Zucchini and Mushroom Stir-Fry
This vibrant and healthy stir-fry transforms simple zucchini and mushrooms into a flavorful side dish or light meal in just 15 minutes. Perfect for busy weeknights, this versatile recipe lets you clean out your vegetable drawer while creating something delicious and satisfying.
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Servings: 4
Calories: 85kcal
Equipment
Ingredients
- 2 medium zucchini sliced into half-moons
- 8 oz mushrooms sliced
- 1 medium onion sliced (optional)
- 1 bell pepper sliced (optional)
- 2 cloves garlic minced (optional)
- 2 tablespoons olive oil or butter
- 2 tablespoons soy sauce
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil or butter in a wok or large skillet over medium-high heat.
- Add zucchini, mushrooms, onions, and garlic to the skillet.
- Sauté for 5-6 minutes, stirring frequently, until vegetables are just tender.
- Add bell pepper if using and sauté for another 2 minutes.
- Stir in soy sauce, salt, and black pepper.
- Cook for 1 additional minute to combine flavors.
- Remove from heat and serve immediately.
Notes
Don't overcook the zucchini to maintain a slight crunch and prevent it from becoming mushy
Feel free to add other seasonal vegetables like carrots, snap peas, or broccoli
Garnish with sesame seeds, fresh herbs like parsley or cilantro, or green onions for extra flavor
This recipe works well as a side dish for grilled chicken, fish, or tofu
For added protein, toss in some cooked shrimp or chicken during the last minute of cooking
Store leftovers in the refrigerator for up to 3 days and reheat gently in a skillet
Nutrition
Calories: 85kcal | Carbohydrates: 8g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 520mg | Potassium: 450mg | Fiber: 2g | Sugar: 5g