Stir-Fried Zucchini and Bell Peppers with Sesame Oil

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Bright vegetables tossed in toasty sesame oil and garlic, creating a vibrant and satisfying low-carb side dish. This asian-inspired keto (vegetarian) ready in about 18 minutes pairs sliced into thin strips red bell pepper, sesame oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 2, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (12 oz), sliced into half-moons zucchini
• 1, sliced into thin strips red bell pepper
• 1, sliced into thin strips yellow bell pepper
• 1 tbsp sesame oil
• 2 cloves, minced garlic
• 1 tbsp low-sodium soy sauce
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp sesame oil in a large skillet over medium-high heat until shimmering (about 350°F).
2. Step 2: Add 2 minced garlic cloves and stir for 15 seconds until fragrant.
3. Step 3: Add 1 cup sliced red bell peppers, 1 cup sliced yellow bell peppers, and 1 cup sliced zucchini, stirring to combine. Cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp and lightly browned on the edges.
4. Step 4: Stir in 1 tbsp low-sodium soy sauce, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 1 more minute until sauce is slightly thickened and coats the vegetables.