Zucchini Noodle Stir-Fry with Bell Peppers and Shiitake Mushrooms
A vibrant stir-fry featuring zucchini noodles, colorful bell peppers, and earthy mushrooms in a savory sauce. This asian-inspired one pot (whole30, vegetarian) ready in about 22 minutes pairs medium spiralized into noodles zucchini, sliced shiitake mushrooms, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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 spiralized into noodles zucchini
- 4 oz sliced shiitake mushrooms
- 1/2 cup thinly sliced (mixed colors) bell peppers
- 2 minced garlic cloves
- 2 tbsp coconut aminos
- 1 tbsp avocado oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add sliced shiitake mushrooms and cook for 4-5 minutes until golden and tender.
- Step 2: Add thinly sliced bell peppers and minced garlic, stir-frying for 2 minutes until peppers are bright and slightly softened.
- Step 3: Add spiralized zucchini noodles, coconut aminos, 1/4 tsp sea salt, and 1/8 tsp black pepper. Toss constantly for 3-4 minutes until zucchini is tender-crisp and sauce coats the noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zucchini Noodle Stir-Fry with Bell Peppers and Shiitake Mushrooms take to make?
Total time is about 22 minutes (15 min prep + 7 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 and Shiitake Mushrooms?
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 sliced shiitake mushrooms from drying out.
Can I substitute ingredients in Zucchini Noodle Stir-Fry with Bell Peppers and Shiitake Mushrooms?
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 and Shiitake Mushrooms 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 and Shiitake Mushrooms whole30?
Yes — this recipe is tagged whole30, 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
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
