Stir-Fried Zucchini and Yellow Squash
A vibrant vegetable stir-fry with garlic and ginger, finished with a light soy-vinegar glaze. This asian-inspired vegetarian (vegetarian) ready in about 20 minutes pairs sesame oil, minced garlic, fresh, minced ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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. 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, sliced into 1/4-inch half-moons zucchini
- 2 medium, sliced into 1/4-inch half-moons yellow squash
- 2 tbsp sesame oil
- 3 cloves, minced garlic
- 1 tbsp, fresh, minced ginger
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/4 cup water
- 1 tbsp cornstarch
- 1/4 cup, chopped (optional) peanuts
Instructions
- Step 1: In a small bowl, whisk together 1/4 cup soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar. In a separate bowl, mix 1 tbsp cornstarch with 2 tbsp cold water to create a slurry.
- Step 2: Heat 2 tbsp sesame oil in a large skillet over medium-high heat. Add 3 garlic cloves, minced, and 1 tbsp fresh ginger, minced, and stir for 30 seconds until fragrant.
- Step 3: Add 2 medium zucchini, sliced into 1/4-inch half-moons, and 2 medium yellow squash, sliced into 1/4-inch half-moons, to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- Step 4: Pour soy sauce mixture into skillet, then add cornstarch slurry. Stir constantly for 2-3 minutes until sauce thickens and coats vegetables.
- Step 5: If using, sprinkle 1/4 cup chopped peanuts over the top. Serve hot as a side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Zucchini and Yellow Squash take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Zucchini and Yellow Squash?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sesame oil from drying out.
Can I substitute ingredients in Stir-Fried Zucchini and Yellow Squash?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Zucchini and Yellow Squash for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Stir-Fried Zucchini and Yellow Squash vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
