Savory Stir-Fried Zucchini Mushrooms (Print-Friendly Version)
Quick stir-fry of zucchini and mushrooms with garlic and soy sauce for a bright, satisfying low-carb dish.
# What You’ll Need to Make This:
→ Stir-Fry Base
01 -
2 medium zucchini, sliced into 0.5 cm half-moons
02 -
1 medium onion, thinly sliced
03 -
250 g mushrooms (button or cremini), thinly sliced
04 -
2 tablespoons extra virgin olive oil
05 -
2 cloves garlic, minced
→ Seasoning
06 -
2 tablespoons soy sauce or tamari
07 -
0.25 teaspoon ground black pepper
08 -
0.25 teaspoon red pepper flakes, optional
09 -
Salt, to taste
→ Garnish
10 -
2 tablespoons fresh parsley, finely chopped
# How to Prepare:
01 -
Slice zucchini into half-moons, thinly slice onions and mushrooms, and mince the garlic.
02 -
Warm a large skillet over medium-high heat and add olive oil until shimmering.
03 -
Add sliced onions and cook for 3 to 4 minutes until translucent. Add mushrooms and sauté for an additional 4 to 5 minutes until tender and lightly caramelized.
04 -
Stir in zucchini and minced garlic, combining well with onions and mushrooms. Cook for 5 to 6 minutes, stirring occasionally, until zucchini is tender yet retains slight crispness.
05 -
Pour in soy sauce, black pepper, and red pepper flakes if using. Stir well and cook for 1 to 2 minutes to meld flavors.
06 -
Remove from heat and finish with a generous sprinkle of fresh chopped parsley. Serve warm as a side or light main.
# Extra Tips:
01 -
For added crunch, sprinkle toasted sesame seeds just before serving.
02 -
Pair with grilled chicken, tofu, or steamed rice for a complete meal.
03 -
Adjust heat by modifying the amount of red pepper flakes.