Best Zucchini Stir Fry Recipes

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EASY ZUCCHINI STIR-FRY



Easy Zucchini Stir-Fry image

Sliced zucchini, sweet onion, and diced tomatoes are stir-fried with garlic for a quick and easy Italian-tasting vegetable side dish. Goes great with grilled chicken breast, fish, or pasta. Ever since I have been making it, my husband can eat almost all of it in one sitting!

Provided by sheistyb

Categories     Side Dish     Vegetables     Tomatoes

Time 30m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
1 tablespoon minced garlic
1 large sweet onion, thinly sliced
2 medium zucchini, halved and sliced
1 (14.5 ounce) can diced tomatoes
1 pinch Italian seasoning, or to taste
1 pinch salt and ground black pepper to taste

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.

Nutrition Facts : Calories 83.3 calories, Carbohydrate 10.5 g, Fat 3.6 g, Fiber 2.7 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 209.7 mg, Sugar 5.8 g

ZUCCHINI/YELLOW SQUASH STIR FRY



Zucchini/Yellow Squash Stir Fry image

A lovely veggie side dish. Wonderful summer squash blends nicely with onion in this quickie stir-fry.

Provided by Recipewrestler

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb small, fresh zucchini
1 lb small, fresh crookneck yellow squash
1 large yellow onion
3 teaspoons margarine
3 teaspoons water
salt and pepper

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).

SWEET AND SPICY HONEY GRILLED PORK CHOPS WITH ASPARAGUS BELL PEPPER AND ZUCCHINI STIR FRY



SWEET AND SPICY HONEY GRILLED PORK CHOPS WITH ASPARAGUS BELL PEPPER AND ZUCCHINI STIR FRY image

Categories     Beef

Yield 4 servings

Number Of Ingredients 14

2 large jalapeno chilies stemmed
2 large garlic cloves peeled
7 tablespoons olive oil
1/4 cup soy sauce'2 tablespoons dijon mustard
1 tablespoon honey
1 tablespoon oriental seasme oil
1 tablespoon chopped fresh rosemary
2 teaspoons grated lemon peel
4 7 to 8 ounce pork chops about 1/2 inch thick
10 asparagus spears trimmed cut into 1 1/2 inch pieces
3 large garlic cloves minced
1 medium zucchinni halved lenghtwise cut crosswise into 1/4 thick diagonal slices
1 yellow summer squash halved lenghtwise cut crosswise into 1/4 inch thick slices
1 small red bell pepper seeded cut into strips

Steps:

  • Preheat oven to 350 degrees. Place chiliies and 2 garlic cloves in small baking dish. Sppon 1 tablespoon olive oil over run to coat. Roast until chilies and garlic are very soft turning once about 40 minutes. Cool. Puree mixture in processor. Whisk puree 4 tablespoons olive oil soy sauce dijon mustard honey oriental seasme oil rosemary and lemon peel in medium bowl to blend. Place pork chops in 13 by 9 by 2 inch glass baking dish. Pour marinade over pork chops and run to coat. Cover and refrigerate 1 hour turning occasionally. Cook asparagus in medium pot of boiling slated water until crisp and tender about 1 minute drain transfer asparagus to bowl of ice water to cool drain. Prepare barbecue medium high heat or preheat broiler. Remove pork chops from marinade. Sprinkle with slat and pepper and grill or broil pork chops until no longer pink in center about 5 minutes per side. Transfer pork chops to platter. Tent with foil to keep warm while preparing vegetables. Heat remaining 2 tablespoons oil in heavy large skillet over medium heat add minced garlic suate until golden about 1 minute. Add zucchini yellow squash and red bell pepper same until vegetables are crisp tender about 2 minutes. add asparagus saute until heated through about 1 minute longer. Season to taste with salt and pepper. Arrange vegetables around pork and serve.

SWEET AND SPICY HONEY-GRILLED PORK CHOPS WITH ASPARAGUS, BELL PEPPER AND ZUCCHINI STIR-FRY



SWEET AND SPICY HONEY-GRILLED PORK CHOPS WITH ASPARAGUS, BELL PEPPER AND ZUCCHINI STIR-FRY image

Categories     Pork

Yield 4 servings

Number Of Ingredients 14

2 large jalapeno chilies, stemmed
2 large garlic cloves, peeled
7 tablespoons olive oil
1/4 soy sauce
2 tablespoons dijon mustard
1 tablespoon honey
1 tablespoon oriental sesame oil
1 tablespoon chopped fresh rosemary
2 teaspoons grated lemon peel
4 7 to 8 ounce pork loin chops, about 1/2 inch thick
10 asparagus spears, trimmed, cut about 1 1/2 inch pieces
3 large garlic cloves, minced
1 medium zucchini, halved lenghtwise, cut crosswise into 1/4 inch thick diagonal slices
1 yellow summer squash, halved lenghtwise into 1/4 inch thick diagonal slices 1 small red bell pepper, seeded, cut into strips

Steps:

  • Pre-heat oven to 350 Place chilies and 2 garlic cloves in small baking dish. Spoon 1 tablespoon olive oil over, turn to coat. Roast until chilies and garlic are very soft, turning once, about 40 minutes. Cool. Puree mixture in processor. Whisk puree, 4 tablespoons olive oil, soy sauce, dijon mustard, honey, oriental sesame oil, rosemary and lemon peel in medium bowl to blend. Place pork chops in 13x9x2 inch glass baking dish. Pour marinade over pork chops and turn to coat. Cover and refrigerate 1 hour turning occasionally. Cook asparagus in medium pot of boiling salted water until crisp-tender, about 1 minute. Drain. Transfer asparagus to bowl of ice water, cool, drain. Prepare barbecue (medium-high heat) or preheat broiler. Remove pork chops from marinade. Sprinkle with salt and pepper. Grill or broil pork chops until no longer pink in center, about 5 minutes per side. Transfer pork chops to platter. Tent with foil to keep warm while preparing vegetables. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add minced garlic, saute until golden, about 1 minute. Add zucchini, yellow squash and red bell pepper, saute until vegetables are crisp-tender, about 2 minutes. Add asparagus, saute until asparagus are heated through, about 1 minute longer. Season to taste with salt and pepper. Arrange vegetables around pork and serve

PANDA EXPRESS ZUCCHINI AND MUSHROOM CHICKEN STIR FRY



Panda Express Zucchini and Mushroom Chicken Stir Fry image

This recipe taste exactly like the one at Panda Express and can be ready in just 25 minutes! Quick and simple recipe but an absolute winner in my household!

Provided by Marjorie Ram

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb boneless chicken breast, cut into thin bite size slices
3 tablespoons cornstarch
3 tablespoons cornstarch
1 tablespoon canola oil
1 tablespoon sesame oil
8 ounces white mushrooms, sliced
1 medium zucchini, cut in half lenghtwise, then 1/2 inch slices
1/4 cup soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar
3 garlic cloves, minced
2 teaspoons minced ginger (or 1/2 tsp ground ginger)
sesame seeds, for garnish (optional)

Steps:

  • Toss the chicken with cornstarch.
  • Heat the canola and sesame oil together in the pan.
  • Add chicken and cook on medium-high until brown on both sides, about 2-3 minutes on each sides.
  • Remove chicken from the pan, and turn the heat up to high.
  • Add in the mushrooms and zucchini, cook until they start to brown.
  • Add the garlic and ginger and cook/stir for 30 seconds.
  • Cook for another 2-3 minutes as vegetable soften a little.
  • Add the chicken back in and stir to coat.
  • Add in the soy sauce, sugar, and wine vinegar and stir to coat.
  • Serve with rice.

SWEET AND SPICY HONEY-GRILLED PORK CHOPS WITH ASPARAGUS, BELL PEPPERS, AND ZUCCHINI STIR-FRY



SWEET AND SPICY HONEY-GRILLED PORK CHOPS WITH ASPARAGUS, BELL PEPPERS, AND ZUCCHINI STIR-FRY image

Categories     Pork

Yield 4 servings

Number Of Ingredients 15

2 large jalapeno chiles, stemmed
2 large garlic cloves, peeled
7 tablespoons olive oil
1/4 soy sauce
2 tablespoons dijon mustard
1 tablespoon honey
1 tablespoon oriental sesame oil
1 tablespoon chopped fresh rosemary
2 teaspoons grated lemon peel
4 7 to 8 ounce pork loin chops, about 1/2 inch thick
10 asparagus spears, trimmed, cut into 1 1/2 inch pieces
3 large garlic cloves, minced
1 medium zucchini, halved length wise, cut crosswise into 1/4 inch thick diagonal slices
1 yellow summer squash, halved length wise, cut crosswise into 1/4 thick diagonal slices
1 small red bell pepper, seeded cut into strips

