Zucchini Noodle Stir-Fry with Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, low-carb vegetable stir-fry that provides sustained energy without sugar spikes. This asian-inspired whole30 (low carb) ready in about 23 minutes pairs medium zucchini, medium red bell pepper, medium yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 15 min Cook: 8 min Serves 2 Asian cuisine 180 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Use a spiralizer to create noodles from 2 medium zucchinis. Slice 1 medium red, yellow, and green bell pepper into thin strips.
  2. Step 2: Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant, being careful not to brown.
  3. Step 3: Add all sliced bell peppers and stir-fry for 4 minutes until crisp-tender. Add zucchini noodles and 2 tbsp coconut aminos, tossing constantly for 3-4 minutes until noodles are tender but still slightly firm.
  4. Step 4: Season with 1/8 tsp black pepper, remove from heat, and serve immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Zucchini Noodle Stir-Fry with Bell Peppers take to make?

Total time is about 23 minutes (15 min prep + 8 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 Zucchini Noodle Stir-Fry with Bell Peppers?

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 medium zucchini from drying out.

Can I substitute ingredients in Zucchini Noodle Stir-Fry with Bell Peppers?

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 Zucchini Noodle Stir-Fry with Bell Peppers for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Zucchini Noodle Stir-Fry with Bell Peppers low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes