Zucchini Stir Fry Recipe
There’s just something about a quick stir fry that makes weeknight dinners feel so effortless yet satisfying. This zucchini stir fry has become one of my go-to recipes for when I want something fresh, flavorful, and on the table in under 20 minutes. The combination of tender-crisp zucchini, a sweet and savory sauce, and a touch of heat is pure magic. And let’s be real—any excuse to use up zucchini before it overruns the fridge is a win!
I first stumbled upon this recipe during a fridge-cleaning frenzy. You know those nights when you’re staring into the abyss of half-used vegetables and random condiments? That’s when this stir fry was born, and honestly, it’s been a love affair ever since. The flavors are simple but bold, the prep is minimal, and you can tweak it endlessly depending on your mood or pantry situation. It’s the kind of dish that makes you feel like a kitchen genius, even if you’re just winging it.
🥒 A little love story with zucchini
Zucchini has a special place in my kitchen. It’s one of those veggies that can adapt to just about any recipe, from hearty soups to crispy fritters. Historically, zucchini hails from the Americas, but the variety we know today was cultivated in Italy during the 19th century. Its mild flavor and tender texture make it the perfect blank canvas for sauces and spices. Plus, it’s loaded with vitamin C, antioxidants, and fiber, so it’s a healthy choice that doesn’t feel like a sacrifice.
Let’s talk ingredients: flavor-packed and flexible
The beauty of this zucchini stir fry lies in its simplicity. Let’s break down the star players:
- Zucchini: The hero of the dish. Look for firm, medium-sized zucchini with shiny skin. If you’re out, yellow squash works just as well!
- Yellow onion: Adds a sweet, caramelized flavor. Shallots or red onion can step in if you’re short on yellow.
- Garlic: The base of almost any good stir fry. Fresh is best, but jarred minced garlic works in a pinch.
- Sesame oil: That nutty, toasty aroma ties everything together. Can’t find sesame oil? Try olive oil with a tiny dash of sesame seeds for a similar effect.
- Soy sauce, teriyaki sauce, and hoisin sauce: The holy trinity of sweet, savory, and umami. You can play with proportions depending on your taste—more soy for saltiness, more hoisin for sweetness. Coconut aminos make a great soy sauce alternative.
- Sesame seeds: Just a sprinkle adds crunch and visual flair. If you’re out, chopped peanuts or cashews are a fun twist.
- Crushed red pepper flakes: For that perfect touch of heat. Dial it up or down based on your spice tolerance.

Kitchen gear: what you need
This stir fry doesn’t require fancy gadgets, which is part of the charm. A few essentials make all the difference:
- A large skillet or wok: The wider the surface, the better for evenly cooking the zucchini without overcrowding.
- A sharp knife: Trust me, chopping is so much more enjoyable with a good-quality blade.
- A wooden spoon or silicone spatula: For stirring and tossing without scratching your pan.
- Measuring spoons: Optional, but helpful if you’re not eyeballing sauces.
Step-by-step: my foolproof method (with a few tips)
- Prep your veggies: Chop the zucchini and onion into bite-sized pieces. Don’t stress about uniformity—it’s a stir fry, not a science experiment! Set everything aside so you can work quickly once the pan is hot.
- Sauté the onion and garlic: Heat the sesame oil in your skillet over medium-low heat. Add the chopped onion and let it cook for 3-5 minutes until it softens and starts to brown slightly. Then toss in the minced garlic and sauté for just a minute—garlic burns quickly, so keep an eye on it.
- Add the zucchini and sauces: Turn up the heat to medium and toss in the zucchini. Drizzle in the soy sauce, teriyaki sauce, and hoisin sauce. Stir everything well to coat the veggies evenly. Cook for 5-8 minutes, stirring occasionally, until the zucchini is tender-crisp.
- Garnish and serve: Remove the skillet from heat and sprinkle sesame seeds and crushed red pepper flakes on top. Serve immediately over steamed rice, or enjoy as is for a lighter option.
Pro tip: If you like your zucchini softer, cook for an extra 2-3 minutes, but be careful not to let it get mushy.