Steps:

  • Preheat oven to 350 degrees. Place chilies and 2 garlic cloves in small baking dish. Spoon 1 tablespoon olive oil over, turn to coat. Roast until chilies and garlic are very soft, turning once about 45 minutes. Cool. Puree mixture in processor. Whisk puree, 4 tablespoons olive oil, soy sauce, dijon mustard, honey, oriental sesame oil, rosemary and lemon peel in medium bowl to blend. Place pork chops in 13x9x2 inch glass baking dish. Pour marinade over pork chops and turn to coat. Cover and refrigerate 1 hour, turning occasionally. Cook asparagus in medium pot of boiling salted water until crisp-tender about 1 minute. Drain. Transfer asparagus to bowl of ice water, cool, drain Prepare barbecue (medium-high heat) or preheat broiler. Remove pork chops from marinade. Grill or broil pork chops until no longer pink in center about 5 minutes per side. Transfer pork chops to platter. Tent foil to keep warm while preparing vegetables. Heat remaining 2 tablespoons oil in heavy large skillet over medium high heat. Add minced garlic, saute until golden. Add zucchini, yellow squash and re bell pepper, saute until vegetables are crisp-tender about 2 minutes. Add asparagus, saute until asparagus is heated through about 1 minute longer. Season to taste with slat and pepper.Arrange vegetables around pork and serve.

ITALIAN SAUSAGE AND ZUCCHINI STIR-FRY



Italian Sausage and Zucchini Stir-Fry image

I'm always looking for new recipes to put variety into our meals. I like this one especially because it doesn't call for too many ingredients and makes an attractive, natural dish. We recently moved into a log home in the country with plenty of room outdoors for a garden, and I plan to grow lots of vegetables to use in similar stir-fry dishes.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 pound Italian sausage links, cut into 1/4-inch slices
1/2 cup chopped onion
4 cups julienned or coarsely shredded zucchini
2 cups seeded chopped tomatoes
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon hot pepper sauce
Grated Parmesan cheese

Steps:

  • In a large skillet, cook sausage and onion until meat is no longer pink; drain. , Stir in the zucchini, tomatoes, lemon juice, salt, oregano and pepper sauce. Cook, uncovered, for 5 minutes, stirring frequently. Garnish with cheese.

Nutrition Facts : Calories 231 calories, Fat 15g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 695mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.

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.

YELLOW SQUASH AND ZUCCHINI STIR FRY



Yellow Squash and Zucchini Stir Fry image

This is a little mixture I threw together using veggies in the crisper. Turned out darned good! I hope you enjoy it as much as we did! I used pre shredded carrots from a bag which is a HUGE time saver. It is colorful and flavorful.

Provided by Michelle S.

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 medium yellow squash
1 medium zucchini
1/2 cup red bell pepper, cut into chunks
1 1/4 cups shredded carrots
2 tablespoons oil (I use new Enova oil, or vegetable oil)
1 tablespoon chopped fresh cilantro
1 teaspoon minced garlic
1/2 teaspoon minced ginger
soy sauce, to taste
red pepper flakes, to taste
salt, to taste

Steps:

  • Wash squash and zucchini and cut in half.
  • Cut each half into about 1/2 inch slices.
  • Heat oil in a large skillet or wok.
  • When oil is hot add red pepper.
  • Cook about 3 minutes.
  • Add squash, zucchini, garlic, ginger, soy sauce, pepper flakes and salt.
  • Cook about 4 minutes or more until the squash are ALMOST the texture you prefer over medium high heat.
  • Add carrots and cook at least 2 minutes more until carrots are how you prefer.
  • Adjust seasonings and add the cilantro and toss well.
  • Serve immediately.

CHINESE STYLE BROCCOLI & ZUCCHINI STIR-FRY



Chinese Style Broccoli & Zucchini Stir-Fry image

This is another one of my favorite sides to make. The original recipe doesn't call for zucchini but I decided to add it in tonight (seen in pic). You can omit the zucchini and just use the broccoli. I'm sure other veggies can be thrown into the wok also. In place of soy sauce, I use Braggs Liquid Amino. Also, you can buy...

