Time 15m Yield 4-6 serving(s) Number Of Ingredients 7 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.
Time 15m Number Of Ingredients 10 Steps:
Rinse all the veggies. Slice onions and bell peppers thin. Chop zucchini to ¼ inch thickness. Chop ginger and garlic. 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 & crushed peanuts. Serve zucchini stir fry as a side or in your wraps and sandwiches.
Time 40m Yield 4 Number Of Ingredients 13 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.
Time 30m Yield 4 Number Of Ingredients 7 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.
Time 17m Yield 4 serving(s) Number Of Ingredients 6 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).
Time 10m Yield 8 servings. Number Of Ingredients 6 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.
More about “stir fry zucchini recipes”
Time 25m Yield 4 servings. Number Of Ingredients 9 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.
