It’s zucchini season, which means that we get to be creative with our summer zucchini recipes!
Did you know that zucchini is actually a fruit, not a vegetable? I had no idea.
I got a few zucchinis to experiment with a new recipe that turned out so delicious! I love how versatile zucchini is. You can make everything from roasted vegetables and salad to bread and fritters. Hmm, I think that’s what I need to make next...
For this recipe, I used ingredients to make an Asian-style zucchini stir fry. Making ribbons out of zucchini and carrots to simulate noodles (also known as zoodles) is such a fun way to add a little twist to this recipe. The peanut sauce brings this vegan zucchini noodle recipe to the next level. It’s incredibly delicious, slightly crunchy, and so bright!
What I love about zucchini ribbons is that you don’t need any fancy equipment to make them. All you need is a vegetable peeler and a bit of patience! I even find the process therapeutic.
This zucchini noodle stir fry is garnished with crushed peanuts, sesame seeds, and green onions. Bringing all the flavors together for a full Asian style vegan stir fry that you’ll love! If you have 15 minutes to spare, then you can make this easy and delicious recipe. It’s so perfect for the summer!
Yield: 2 servings
Prep time: 10 min
Cooking time: 5 min
Total time: 15 min
2 large carrots
1 tsp onion powder
1 tsp ground ginger
2 cloves of garlic
A drizzle of olive oil
3 tbsp peanut butter
2 tbsp low sodium soy sauce
1 tbsp sesame oil
½ tsp chili flakes
1 tbsp honey (or any other liquid sweetener)
Garnish: Green onions, sesame seeds, and crushed peanuts.
Peel the zucchini and carrots using a vegetable peeler.
Using a vegetable peeler, shave the zucchini and carrot into long thin ribbons. Set aside.
Thinly mince the cloves of garlic.
For the sauce, add the peanut butter, low sodium soy sauce, sesame oil, chili flakes, liquid sweetener, and lime juice into a small jar or bowl and whisk to combine.
Heat a pan. Once it’s hot, add a drizzle of olive oil.
To the pan, add the garlic, onion powder, and ground ginger. Cook for a couple of minutes on low heat.
Add the zucchini and carrot ribbons to the pan with the peanut butter sauce and cook for 3-5 minutes tossing continuously. Stir-fries should be cooked fairly quickly to keep most of the texture! Your skillet may only fit half of the vegetable ribbons. Cook in batches and use half of the sauce for each.
Serve in a bowl and garnish with chopped green onions, sesame seeds, and crushed peanuts. And voila! It’s ready to be enjoyed.
Store in an airtight container for up to a week.
Serve with some pan-fried tofu to make it a more balanced meal.
If you want, you can add one more zucchini and one more carrot to the recipe using the same amount of sauce for 2 extra servings. I had some sauce left that I used to pour over rice!
$5.75. This takes into account the measurements listed in the ingredients section and for the main ingredients only. It does not include seasoning.
*Zucchini is rich in manganese, lutein, zeaxanthin, and vitamins A and C — nutrients that contribute to healthy vision and may lower your risk of age-related eye conditions.
Cooked zucchini is particularly high in vitamin A, though raw zucchini contains slightly less. It boasts several antioxidants that may provide various health benefits. The highest levels are found in the skin. Zucchini is rich in water and fiber, two compounds that can promote healthy digestion by reducing your risk of constipation and symptoms of various gut disorders.
*Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They also have several health benefits, including lowering cholesterol levels and improving eye health.
Did you try this vegan zucchini noodle recipe?
Let me know in the comments below and/or tag your creation on Instagram #everyhealthybite.
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