Name: Savory Stir Fried Zucchini and Mushrooms
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 2 tablespoons sesame oil; 2 medium zucchini, sliced into half-moons; 8 oz cremini or button mushrooms, sliced; 3 cloves garlic, minced; 2 tablespoons low-sodium soy sauce; 1 tablespoon rice vinegar; 1 teaspoon grated fresh ginger; 1/4 teaspoon red pepper flakes (optional); Salt and pepper to taste; 1 green onion, sliced (for garnish); 1 teaspoon sesame seeds (optional)

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Savory Stir Fried Zucchini and Mushrooms a quick and flavorful stir-fry featuring tender zucchini and umami-packed mushrooms tossed in a garlicky soy glaze. I love how this dish comes together in just 20 minutes, making it perfect for a light meal or a side that’s both healthy and satisfying.

Savory Stir Fried Zucchini and Mushrooms

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons sesame oil

2 medium zucchini, sliced into half-moons

8 oz cremini or button mushrooms, sliced

3 cloves garlic, minced

2 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar

1 teaspoon grated fresh ginger

¼ teaspoon red pepper flakes (optional)

Salt and pepper to taste

1 green onion, sliced (for garnish)

1 teaspoon sesame seeds (optional)

Directions

I start by heating the sesame oil in a large skillet or wok over medium-high heat.

I add the sliced mushrooms and sauté them for about 4–5 minutes, letting them release their moisture and turn golden brown.

Then I toss in the zucchini slices and stir-fry for another 3–4 minutes until they become tender-crisp.

I stir in the minced garlic and ginger, cooking for about 1 minute until fragrant.

Next, I pour in the soy sauce, rice vinegar, and red pepper flakes if I’m using them. I toss everything together and let it cook for 1–2 more minutes so the flavors meld beautifully.

I season with salt and pepper to taste, remove from heat, and finish it off with a sprinkle of green onions and sesame seeds before serving.

Servings and timing

This recipe serves 2 people.

Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Calories: 120 kcal per serving

Variations

I sometimes add extra veggies like bell peppers, snap peas, or baby corn for more color and crunch. For a protein boost, I like tossing in tofu, tempeh, or edamame. If I’m craving something with more depth, I drizzle a bit of hoisin sauce or a few drops of toasted sesame oil at the end. For a spicy version, I increase the red pepper flakes or add a bit of sriracha.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When I’m ready to reheat, I use a skillet over medium heat for a few minutes, adding a splash of water or soy sauce to refresh the glaze. The microwave also works well for a quick reheat, though I prefer the stovetop to keep the veggies crisp.

FAQs

Can I use other types of mushrooms?

Yes, I often switch between cremini, button, or shiitake mushrooms depending on what I have. Each brings a slightly different flavor and texture.

Can I make this recipe oil-free?

Absolutely. I simply sauté the veggies in a bit of vegetable broth or water instead of sesame oil. It still tastes delicious.

What can I serve this stir-fry with?

I like serving it with steamed rice, quinoa, or noodles. It also works great as a topping for grain bowls.

Can I make it ahead of time?

Yes, I sometimes prepare it a day in advance and reheat it gently on the stove. The flavors deepen as it sits.

How can I make it gluten-free?

To keep it gluten-free, I use tamari or coconut aminos instead of soy sauce.

Conclusion

I love how effortlessly this savory stir-fried zucchini and mushroom dish comes together. It’s light, flavorful, and packed with wholesome ingredients that make me feel good after eating it. Whether I’m looking for a quick side or a simple meatless main, this stir-fry always satisfies my cravings for something fresh and delicious.

Recipe:

Savory Stir Fried Zucchini and Mushrooms

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Author: Cheryl
Total Time: 20 minutes
Yield: 2 servings
Diet: Vegan

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Description

A quick and flavorful plant-based stir-fry featuring zucchini and mushrooms tossed in a garlicky soy glaze. Ready in just 20 minutes, perfect as a light entrée or side dish.

Instructions

Heat sesame oil in a large skillet or wok over medium-high heat.
Add the sliced mushrooms and sauté for 4–5 minutes until they release moisture and become golden brown.
Add zucchini slices and stir-fry for another 3–4 minutes until tender-crisp.
Stir in minced garlic and ginger, cooking for 1 minute until fragrant.
Pour in soy sauce, rice vinegar, and red pepper flakes (if using), and cook for 1–2 more minutes, tossing everything together.
Season with salt and pepper to taste.
Remove from heat and garnish with sliced green onion and sesame seeds before serving.