Looking for a quick, healthy, and delicious side dish that’s packed with vegetables? This Zucchini and Carrot Stir-Fry is my go-to recipe when I want something nutritious on the table in minutes. The combination of tender-crisp vegetables and simple seasonings creates a versatile dish that pairs perfectly with almost any main course.
Ingredients
- 2 medium zucchini, cut into matchsticks
- 3 medium carrots, julienned
- 3 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- Salt and pepper to taste
- Optional: sesame seeds for garnish
Instructions
- Start by preparing your vegetables. Cut the zucchini and carrots into uniform matchsticks to ensure even cooking. Pro tip: try to make the pieces roughly the same size for the best results.
- Heat vegetable oil in a large skillet or wok over medium-high heat until it starts to shimmer.
- Add the minced garlic and stir-fry for about 30 seconds, just until fragrant. Be careful not to burn it.
- Add the carrots first, as they take longer to cook. Stir-fry for about 2 minutes.
- Add the zucchini and continue stir-frying for another 3-4 minutes, or until vegetables are tender-crisp.
- Pour in the soy sauce and sesame oil, tossing everything together to combine.
- Season with salt and pepper to taste, and sprinkle with sesame seeds if desired.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 6-7 minutes
Total Time: 15-17 minutes
Servings: 4 as a side dish
Recipe Notes
- Don’t overcook the vegetables – they should maintain some crunch for the best texture and nutrient retention.
- If you’re using larger zucchini, remove the seedy center before cutting into matchsticks to prevent the dish from becoming watery.
- For meal prep, you can cut the vegetables up to 24 hours in advance and store them in an airtight container in the refrigerator.
- This stir-fry is naturally vegan and can be made gluten-free by using tamari instead of soy sauce.
- Feel free to add other quick-cooking vegetables like bell peppers or snap peas to make it your own.
- To turn this side dish into a main course, add your choice of protein (tofu, chicken, or shrimp work great) and serve over rice.
The key to perfect stir-fried vegetables is maintaining high heat and moving quickly. Keep everything close at hand before you start cooking, and you’ll have a delicious, nutritious side dish ready in no time. This recipe has become a staple in my kitchen, and I’m confident it will become one in yours too.
Zucchini and Carrot Stir-Fry
A quick, healthy, and delicious side dish packed with vegetables. The combination of tender-crisp vegetables and simple seasonings creates a versatile dish that pairs perfectly with almost any main course.
Ingredients
- 2 medium zucchini cut into matchsticks
- 3 medium carrots julienned
- 3 cloves garlic minced
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- Salt and pepper to taste
- Optional: sesame seeds for garnish
Instructions
- Start by preparing your vegetables. Cut the zucchini and carrots into uniform matchsticks to ensure even cooking. Pro tip: try to make the pieces roughly the same size for the best results.
- Heat vegetable oil in a large skillet or wok over medium-high heat until it starts to shimmer.
- Add the minced garlic and stir-fry for about 30 seconds, just until fragrant. Be careful not to burn it.
- Add the carrots first, as they take longer to cook. Stir-fry for about 2 minutes.
- Add the zucchini and continue stir-frying for another 3-4 minutes, or until vegetables are tender-crisp.
- Pour in the soy sauce and sesame oil, tossing everything together to combine.
- Season with salt and pepper to taste, and sprinkle with sesame seeds if desired.