Provided by Jessica Fontenot

Categories     Vegetables

Time 15m

Number Of Ingredients 6

1 Tbsp + 1 tsp canola oil
1 head broccoli, cut into florets
1-2 zucchini, sliced
2 Tbsp soy sauce (or Bragg's liquid amino)
2 clove garlic, minced
2 tsp fresh lemon juice

Steps:

  • 1. Heat oil in a large wok or high-sided skillet over medium-high heat. Add broccoli and zucchini and stir-fry for 2 minutes.
  • 2. Add soy sauce, garlic, and lemon juice.
  • 3. Continue to stir fry until broccoli is crisp and zucchini is tender about 5 - 10 minutes. Serve hot.

CHICKEN AND ZUCCHINI STIR-FRY



Chicken and Zucchini Stir-Fry image

Shake up your basic chicken stir-fry with the addition of thyme, basil, zucchini and tomatoes.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 13

2 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons chopped fresh thyme leaves
1 red bell pepper, seeded and chopped
2 small zucchini, halved lengthwise, seeded and cut into 3/4-inch pieces
1/2 cup grape tomatoes
2 cloves garlic, finely chopped
2 scallions, white and green parts, cut into 2-inch-long pieces
Pinch of red pepper flakes
1/2 cup lightly packed fresh basil leaves, sliced
Hot white rice, for serving

Steps:

  • Whisk together the lemon juice and 2 tablespoons of the oil in a large bowl; season with salt and black pepper. Add the chicken, toss well and set aside at room temperature for 15 minutes.
  • Drain the chicken and pat dry. Heat a wok or large skillet over high heat. Add the remaining 2 tablespoons oil and then the chicken and thyme. Cook, stirring until just cooked through, about 4 minutes. Use a slotted spoon to transfer the mixture to a large bowl. Add the bell pepper to the pan and quickly cook, stirring, until softened, 1 to 2 minutes. Transfer the bell pepper to the bowl with the chicken. Add the zucchini to the pan and cook, stirring, until crisp-tender, about 2 minutes. Transfer to the bowl with the chicken. Add the tomatoes, garlic, scallions and red pepper flakes to the pan and cook, stirring, until lightly browned, about 2 minutes more. Return the chicken and vegetables to the pan; season with salt and black pepper. Cook, stirring, until well combined and warmed through, about 2 minutes.
  • Remove from the heat and stir in the basil. Serve over rice.

ZUCCHINI AND SOY BEAN STIR FRY



Zucchini and Soy Bean Stir Fry image

I invented this while goofing around in the kitchen. It ended up being a hit with my family! If the veggies are steamed tender-crisp before being thrown in the pan, it cuts the cooking time in half and makes it a quick healthy lunch! Serve warm, topped with toasted sesame seeds.

Provided by Kierston

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 12

⅓ cup broccoli florets
⅓ cup cauliflower florets
½ cup shelled edamame (green soybeans)
1 large carrot, chopped
1 tablespoon water
2 tablespoons olive oil
1 onion, chopped
1 zucchini, sliced
5 large mushrooms, sliced
1 tablespoon finely chopped garlic
1 ½ tablespoons reduced-sodium teriyaki sauce
2 tablespoons agave nectar

Steps:

  • Combine broccoli, cauliflower, edamame, carrots, and water in a microwave-safe bowl. Cover with plastic wrap and microwave for 1 minute until vegetables are tender. Set aside.
  • Heat olive oil in a skillet over medium heat; add onion. Cook and stir until onion is softened and beginning to brown, about 10 minutes.
  • Stir cooked broccoli, cauliflower, edamame, carrots, zucchini, mushrooms, and garlic into the pan; cook and stir until vegetables are cooked through, about 5 minutes.
  • Stir in reduced-sodium teriyaki sauce and agave nectar; cook 5 more minutes.

Nutrition Facts : Calories 150 calories, Carbohydrate 20.9 g, Fat 7.1 g, Fiber 3.2 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 99.7 mg, Sugar 13.4 g

GARLIC CHICKEN ZUCCHINI STIR FRY



Garlic Chicken Zucchini Stir Fry image

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

Provided by 89240

Categories     One Dish Meal

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 8

1 boneless skinless chicken breast
8 -10 cloves garlic, sliced in half lengthwise
2 teaspoons olive oil
2 medium zucchini
1 teaspoon fresh lemon juice
1/8 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 cup chicken broth

Steps:

  • Cut the chicken into 1/2 inch pieces.
  • Slice zucchini into rounds and slice rounds into semi-circles.
  • Heat oil in small to medium saucepan.
  • Salt and pepper chicken to taste, and add to oil along with garlic.
  • Add remaining ingredients and bring to a slight boil.
  • Remove from heat when chicken is no longer pink and zucchini is tender, but still crisp.

