Summer Zucchini Stir Fry Recipes

ZUCCHINI/YELLOW SQUASH STIR FRY

Steps:

• Rinse zucchini and squash.
• Cut into thin slices, discarding stems and bottoms.
• Slice onion into thin rings.
• Spray a wok or large, covered frying pan with cooking spray.
• Melt butter in pan over medium-high heat.
• Add zucchini, squash and onion.
• Stir-fry for several minutes, until tender-crisp.
• Season with salt and pepper, to taste.
• Add 3 T water and cover.
• Reduce heat and simmer for 6-8 minutes or until mixture meets your criteria for doneness (We like ours slightly soft, others may prefer either crisp or very soft).

ZUCCHINI STIR FRY

Steps:

• In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.
• In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.
• Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into ¼-inch thick half moons. Thinly slice the onion.
• In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Saute until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.
• Heat the remaining 1 tablespoon oil. Add the onion. Cook until tender and beginning to brown, 4 to 5 minutes.
• Give the sauce one more stir, then add it to the pan. Let cook 30 seconds, then add the sliced zucchini. Cook just until the zucchini begins to soften, about 3 minutes more.
• Remove from the heat, then stir in the reserved chicken. Serve hot with a sprinkle of sesame seeds and green onion as desired.

SUMMER ZUCCHINI STIR-FRY

Steps:

• Cut kernels off ears of corn. In 12-inch skillet, melt butter over medium heat. Add corn, zucchini, onion and peas. Cook 3 to 5 minutes, stirring occasionally, until vegetables begin to soften.
• Sprinkle Tuscan seasoning, salt and pepper over mixture. Cook about 10 minutes longer, stirring occasionally, until vegetables are tender.

EASY ZUCCHINI STIR-FRY

Steps:

• Heat oil and garlic in a large skillet or wok over medium heat. Add onion and cook until almost translucent, about 5 minutes. Add zucchini and cook until zucchini is slightly crisp, but not mushy, stirring constantly, about 10 minutes. Add diced tomatoes and cook for 5 minutes more. Add Italian seasoning, salt, and pepper. Serve immediately.

SUMMER VEGETABLE STIR-FRY

Steps:

• Combine 2 cups herbs, 1/4 cup scallions, ginger, and garlic in a mini-processor. Pulse to chop ingredients. Add 4 tablespoons oil, vinegar, and 1/4 cup water and process until a coarse purée forms. Transfer herb sauce to a bowl and stir in sesame seeds. Season to taste with salt and pepper. DO AHEAD: Herb sauce can be made 2 hours ahead. Cover and chill.
• Heat 1 tablespoon oil in large heavy skillet over medium-high heat until oil just begins to smoke. Add remaining 1/4 cup scallions and wheat berries. Stir-fry until wheat berries are golden brown and slightly crunchy, about 3 minutes. Season with salt and pepper. Divide wheat berries among bowls.
• Return skillet to medium-high heat and add remaining 2 tablespoons oil. Add vegetables, season with salt and pepper, and stir-fry until brightly colored and crisp-tender, about 4 minutes. Add remaining 1 cup herbs and toss to combine. Divide vegetables over wheat berries. Drizzle with herb sauce.

ZUCCHINI AND SHRIMP STIR-FRY

Steps:

• Mix all the ingredients in the Brown Sauce, stir well and set aside.
• Heat up your pan/skillet/wok and add the oil. When the oil is heated, add the ginger and stir-fry until aromatic, follow by the shrimp. Stir-fry the shrimp until the surface turns opaque, then add in the zucchini, carrots, and mushrooms.
• Toss and stir-fry for about 30 seconds.
• Add the Brown Sauce (stir right before using), stir to combine well with the ingredients. Once the sauce thickens, dish out and serve immediately with steamed rice.

CHICKEN ZUCCHINI STIR FRY

Steps:

• In a large bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.
• In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side. Set aside on a plate.
• Repeat with the second half of the chicken and an additional teaspoon of oil. Remove the chicken to the plate.
• Add in the remaining 1 teaspoon oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
• Stir the garlic and ginger well and add in the sauce, whisking well. Cook the sauce 1 minute, then add in the zucchini and cook for 2 minutes more, until thickened and the zucchini is tender crisp. Remove from heat, add in the chicken and stir well to coat. Garnish with sesame seeds and scallions if desired.

SUMMER SQUASH STIR-FRY

Steps:

• In a skillet, saute the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. remove from the heat. Top with cheese if desired; cover and let stand until cheese is melted.

YELLOW SQUASH AND TOFU STIR FRY

Steps:

• Heat olive oil in a large skillet or wok over medium-high heat. Cook and stir garlic in hot oil until just fragrant, about 30 seconds. Add squash and zucchini, cook and stir until vegetables soften, about 7 minutes. Transfer squash mixture to a bowl.
• Place skillet back over medium-high heat, place tofu pieces in the skillet, and top with brown sugar and soy sauce. Cook and stir until each side of tofu is golden brown, 3 to 5 minutes.
• Return squash mixture to the skillet; cook and stir until heated through, about 3 minutes. Stir in Sriracha sauce and season with salt and black pepper.

SPICY GARLIC SOY SAUCE ZUCCHINI STIR FRY

Steps:

• Heat oil in a frying pan over medium high heat. Once oil is hot, sauté garlic, white parts of scallion, and red chilies until fragrant, about 1 minute.
• Add zucchini into the pan, stir to mix well, and cook for 2-3 minutes, until the zucchini is tender but still crispy.
• Mix together soy sauce, sugar, Shaoxing wine, and Chinese black vinegar, then pour this sauce mixture into the pan. Gently toss to coat the zucchini.
• Once the sauce boils, add in corn starch slurry and keep stirring until the sauce is thick.
• Turn off heat, add sesame oil and half of the green part of scallions, and toss gently.
• Transfer the zucchini to a serving plate and garnish with the rest of the green part of scallions.