Zucchini Noodle Stir Fry – Low-Carb Recipes for Dinner
Okay, picture this: I’m standing in my kitchen, staring at a mountain of zucchinis wondering, “How do I make dinner exciting without pasta for once?” Enter zucchini noodles—my trusty veggie swap that *always* delivers. This stir fry is like a little celebration of fresh, crisp zucchini twirls tossed in a savory, garlicky sauce, sizzling away in the pan. The smell alone will have you drooling before you even scoop it onto your plate. Plus, it’s so quick to make, perfect for those busy weeknights when you want something light but still packed with flavor. Trust me, once you try this, you’ll forget all about carb-heavy dinners and fall head over heels for spiralized zucchini all over again!
Quick Facts
- Yield: Serves 2–3
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
Ingredients
For the Main Dish:
- 3 medium zucchinis, spiralized (about 6 cups of noodles)
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
For the Sauce / Garnish:
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 2 green onions, sliced (for garnish)
- 1 tablespoon toasted sesame seeds (optional)
How I Make It
Step 1:
First things first, heat the olive oil in a large skillet or wok over medium-high heat. Toss in the sliced onion and cook until it’s softened and just starting to caramelize, about 3 minutes. The aroma here is your preview of deliciousness!
Step 2:
Add the minced garlic, sliced red bell pepper, and snap peas. Stir-fry everything for around 3-4 minutes so the veggies stay bright and crisp but start to get a little tender.
Step 3:
Mix together the soy sauce, rice vinegar, sesame oil, and honey in a small bowl. Pour the sauce over the veggies in the pan, stirring well to coat them evenly.
Step 4:
Now, gently add the zucchini noodles to the skillet. Stir-fry quickly, just 2-3 minutes—remember, zucchini noodles release water fast and you want them tender-crisp, definitely not mushy.
Step 5:
Season with salt, pepper, and crushed red pepper flakes if you like a little heat. Give everything one last good toss to blend flavors.
Step 6:
Turn off the heat, sprinkle with chopped green onions and toasted sesame seeds. Serve immediately so those noodles keep their perfect bite!
Variations & Tips
- Swap in shredded carrot or bean sprouts for extra crunch.
- Add cooked chicken, shrimp, or tofu for a protein boost.
- If zucchini is watery, lightly salt the noodles and let them sit in a colander for 10 minutes, then pat dry.
- Use tamari for a gluten-free soy sauce alternative.
- For a nutty twist, toss in chopped peanuts or cashews right before serving.
How I Like to Serve It
This zucchini noodle stir fry is fabulous on its own for a light meal but also pairs wonderfully with grilled chicken for a heartier dinner. I love serving it on warm spring or summer evenings when fresh veggies shine brightest. If you’re coming off a weekend feast, this low-carb dish feels like a refreshing reset for your plate.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently to keep noodles from getting soggy.
- To speed up prep, use a spiralizer attachment on your food processor or buy pre-spiralized zucchini noodles from the store.
Closing: This stir fry is a quick, colorful, and veggie-packed dinner that always hits the spot when you want something healthy, light, and totally satisfying.