Sesame-Ginger Stir-Fried Carrots and Zucchini

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Crisp vegetables coated in a savory-sweet glaze, ready in 15 minutes for a vibrant weeknight side or main. This mediterranean-inspired vegetarian (vegetarian) ready in about 25 minutes pairs medium carrots, medium zucchini, tablespoons sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 2 medium carrots
• 1 medium zucchini
• 2 tablespoons sesame oil
• 3 cloves garlic
• 1 tablespoon fresh ginger
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame seeds
• 1/4 cup water
• pinch salt

Instructions

1. Step 1: Peel and cut 2 medium carrots into 1/4-inch matchsticks, and slice 1 medium zucchini into 1/4-inch half-moons. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Add carrots and zucchini, stirring to coat, and cook for 4 minutes until they begin to soften and edges turn golden.
3. Step 3: Add 3 minced garlic cloves and 1 tablespoon grated fresh ginger, stirring for 30 seconds until fragrant—do not brown.
4. Step 4: Whisk together 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, and 1/4 cup water in a small bowl. Pour over vegetables and stir to coat evenly.
5. Step 5: Cook for 2-3 minutes until sauce thickens and coats the vegetables, then stir in 1 teaspoon sesame seeds and a pinch of salt. Remove from heat immediately.