Nutrition Facts : Calories 337.8, Fat 14.2, SaturatedFat 2.5, Cholesterol 75.5, Sodium 546, Carbohydrate 21.1, Fiber 4.6, Sugar 10.5, Protein 33.9

ZUCCHINI PEPPER STIR-FRY



ZUCCHINI PEPPER STIR-FRY image

Categories     Vegetable     Side     Sauté     Vegetarian

Yield 6 generous servings

Number Of Ingredients 14

2 tablespoons light olive oil
1 large garlic clove
1 medium zucchini
1 medium yellow zucchini (summer squash)
2 large carrots
1/2 small red onion
1 small-medium red pepper
1 small-medium orange pepper
1 small-medium yellow pepper
1 tablespoon Italian seasoning
1 teaspooon salt
fresh ground pepper to taste
fresh lemon
freshly grated parmesan cheese

Steps:

  • Wash all vegetables thoroughly and peel carrots and onion. Slice zucchini and carrots in 1/4-inch slices (*see note regarding carrots); set aside. Remove stems, seeds and membranes from peppers; cut into 1/2-inch strips, then cut strips in half lengthwise. Slice onion, then quarter slices. Heat olive oil in extra-large saute pan or wok; add garlic and prepared vegetables. Sprinkle on Italian seasoning and salt. Cook over medium heat for approximately 10 minutes, stirring frequently, until tender-crisp. Do not overcook! Squeeze on fresh lemon and add fresh ground pepper to taste. Serve immediately with freshly grated Parmesan or other favorite Italian cheese.

STIR FRY ZUCCHINI AND CARROTS



Stir Fry Zucchini and Carrots image

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

Provided by joe_loyall

Categories     Vegetable

Time 11m

Yield 4 serving(s)

Number Of Ingredients 6

1 teaspoon cornstarch
2 tablespoons water
2 tablespoons cooking oil
3 medium carrots, peeled and cut into 1-inch chunks or thinner
4 medium zucchini, cut into 1-inch chunks or sliced thinner, if preferred
4 tablespoons stir-fry sauce

Steps:

  • Zucchini: Slim, small zucchini will taste best. larger and usually older zucchini tend to have a bitter after-taste.
  • Carrots: Skinny carrots are the younger roots and usually taste sweeter.
  • Mix cornstarch with water and set aside. Heat oil in stir fry pan, wok or heavier skillet over medium high heat. Stir fry carrots for 1 minute and then add zucchini. Continue stirring for about 2 minutes. (Adjust cooking times according to the temperature you feel comfortable cooking with.).
  • Add stir fry sauce and stir well. Stir cornstarch mixture well before adding to vegetables. Stir until sauce is thickened and serve immediately.
  • Sauces with lemon or orange flavors, if available, may be alternate stir fry sauces to try. A side dish for Western foods too.

LAMB WITH ZUCCHINI STIR-FRY



Lamb with Zucchini Stir-Fry image

Categories     Wok     Garlic     Ginger     Lamb     Vegetable     Stir-Fry     Quick & Easy     Zucchini     Bon Appétit

Yield Serves 4

Number Of Ingredients 15

1 pound ground lamb
4 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 teaspoons plus 2 tablespoons cornstarch
1 cup canned low-salt chicken broth
2 tablespoons fresh lemon juice
2 teaspoons garlic chili sauce
3 tablespoons vegetable oil
2 tablespoons oriental sesame oil
3 large garlic cloves, peeled
1 1/2 pounds zucchini, cut in 2 x 1/3 x 1/3-inch strips
1 medium onion, thinly sliced
5 green onions, cut into 2-inch lengths
Cooked white rice

Steps:

  • Mix lamb, 2 tablespoons soy sauce, ginger, minced garlic and 2 teaspoons cornstarch in large bowl. Mix broth, lemon juice, chili sauce and remaining 2 tablespoons soy sauce and 2 tablespoons cornstarch in small bowl.
  • Heat both oils in wok or Dutch oven over high heat. Add 3 garlic cloves; cook until golden brown, about 2 minutes. Discard garlic. Add zucchini and onion; stir-fry until crisp-tender, about 3 minutes. Add green onions; stir-fry just until wilted, about 1 minute. Transfer vegetables to platter. Add lamb mixture to wok; stir-fry until meat is brown, about 3 minutes. Add broth mixture; boil until sauce thickens, stirring constantly, about 1 minutes. Return vegetables to wok; stir until heated through. Season with salt and pepper. Serve with rice.