Variations to try (get creative!)
This recipe is endlessly adaptable, and I’ve tried it every which way. Here are some fun variations:
- Vegan-friendly: All the ingredients are naturally vegan, but double-check your teriyaki and hoisin sauces, as some brands include honey.
- Low-carb: Skip the rice and serve the stir fry over cauliflower rice or zucchini noodles for a keto-friendly option.
- Add protein: Toss in cubed tofu, shrimp, or thinly sliced chicken. Cook the protein first, then set it aside while you sauté the veggies.
- Seasonal swap: In the summer, add fresh corn kernels or bell peppers. During fall, throw in thinly sliced carrots or broccoli florets.
- Spicy kick: Amp up the heat with a drizzle of sriracha or a pinch of cayenne pepper.
- Asian-inspired twist: Add a splash of rice vinegar or a dollop of miso paste for extra depth of flavor.
How to serve and make it shine
Presentation matters, even for a simple stir fry! Serve it over fluffy white jasmine rice or nutty brown rice. If you’re feeling fancy, sprinkle a little extra sesame seed and garnish with chopped green onions or cilantro. Pair it with miso soup or a fresh cucumber salad for a complete meal.
Sip, sip: drink pairings
A light, crisp white wine like Sauvignon Blanc or Pinot Grigio complements the sweetness of the sauce beautifully. If you prefer something non-alcoholic, a chilled green tea or sparkling water with a slice of lime is equally refreshing.
Leftovers? No problem
This stir fry reheats like a dream. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, just pop it in a skillet over medium heat with a splash of water to refresh the sauce. Avoid microwaving if you can—it can make the zucchini a bit soggy.
Adjusting for a crowd
Cooking for more people? Simply double or triple the ingredients, but be sure to use a larger skillet or wok to avoid overcrowding. If the pan gets too full, cook the zucchini in batches to maintain that tender-crisp texture.
Common hiccups and how to fix them
- Too much liquid in the pan? Your zucchini might have released a lot of water. Next time, sauté at a slightly higher heat or avoid overcrowding the skillet.
- Zucchini too mushy? Keep a closer eye on your cook time and remove from heat as soon as it’s tender-crisp.
- Forgot sesame oil? Don’t stress—olive oil or avocado oil will still do the trick.
Ready to give it a try?
This zucchini stir fry is perfect for busy weeknights, impromptu dinners, or anytime you’re craving something quick and delicious. The balance of flavors, the simplicity of the steps, and the adaptability make it a recipe you’ll turn to again and again. So grab a skillet and some zucchini, and let’s get cooking—your taste buds will thank you!

FAQs
1. Can I use frozen zucchini?
Yes, but it might release more water. Thaw and pat it dry before cooking.
2. What other vegetables work in this stir fry?
Bell peppers, mushrooms, broccoli, or snap peas are great additions!
3. Can I make this gluten-free?
Absolutely—just use gluten-free soy sauce and hoisin sauce.
4. What protein pairs best with this dish?
Shrimp, chicken, or tofu are all fantastic options.
5. Can I meal prep this?
Yes! Prep your veggies and mix the sauces ahead of time. Store them separately and cook fresh when ready to eat.

Zucchini Stir Fry Recipe
Whip up this delicious zucchini stir fry in just 20 minutes! Packed with flavor, easy to customize, and perfect for any night.
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
- 3 medium zucchini chopped
- 1/2 yellow onion chopped
- 1 Tablespoon sesame oil
- 4 garlic cloves minced
- 1 1/2 Tablespoons soy sauce
- 1 1/2 Tablespoons teriyaki sauce
- 1 1/2 Tablespoons hoisin sauce
- 1/2 teaspoon sesame seeds
- 1 teaspoon crushed red pepper flakes
Instructions
- Prep your veggies: Chop the zucchini and onion into bite-sized pieces. Don’t stress about uniformity—it’s a stir fry, not a science experiment! Set everything aside so you can work quickly once the pan is hot.
- Sauté the onion and garlic: Heat the sesame oil in your skillet over medium-low heat. Add the chopped onion and let it cook for 3-5 minutes until it softens and starts to brown slightly. Then toss in the minced garlic and sauté for just a minute—garlic burns quickly, so keep an eye on it.
- Add the zucchini and sauces: Turn up the heat to medium and toss in the zucchini. Drizzle in the soy sauce, teriyaki sauce, and hoisin sauce. Stir everything well to coat the veggies evenly. Cook for 5-8 minutes, stirring occasionally, until the zucchini is tender-crisp.
- Garnish and serve: Remove the skillet from heat and sprinkle sesame seeds and crushed red pepper flakes on top. Serve immediately over steamed rice, or enjoy as is for a lighter option.
Pro tip: If you like your zucchini softer, cook for an extra 2-3 minutes, but be careful not to let it get mushy.
Notes
How to serve and make it shine
Presentation matters, even for a simple stir fry! Serve it over fluffy white jasmine rice or nutty brown rice. If you’re feeling fancy, sprinkle a little extra sesame seed and garnish with chopped green onions or cilantro. Pair it with miso soup or a fresh cucumber salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: dinner