Quick and easy Asian-style zucchini vegetable stir fry recipe cooked in under 15 minutes. Vegan, Vegetarian, Gluten-free, and low-carb side dish that can be served on noodles, rice, or cauliflower rice.
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 air fryer tofu for protein. This dish is ready within 15 minutes and enjoyed with jasmine rice or cauliflower rice as a side dish. You may also love my Indian-style zucchini stir fry.
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.
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Zucchini Stir Fry Ingredients
- Zucchini: I 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 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.
- Red chili flakes, Salt, and black pepper: Are added for seasoning. You can also substitute red chili flakes with Thai red chilies.
How to Make Zucchini Stir Fry
Trim off the ends of the zucchini. Cut in half lengthwise, and then cut into ¼ inch thick half-moon slices.
Heat 2 tablespoons oil in a skillet or wok. Add 1 medium onion (thinly sliced), ½ tablespoon ginger (minced), ½ tablespoon garlic (minced), and saute for a minute.
Then, add 1.5-2 tablespoons soy sauce, 1 teaspoon vinegar, ½ teaspoon sugar, salt, ground pepper, 1 teaspoon red chili flakes, and continue to saute for 30 seconds until fragrant.
If you want to prepare saucy stir-fried zucchini, then mix one tablespoon of cornstarch with ¼ cup of water in a small bowl, add along with the sauces, and cook until the sauce thickens (about 2 minutes).
Add 2-2.5 cups zucchini slices and continue to cook until zucchini is tender but still crunchy (about 3 minutes).
Next, add 1 tablespoon of 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 jasmine rice, or quinoa. If you are on a low-carb or keto diet, serve it with cauliflower rice. Then, pair it with baked or air fryer crispy tofu to make a complete meal.
You can also serve it with garlic noodles or fill in your wraps.
Storage Suggestions
- 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.
- 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.
Variations
- You can add other vegetables like bell peppers, broccoli, eggplant, mushrooms, carrots, and edamame in the same sauce.
More Zucchini Recipes
Asian Style Zucchini Stir Fry
Ingredients
- 2 medium zucchini cut into half moon slices (about 2-2.5 cups)
- 1 medium yellow onion thinly sliced (about 1 cup)
- ½ tablespoon garlic minced
- ½ tablespoon ginger minced
- 1.5-2 tablespoons low sodium soy sauce (use tamari if gluten-free)
- 1 teaspoon vinegar
- ½ teaspoon sugar (or maple syrup, honey), optional
- 1 teaspoon red chili flakes adjust as per your spice level
- salt and pepper to taste
- 2 tablespoons cooking oil
- 1 tablespoon toasted sesame oil
For Garnish:
- toasted sesame seeds
- green onions
Instructions
- Trim off the ends of the zucchini. Cut in half lengthwise, and then cut into ¼ inch thick half-moon slices.
- Heat oil in a skillet or wok. Add onion slices, minced ginger, garlic, and saute for a minute.
- Add in 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 few seconds. Turn off the gas.
- Garnish with toasted sesame seeds and green onions and serve hot with steamed rice.
Notes
- You can add other vegetables like bell peppers, broccoli, eggplant, mushrooms, carrots, 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.
Nutrition
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Cheri Rivera
I made the zucchini stir fry n served it with spaghetti noodles. I was so yummy n easy to make. Much mahalo for sharing your recipe.
Bhavana Patil
Hi Cheri, I am so glad to know, the recipe turned out great. Thanks for sharing your feedback:)
Linda
I made this dish for my family. It was absolutely delicious! I added tofu for protein, everyone loved it! Thank you for this fabulous recipe,
Bhavana Patil
Hi Linda, Thats a great idea adding tofu to stir fry, glad you liked it..and thank you for trying the recipe.