HEALTHY ITALIAN STYLE ZUCCHINI AND TOMATO STIR FRY



Healthy Italian Style Zucchini and Tomato Stir Fry image

Delicious way to eat your veggies! I Love the flavors in this and my kids gobbled it up. We like to eat it over brown rice, but I think it would be nice on its own as well. Recipe created by hubby Jason.

Provided by Enjolinfam

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 (14 1/2 ounce) can diced tomatoes
2 small zucchini (small to medium size)
1/2 cup black olives, sliced
5 garlic cloves, chopped
1 cup chicken broth or 1 cup vegetable broth
2 -3 tablespoons canola oil
1 -2 tablespoon italian seasoning
1 teaspoon cumin
salt, to taste
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional)
1/2 cup walnuts, chopped (optional)
cooked brown rice (optional)

Steps:

  • Heat canola oil in pan with zuccini on medium high until they begin to brown.
  • Move zuccini one side of the pan, add more oil, and cook garlic for about 3-5 minutes or until they begin to brown.
  • Add all remaining ingredients (except optional walnuts and brown rice!) and simmer for about 15-20 minutes.
  • Take off the stove and stir in the walnuts if using them.
  • Serve and enjoy by itself or over cooked brown rice.

Nutrition Facts : Calories 125.4, Fat 9.2, SaturatedFat 0.8, Sodium 378.6, Carbohydrate 11.1, Fiber 2.8, Sugar 4.9, Protein 2

CABBAGE-ZUCCHINI STIR FRY



Cabbage-Zucchini Stir Fry image

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

Provided by Bergy

Categories     Vegetable

Time 22m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons lite olive oil or 2 tablespoons vegetable oil
3 cloves garlic, minced
3 cups zucchini, unpeeled,thinly sliced
4 cups green cabbage, grated
1 large onion, thinely sliced
salt & pepper
1/2 teaspoon sugar
celery seed

Steps:

  • Saute the garlic in the oil, do not allow to burn.
  • Add veggies& stir fry for 2-3 minutes.
  • Add seasonings and continue to stir fry for about 3 minutes (longer if you like your veggies well done).

Nutrition Facts : Calories 75, Fat 4.7, SaturatedFat 0.7, Sodium 15.7, Carbohydrate 8.1, Fiber 2.1, Sugar 4.2, Protein 1.8

STIR FRY PARMESAN ZUCCHINI



Stir Fry Parmesan Zucchini image

A GREAT side dish to have with any meal! Quick and easy to prepare! A blend of olive oil, butter and seasonings give flavor galore!!!

Provided by Seasoned Cook

Categories     Vegetable

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 6

4 zucchini, thinly sliced
2 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon garlic powder
1/4 cup parmesan cheese (optional)
1/4 teaspoon salt

Steps:

  • Cut zucchini into thin slices.
  • In a large saucepan combine olive oil and butter. Add zucchini and saute on low heat until tender. Before removing from heat, sprinkle with salt and garlic powder.
  • Place in serving bowl and sprinkle with fresh parmesan cheese.

Nutrition Facts : Calories 158.8, Fat 13.7, SaturatedFat 3.9, Cholesterol 10.2, Sodium 248.8, Carbohydrate 8.3, Fiber 2.6, Sugar 6.5, Protein 3.2

ZUCCHINI STIR FRY



Zucchini Stir Fry image

My husband's said this were the "best vegetable mix" he has ever eaten.... Ummm finally.... Very easy and very healthy, you just can't go wrong.

Provided by Mrs.Chen

Categories     Vegetable

Time 20m

Yield 3 serving(s)

Number Of Ingredients 6

1/4 butter or 1/4 olive oil
4 whole zucchini
2 bell peppers
1/3 cup fresh onions or 1/3 cup dry onion
1/3 cup green onion (chopped)
1 tablespoon garlic powder

Steps:

  • Mix all vegetable in pan and cooked.

Nutrition Facts : Calories 78, Fat 0.7, SaturatedFat 0.1, Sodium 31.6, Carbohydrate 17.1, Fiber 5, Sugar 8.1, Protein 4.7

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