When I first stumbled into the world of zucchini stir fry, it was more of a happy accident than a planned dinner. My fridge was sparse—just a few zucchini, an onion, and the usual collection of sauces—and I was determined to avoid takeout. What I ended up creating was this flavorful, quick stir fry that has become a weeknight staple in my home. It’s savory, slightly sweet, with a touch of heat, and pairs beautifully with a bowl of steamed rice. Simple, satisfying, and endlessly versatile!

There’s something magical about taking humble ingredients like zucchini and onion and transforming them into a dish that feels like comfort food but also fresh and vibrant. This stir fry is proof that you don’t need fancy ingredients or hours in the kitchen to make something truly delicious. Let me walk you through it!

My first attempt: A zucchini experiment gone right

The first time I made this dish, I wasn’t aiming for anything fancy. It was one of those “use what you’ve got” meals, but the combination of flavors was an instant hit. The zucchini softened perfectly, the onion added a subtle sweetness, and the trio of soy, teriyaki, and hoisin sauces coated everything in a glossy, umami-packed glaze. I remember the aroma filling my kitchen—warm garlic mingling with the nutty scent of sesame oil—and it made me feel like I’d just pulled off a culinary miracle. My husband, who’s normally not a fan of zucchini, went back for seconds. That’s when I knew I had to add this recipe to my regular rotation!

A quick backstory on zucchini stir fry

Stir frying is a cooking method that originated in China and has since become popular worldwide for its speed and simplicity. It’s all about cooking food quickly at high heat to preserve texture and flavor. While traditional stir fries often feature proteins like chicken or beef, this zucchini version is a fantastic example of how versatile the method can be. Zucchini, with its mild flavor and tender texture, is the perfect vegetable for soaking up the bold flavors of Asian-inspired sauces. Over the years, stir fry recipes have evolved to include countless regional variations, and this one is my personal take—quick, veggie-packed, and perfect for busy nights.

Let’s talk ingredients: The stars of the dish

Zucchini: The hero of this recipe! Its natural sweetness and tender texture shine when cooked just until tender-crisp. If you’re out of zucchini, you can easily swap in yellow squash or even broccoli.
Yellow onion: Adds a hint of sweetness and depth to the dish. You can use red onion for a sharper flavor or skip it altogether if needed.
Sesame oil: This is where that signature nutty flavor comes from. Toasted sesame oil works best, but olive oil will do in a pinch—just know the flavor won’t be quite the same.
Garlic: Minced garlic is a must for that classic stir fry aroma. Fresh garlic is ideal, but garlic powder can work as a backup.
Soy sauce, teriyaki sauce, and hoisin sauce: These three sauces form the flavor backbone—salty, sweet, and savory. If you’re gluten-free, look for tamari or coconut aminos as a soy sauce alternative.
Sesame seeds and crushed red pepper flakes: Garnishes that add texture and a kick of heat. You can skip the red pepper flakes if you’re not into spice.

Kitchen gear: What you need and what you can skip

You don’t need much to make this dish shine, but having the right tools can make it even easier. A large nonstick skillet or wok is your best bet for stir frying since it allows for even heat distribution and plenty of room to toss the veggies. If you don’t have a wok, a regular frying pan works just fine. A sharp knife is essential for chopping the zucchini and onion into bite-sized pieces. And, of course, a wooden spoon or silicone spatula is perfect for stirring everything together without scratching your pan.

Step-by-step: How to make zucchini stir fry

Prep your veggies: Start by chopping the zucchini and onion into bite-sized pieces. I like to aim for uniform sizes so they cook evenly. Mince the garlic and set everything aside.
Sauté the onion and garlic: Heat your sesame oil over medium-low heat in your skillet or wok. Once the oil is hot, toss in the onion and sauté for 3-5 minutes until it starts to soften. Add the minced garlic and cook for about a minute, just until fragrant. Be careful not to burn the garlic—it can go from golden to bitter in seconds.
Add the zucchini and sauces: Turn up the heat to medium and add the chopped zucchini to the pan. Stir everything together, then pour in the soy sauce, teriyaki sauce, and hoisin sauce. Toss the veggies to coat them evenly in the sauce mixture. Let it cook for 5-8 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.
Garnish and serve: Remove the stir fry from the heat and sprinkle with sesame seeds and crushed red pepper flakes. Serve it over steamed rice, or enjoy it on its own as a light, flavorful side dish.

Variations and adaptations: Make it your own

Add protein: Toss in some thinly sliced chicken, beef, or shrimp for a heartier meal. If you’re vegetarian, tofu or tempeh are great options.
Spice it up: If you love heat, double the crushed red pepper flakes or add a drizzle of sriracha.
Make it low-carb: Skip the rice and serve the stir fry over cauliflower rice or zucchini noodles for a keto-friendly twist.
Seasonal swaps: Add in whatever veggies you have on hand—bell peppers, snap peas, or mushrooms work beautifully.
Regional inspiration: Try using Thai basil or a splash of fish sauce for a Southeast Asian twist. Or, add some ginger and scallions for a more traditional Chinese flavor profile.

Serving suggestions: How to make it shine

For a balanced meal, pair this stir fry with steamed jasmine rice or brown rice. Want to fancy it up? Serve it on a large platter and garnish with extra sesame seeds, a drizzle of sesame oil, and a few sprigs of fresh cilantro. It’s perfect as a main dish or alongside dumplings, egg rolls, or miso soup if you’re going for an Asian-inspired feast.

What to drink with zucchini stir fry

For drinks, a crisp white wine like Sauvignon Blanc complements the flavors beautifully. If you prefer non-alcoholic options, an iced green tea or a sparkling water infused with citrus works perfectly. Personally, I love serving it with a cold glass of ginger beer for a sweet-spicy pairing.

Storing and reheating tips

Got leftovers? Store your zucchini stir fry in an airtight container in the fridge for up to 3 days. To reheat, simply toss it in a skillet over medium heat with a splash of water to loosen the sauce. Avoid microwaving—it can make the zucchini mushy. If you’re planning to make it ahead of time, I recommend slightly undercooking the zucchini so it holds up better when reheated.

Scaling the recipe for a crowd (or just yourself!)

This recipe serves about 4 people as a side dish, but it’s easy to adjust. For a larger batch, double the ingredients and use a second skillet if your pan gets overcrowded. Cooking for one? Halve the recipe and store the extra sauces for another meal. Just keep in mind that cooking times may vary slightly when scaling up or down.

Common questions about zucchini stir fry

1. Can I use frozen zucchini?
Fresh zucchini is best, but if you’re using frozen, thaw and pat it dry first to avoid excess water in the pan.

2. What can I substitute for hoisin sauce?
Try mixing equal parts soy sauce and brown sugar for a quick alternative.

3. Can I make this dish vegan?
It’s already vegan as written! Just double-check that your sauces don’t contain animal products.

4. How do I keep the zucchini from getting soggy?
Cook it over medium heat and keep an eye on the time—it should be tender-crisp, not mushy.

5. Can I make it ahead of time?
Yes, but slightly undercook the zucchini if you plan to reheat it later.

This zucchini stir fry is proof that simple ingredients can lead to big flavors. Give it a try, and don’t be afraid to experiment with your own variations! You might just discover your next go-to recipe.

Zucchini Stir Fry Recipe