Zucchini Stir Fry Recipes

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ZUCCHINI STIR FRY



Zucchini Stir Fry image

An easy, healthy Asian chicken and zucchini stir fry with onions in a quick teriyaki sauce. Fast and perfect for nutritious weeknight dinners.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 25m

Number Of Ingredients 14

1 pound boneless (skinless chicken breasts (or thighs or tenders), thinly sliced then cut into bite-sized pieces)
4 tablespoons low sodium soy sauce (divided)
2 teaspoons apple cider vinegar (divided)
2 teaspoons granulated sugar (divided)
1 tablespoon minced fresh ginger
3 cloves minced garlic (about 1 tablespoon)
2 tablespoons water
1 teaspoon cornstarch
1/4 teaspoon red pepper flakes
2 medium zucchini (yellow squash, or a mix)
1 large red or yellow onion
2 tablespoons extra virgin olive oil
Sesame seeds (optional for garnish)
Chopped green onion (for garnish)

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.

Nutrition Facts : ServingSize 1 (of 4), Calories 243 kcal, Carbohydrate 11 g, Protein 27 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 73 mg, Fiber 2 g, Sugar 6 g

STIR-FRY ZUCCHINI



Stir-Fry Zucchini image

Make and share this Stir-Fry Zucchini recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 large onion, thinly sliced
2 cloves garlic, crushed
1 -2 tablespoon canola oil or 1 -2 tablespoon peanut oil
1 lb zucchini, thinly sliced
1/4 cup brown sugar
1 tablespoon water
3 tablespoons regular soy sauce or 3 tablespoons low sodium soy sauce

Steps:

  • Stir-fry onion and garlic in oil for 1 minute.
  • Add zucchini and brown sugar.
  • Stir-fry for about 5 minutes.
  • Add water and soy sauce and continue to cook about 5 minutes more or just until zucchini is tender.

STIR-FRIED ZUCCHINI



Stir-Fried Zucchini image

I plant many vegetables to use in cooking. Tomatoes, cucumbers and zucchini are among our favorites. That is why this zucchini stir-fry is so popular at our house. -Deborah Elliot, Ridge Spring, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 8 servings.

Number Of Ingredients 6

2 pounds sliced zucchini
2 garlic cloves, minced
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute the zucchini and garlic in oil until zucchini is crisp-tender, about 5 minutes. Sprinkle with seasonings. Serve immediately.

Nutrition Facts : Calories 77 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

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