Zucchini stir fry is vibrant, healthy, and delicious. I usually make it up in the fall when zucchinis are abundant. This recipe takes about 10 minutes to prepare and 6 minutes to cook. In light of this, it’s a great midweek meal. As a result of having no meat, it’s a great vegetarian dish, as well.
I usually cook from the most dense to the least dense. In light of this, I start with the green beans as they are the most dense and take the longest to cook. I put the tomatoes in last as they are the least dense and you simply want them warmed. Of course, you can add other vegetables to the dish. Just keep the most dense to least dense principle in mind. Some fresh button mushrooms would really complement the stir fry.
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[btn color=”orange” target=””]Ingredients:[/btn]
- 1 zucchini, sliced and halved
- 2 tbsp of finely chopped onions
- 2 medium tomatoes, sliced and halved
- 2 medium cloves of garlic, finely chopped
- 1/2 bundle of green beans, cut in half
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- Servings: 2
- Time: 15 minutes
- Level: Easy
- Cuisine: Chinese
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Recipe Rating:
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[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Method:[/btn]
Add some olive oil to a pan over medium high heat. Put the beans in and saute them for about 2 minutes. Push the beans to one side of the pan and add in the onions and garlic. Saute them for about 30 seconds. Add the zucchini in, season with salt and pepper, and fry for an additional 2 minutes just until the zucchini begins to soften. Put the tomatoes in, season toss for an additional 10 to 15 seconds.
Plate, serve, and enjoy your zucchini stir fry.
David Hood+
