Healthy Easy Zucchini Stir-Fry (Printable)

A fresh, quick stir-fry of zucchini noodles and vegetables in a tangy peanut sauce, ideal for light meals.

# What You'll Need:

→ Vegetables

01 - 4 medium zucchinis, spiralized (about 6 cups)
02 - 1 large red bell pepper, thinly sliced
03 - 1 large carrot, julienned or spiralized
04 - 1 cup snap peas, trimmed and halved
05 - 2 green onions, thinly sliced
06 - 2 tablespoons fresh cilantro, chopped

→ Peanut Sauce

07 - 1/3 cup natural peanut butter
08 - 2 tablespoons low-sodium soy sauce or tamari
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon lime juice
11 - 1 tablespoon maple syrup or honey
12 - 2 teaspoons toasted sesame oil
13 - 2 cloves garlic, minced
14 - 1 teaspoon fresh ginger, grated
15 - 2 to 4 tablespoons warm water
16 - 1/2 teaspoon crushed red pepper flakes

→ Garnish

17 - 2 tablespoons roasted peanuts, chopped
18 - Additional cilantro or green onions

# How-To Steps:

01 - Spiralize zucchinis and carrots. Slice bell pepper, trim and halve snap peas, and slice green onions.
02 - Whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, garlic, and ginger in a medium bowl. Add 2 tablespoons warm water and mix until smooth. Add additional water, 1 tablespoon at a time, until sauce reaches desired consistency.
03 - Heat a large nonstick skillet or wok over medium-high heat. Add a splash of sesame oil if desired for enhanced flavor.
04 - Add bell pepper, carrot, and snap peas to the skillet. Stir-fry for 2 to 3 minutes until tender but still crisp.
05 - Add spiralized zucchini noodles and toss gently for 2 to 3 minutes until heated through. Avoid overcooking to prevent soggy noodles.
06 - Pour peanut sauce over vegetables and toss to evenly coat. Cook for 1 to 2 minutes, stirring occasionally, until warmed through.
07 - Remove from heat and transfer to serving dishes. Garnish with chopped peanuts, green onions, and cilantro. Serve immediately.

# Expert Advice:

01 -
  • The peanut sauce is so creamy and tangy that you forget you're eating vegetables for dinner.
  • Everything comes together in about 25 minutes, which means weeknight meals that don't feel like a compromise.
  • It's naturally gluten-free and dairy-free without tasting like it's missing anything.
02 -
  • Do not oversalt anything, the soy sauce is already bringing a lot of salt to the party and it's easy to tip it over the edge.
  • The zucchini noodles release water as they sit, so this dish really needs to be served immediately after you toss everything together, don't let it hang around.
  • If your peanut sauce breaks or looks separated, don't panic, just whisk in a little more warm water and it'll come back together.
03 -
  • If you don't have a spiralizer, a vegetable peeler works in a pinch, just peel the zucchini into ribbons and cut them into thin noodle-like pieces.
  • Make the peanut sauce the night before if you want, it actually tastes better when the flavors have time to get to know each other, just thin it with a little more water right before cooking.
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