine the water (or chicken stock), oyster sauce, cornstarch, light soy sauce, sugar, white pepper, and sesame oil.

Rinse the zucchini to remove the salt. Then gently squeeze the excess liquid out of the zucchini, and set it aside.

Now you’re ready to cook! Heat your wok over high heat until it just starts to smoke, and add 1 tablespoon of the oil. Add the chicken in one layer, and allow it to sear undisturbed for 15-20 seconds. Then stir-fry until the chicken turns opaque. Remove from the wok to a plate/bowl and set aside.

To the wok, add the remaining tablespoon of oil, along with the garlic. Cook for 15 seconds, and then add the Shaoxing wine to deglaze the wok. Then add the zucchini, and stir-fry for 15 seconds.

Mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer. As it simmers, you’ll see the sauce thicken into a gravy-like consistency.

Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be coating the vegetables and chicken, and the zucchini should be crisp-tender. Serve immediately over steamed rice!

I made this tonight for dinner with tofu instead of chicken and it was delicious.

Followed directions exactly to cook and it was excellent.  Only thing different was I also added onions and asparagus.  Yum Yum!

Made exactly as written and it was fantastic! Very easy and delicious!

DEE-licious! :) Thank you!! 
I did not have enough zucchini, so used stems from baby bok choy and zucchini.

This is one of the best ways I have ever eaten zucchini. So delicious and pretty easy!

This must be the 4th time I make this, it's that good and easy! Added a few blanched stocks of broccoli  and a half red pepper ( sliced) that were just lying around in the veggie crisper.

This is so good and very forgiving!! I mistakenly mixed in 1 tbsp of corn starch (instead of tsp) into the chicken and as a result it stuck to the pan and became a bit of a goopy mess. Deglazing it wasn’t easy and I ended up using an extra tablespoon of Shaoxing wine. After my despair during the cooking process it still came out super tasty. I also love this is zucchini stir fry with chicken, not the other way around. My zucchini-loving family approves. Thank you!!

If you’re growing courgettes and stick of eating them, make this. 
It’s September and I like courgettes again! 
This recipe gives them a great texture.

I made this exactly as it was written. It was amazing! Thank you, now even I can make yummy Chinese food.

Made this last night and it was freaking fantastic!! The only substitution I made was in using chicken breast instead. And they still turned out super tender! My new favorite way to eat zucchini. Loved it so much thank you!!

Korean zucchini stir fry is incredibly easy and quick to make, using minimal seasonings that you likely already have at home. Enjoy a delicious, light, and healthy dish perfect with any Korean meal.

Korean Zucchini Stir Fry (Hobak Bokkeum)

Tbsp cooking oil

tsp minced garlic ()

onion ((70 grams, 2.5 ounces), julienned)

zucchini ((250 grams, 8.8 ounces), julienned)

tsp fine sea salt (or more to taste)

tsp sesame oil

sesame seeds

Heat the pan over low heat  and add cooking oil, spreading it evenly. (If the heat is too high, it will burn the garlic and onion quickly in the next step.)

Cook the garlic until it’s lightly golden (about 5 to 10 seconds), then add the onion and stir until it becomes translucent (about 30 seconds). 

Add the zucchini and increase the heat to medium. Stir frequently and season evenly with salt. (If you don’t season evenly, some patches might turn out too salty.) Cook for about 3 to 4 minutes, or until the zucchini is fully tender.

Drizzle in the sesame oil and sprinkle sesame seeds, giving it a quick stir. Remove from the heat. Serve with a bowl of rice and other Korean side dishes.

This Zucchini Stir-Fry combines sautéed zucchini, red bell pepper, and tofu in a savory sauce enhanced by garlic and ginger. Vegetarian and gluten-free!

Zucchini Stir-Fry with Tofu

red bell pepper

tofu (10-14 oz.)

T. vegetable oil

red onion, sliced

T. ginger

T. soy sauce

t. rice vinegar

t. sesame oil

t. brown sugar

t. crushed red pepper

Whisk together ingredients for sauce, and set aside.

Prepare zucchini by cutting in quarters, lengthwise, then...

Prepare zucchini by cutting in quarters, lengthwise, then slicing.

De-seed red bell pepper, then cut into bite-sized...

De-seed red bell pepper, then cut into bite-sized chunks.

Drain tofu, pat dry, and cut into cubes.

Heat 1 tablespoon vegetable oil in a large...

Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat, then add tofu. Sauté tofu until lightly browned, stirring occasionally, about 5-8 minutes. Remove from pan.

Add 1/2 tablespoon oil, then add sliced onions,...

Add 1/2 tablespoon oil, then add sliced onions, garlic, and ginger to the pan. Sauté for three minutes, then add another 1/2 tablespoon oil.

Stir in zucchini and red pepper. Cook 10-12...

Stir in zucchini and red pepper. Cook 10-12 min over high heat until zucchini and red pepper are tender and beginning to brown, stirring frequently. Depending on your stove and pan, you may need to turn the heat down to medium-high to make sure nothing burns. But keeping it at as high heat as possible will give you those nice browned edges that are so delicious.

Add tofu back into the pan and stir.

Give the sauce another quick whisk to make...

Give the sauce another quick whisk to make sure the cornstarch is well incorporated.

Make a well in the center of the...

Make a well in the center of the pan, then pour in the sauce.

Stir quickly while sauce thickens and turns into...

Stir quickly while sauce thickens and turns into a glaze, about 30 seconds, then serve.

Top 7 zucchini stir fry recipes from across the web

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Top Tags

Zucchini Sabzi (Indian Style Zucchi...

Zucchini Stir Fry

Easy Stir-Fry Vegetables

Bell Pepper, Snap Pea and Zucchini ...

Zucchini Stir-fry with Chicken

Korean Zucchini Stir Fry (Hobak Bok...

Zucchini Stir-Fry with Tofu

Top 7 zucchini stir fry recipes from across the web

The most viewed zucchini stir fry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zucchini Sabzi (Indian Style Zucchi...

Zucchini Stir Fry

Easy Stir-Fry Vegetables

Bell Pepper, Snap Pea and Zucchini ...

Zucchini Stir-fry with Chicken

Korean Zucchini Stir Fry (Hobak Bok...

Zucchini Stir-Fry with Tofu

The most viewed zucchini stir fry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine