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- 2 medium zucchinis - 1 red bell pepper - 1 yellow bell pepper - 1 small red onion - Soy sauce (low sodium) - Sesame oil - Olive oil - Honey or maple syrup - Chili flakes - Fresh cilantro or parsley When I make my zucchini and pepper stir fry, I always start with fresh ingredients. I love how the colors of the red and yellow peppers pop against the green zucchini. The small red onion adds a sweet touch to the mix. Each ingredient brings its own flavor that works together perfectly. For this stir fry, I use low sodium soy sauce. It adds a nice salty taste without being too overpowering. Sesame oil gives a rich, nutty flavor that really shines through. I also use olive oil to sauté the veggies, which helps them cook evenly. If you want to change up the taste, consider adding honey or maple syrup for a hint of sweetness. Chili flakes can bring heat if you enjoy a bit of spice. Fresh cilantro or parsley makes a lovely garnish and adds freshness to the dish. You can find the full recipe to make this colorful and tasty meal. It's quick, easy, and perfect for any night of the week! To slice zucchini, place it on a cutting board. Cut the ends off, then slice it into half-moons. Aim for even pieces to ensure they cook at the same rate. For the peppers, cut them in half, remove the seeds, and then slice them into strips. Mincing garlic is easy. Just smash the cloves with a knife, then chop them into small pieces. To grate ginger, use a fine grater or a microplane. This will give you the best flavor. Start by heating the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the sliced zucchini. Sauté it for about three minutes until it starts to soften. Next, add the sliced red and yellow bell peppers along with the sliced red onion. Stir-fry these veggies for another four to five minutes until they are tender-crisp. After the veggies are cooked, stir in the minced garlic and grated ginger. Cook these for one to two minutes until fragrant. In a separate bowl, mix the soy sauce, sesame oil, honey or maple syrup, and chili flakes if you want some heat. Pour this sauce over the sautéed veggies, tossing everything to coat evenly. Cook for another minute, allowing the sauce to heat through. Adjust the seasoning with salt and pepper to taste. For more details, refer to the Full Recipe. To get tender-crisp veggies, cut them evenly. This helps them cook at the same rate. Use high heat when stir-frying. The heat cooks the veggies quickly, sealing in flavors. A hot skillet or wok gives you that perfect char and keeps the veggies crisp. Add the zucchini first, as it takes longer to cook. After a few minutes, toss in the peppers and onion. This way, all veggies finish cooking together. Stir-fry for just enough time to keep bright colors. Overcooked veggies lose their beautiful look and crunch. For extra flavor, try adding spices like cumin or turmeric. You can also toss in a splash of lime juice for a fresh twist. Serve with sauces like teriyaki or sweet chili for a tasty finish. These additions can elevate your dish and make it exciting. {{image_2}} You can mix in many seasonal vegetables for added flavor and nutrients. Try adding sliced carrots, snap peas, or broccoli. These veggies bring different textures and tastes to your stir fry. You can also use frozen vegetables when you're short on time. They are already prepped and can save you a lot of work. Just toss them in when you add the fresh veggies. To make your stir fry heartier, consider adding proteins like chicken, shrimp, or tofu. If you use chicken, cut it into small pieces. Sauté it first until it’s cooked through, then add your vegetables. For shrimp, add them toward the end of cooking. They only need a few minutes to turn pink and tender. Tofu can be cubed and added at the same time as the veggies. This way, it absorbs all the great flavors. If you want a plant-based meal, stick with vegetables and tofu. Use gluten-free soy sauce to keep it safe for those with gluten sensitivities. Coconut aminos is another great option. It has a sweet taste that works well in this dish. You can also skip the honey and use maple syrup to keep it vegan. With these tweaks, your stir fry will be delicious and inclusive for all diets. For the complete recipe, check out the Full Recipe section. Store your zucchini and pepper stir fry in the fridge. Use airtight containers to keep it fresh. This helps maintain the flavor and texture. I recommend glass containers, as they do not stain or retain odors. To freeze the stir fry, let it cool completely first. Then, place it in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When ready to enjoy, thaw it overnight in the fridge. Reheat in a pan over medium heat to restore its deliciousness. The stir fry lasts about 3-4 days in the fridge. Always check for signs of spoilage. Look for off smells or a slimy texture. If you see any of these, it's best to throw it out. For frozen stir fry, use it within 2-3 months for the best taste. Yes, you can make this dish in advance. Prepare the stir fry and let it cool. Store it in an airtight container in the fridge for up to three days. When you’re ready to eat, simply reheat it in a skillet over low heat. Stir it well to warm evenly. You can also use the microwave for a quick option. Just be careful not to overcook the veggies when reheating. This stir fry pairs well with many sides. Here are some great options: - Steamed rice (white or brown) - Quinoa for a protein boost - Cauliflower rice for a low-carb choice - Noodles for a heartier meal Feel free to mix and match to suit your taste. Yes, this recipe is quite healthy! Here’s a breakdown of its benefits: - Zucchini is low in calories and high in vitamins. - Bell peppers are rich in vitamin C and antioxidants. - Garlic and ginger offer anti-inflammatory properties. - Using low-sodium soy sauce cuts down on salt. This dish is colorful, tasty, and full of nutrients. Perfect for a light meal! This blog post covered how to make a delicious zucchini and pepper stir fry. We discussed fresh ingredients, pantry staples, and optional add-ins for flavor. I also shared step-by-step instructions on preparing vegetables and cooking them. Tips for perfecting your stir fry and various ways to customize it were provided. Storing leftovers correctly ensures you enjoy the dish later. With a bit of practice, you can create a healthy meal that suits your taste. Enjoy your stir fry adventure and keep experimenting with flavors!

Zucchini and Pepper Stir Fry

Savor the flavors of summer with this Zesty Zucchini & Vibrant Pepper Stir Fry! This quick and easy recipe combines fresh zucchini, colorful bell peppers, and aromatic garlic for a delightful dish that's perfect for any meal. Ready in just 20 minutes, this healthy stir fry is bursting with nutrients and can be paired with rice or quinoa. Click through to discover how to bring this vibrant dish to your table today!
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Ingredients
  

2 medium zucchinis, sliced into half-moons

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 small red onion, sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons soy sauce (low sodium)

1 tablespoon sesame oil

1 tablespoon olive oil

1 teaspoon honey or maple syrup

1 teaspoon chili flakes (optional)

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Instructions
 

In a large skillet or wok, heat the olive oil over medium-high heat.

    Once hot, add the sliced zucchini and sauté for about 3 minutes until they start to soften.

      Add the red and yellow bell peppers along with the sliced red onion. Continue to stir-fry for another 4-5 minutes until the vegetables are tender-crisp.

        Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

          In a small bowl, mix the soy sauce, sesame oil, honey (or maple syrup), and chili flakes (if using). Pour this sauce over the sautéed vegetables, tossing everything to coat evenly.

            Cook for another minute, allowing the sauce to heat through. Adjust the seasoning with salt and pepper to taste.

              Remove from heat and garnish with fresh cilantro or parsley before serving.

                - Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                  Presentation Tips: Serve the stir fry in a large, bright bowl to showcase the colorful vegetables, garnished with cilantro or parsley. Pair it with steamed rice or quinoa for a complete meal!