Looking for a quick, healthy, and delicious weeknight dinner? This Zucchini and Mushroom Stir-Fry has become my go-to recipe when I want something nutritious yet satisfying. It’s the perfect combination of tender-crisp vegetables and savory mushrooms, all wrapped up in a flavorful sauce that comes together in minutes.
Ingredients
- 3 medium zucchini, cut into half-moons
- 8 oz mushrooms (button or cremini), sliced
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (use vegetarian oyster sauce for vegan option)
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Optional: sliced green onions for garnish
Instructions
- Start by preparing your vegetables. Cut zucchini into uniform half-moon shapes, about ¼ inch thick. This ensures even cooking and a nice presentation.
- Heat vegetable oil in a large wok or skillet over medium-high heat until it’s shimmering but not smoking.
- Add minced garlic and grated ginger to the hot oil. Stir quickly for about 30 seconds until fragrant, being careful not to burn them.
- Add the mushrooms to the pan and cook for 3-4 minutes until they start to release their moisture and brown slightly.
- Add the zucchini to the pan. Keep stirring frequently for about 4-5 minutes. You want the zucchini to be tender-crisp, not mushy.
- Pour in the soy sauce and oyster sauce, then drizzle with sesame oil. Toss everything together until well combined.
- Season with salt and pepper to taste, then give everything a final stir.
- Garnish with sliced green onions if desired, and serve immediately.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: 25 minutes
Servings: 4 as a side dish, 2-3 as a main course
Recipe Notes
Here are some helpful tips to make your Zucchini and Mushroom Stir-Fry perfect every time:
- Don’t overcrowd the pan – if necessary, cook in batches to ensure proper browning.
- Make sure your pan is hot before adding ingredients. A properly heated pan prevents vegetables from becoming soggy.
- Pat mushrooms dry before cooking to achieve better browning.
- For meal prep, you can slice the vegetables ahead of time and store them in the refrigerator.
- This dish is best served immediately, but leftovers can be stored in an airtight container for up to 2 days.
- To add protein, consider tossing in some tofu, chicken, or shrimp at the appropriate cooking stage.
- If you prefer spicy food, add a pinch of red pepper flakes or a drizzle of chili oil at the end.
This versatile stir-fry works great as a side dish or main course when served over rice or noodles. It’s also naturally low-carb and can be made gluten-free by using tamari instead of soy sauce.
Zucchini and Mushroom Stir-Fry
A quick, healthy, and delicious weeknight dinner. It's the perfect combination of tender-crisp vegetables and savory mushrooms, all wrapped up in a flavorful sauce that comes together in minutes.
Ingredients
- 3 medium zucchini cut into half-moons
- 8 oz mushrooms button or cremini, sliced
- 4 cloves garlic minced
- 1 inch fresh ginger grated
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce use vegetarian oyster sauce for vegan option
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Optional: sliced green onions for garnish
Instructions
- Start by preparing your vegetables. Cut zucchini into uniform half-moon shapes, about ¼ inch thick. This ensures even cooking and a nice presentation.
- Heat vegetable oil in a large wok or skillet over medium-high heat until it's shimmering but not smoking.
- Add minced garlic and grated ginger to the hot oil. Stir quickly for about 30 seconds until fragrant, being careful not to burn them.
- Add the mushrooms to the pan and cook for 3-4 minutes until they start to release their moisture and brown slightly.
- Add the zucchini to the pan. Keep stirring frequently for about 4-5 minutes. You want the zucchini to be tender-crisp, not mushy.
- Pour in the soy sauce and oyster sauce, then drizzle with sesame oil. Toss everything together until well combined.
- Season with salt and pepper to taste, then give everything a final stir.
- Garnish with sliced green onions if desired, and serve immediately.
