Savory Zucchini Onion Stir-Fry
Equipment
- Kitchen Knife
- Large skillet
- Measuring spoons
- Silicone spatula
Ingredients
For the Vegetables
- 1 pound Zucchini cut into 2-inch strips
- 1 medium Yellow Onion sliced
- 2 tablespoons Water
- 2 teaspoons Extra-Virgin Olive Oil
- 4 sprays Olive Oil Cooking Spray
For the Sauce
- 2 tablespoons Bragg Liquid Aminos
Instructions
Prepare the Vegetables
- Wash and dry the zucchini.
- Cut the zucchini into 2-inch strips.
- Peel and thinly slice the yellow onion.
Stir-Fry the Vegetables
- Heat a large skillet over medium-high heat.
- Coat the skillet with the olive oil cooking spray.
- Add the extra-virgin olive oil and water.
- Add the zucchini strips and sliced onion.
- Cook over high heat for 5 minutes.
- Stir frequently until the water evaporates.
- Continue cooking until the zucchini and onion are tender-crisp.
Finish the Stir-Fry
- Pour the Bragg Liquid Aminos over the vegetables.
- Stir until the vegetables are evenly coated.
- Remove the skillet from the heat.
- Transfer the Savory Zucchini Onion Stir-Fry to a serving dish.
- Serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the stir-fry immediately with steamed rice, noodles, tofu, grilled chicken, fish, or dumplings. For a light meal, spoon it over cauliflower rice or add it to a vegetable bowl.Recipe Notes
Use a wide skillet and cook over high heat so the vegetables remain tender-crisp. Do not overcrowd the pan because excess moisture will steam the zucchini. Bragg Liquid Aminos is naturally salty, so no additional salt is required.Variations
Add mushrooms, bell pepper, carrots, snap peas, garlic, ginger, chilli flakes, or spring onions. A small amount of toasted sesame oil can be stirred through the vegetables immediately before serving.Storage
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat them briefly in a hot skillet. Avoid prolonged reheating because the zucchini will soften and release additional moisture.Wine Advice
A crisp Sauvignon Blanc complements the fresh zucchini and savoury sauce. A dry Riesling is another suitable choice when ginger, chilli, or sesame oil is added.Nutrition values
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About Savory Zucchini Onion Stir-Fry
Zucchini Onion Stir-Fry is a quick vegetable dish made with fresh zucchini, sliced onion, olive oil, and Bragg Liquid Aminos. Cooking the vegetables over high heat keeps them tender-crisp, while the savoury sauce adds depth and saltiness. The entire dish can be prepared in less than 20 minutes.
This simple recipe works as a vegetable side dish or a light main course. It contains no dairy products, eggs, nuts, or animal-derived ingredients. Serve it with rice, noodles, tofu, chicken, fish, or another stir-fried dish for a more substantial meal.
Preparing the Zucchini
Choose firm zucchini with smooth, undamaged skin. Smaller and medium-sized zucchini usually contain less water and fewer large seeds than oversized vegetables. Wash and dry them before cutting them into strips approximately two inches long.
Keeping the pieces similar in size helps them cook evenly. Thin pieces soften very quickly, while thick pieces may remain firm in the centre. There is no need to peel the zucchini because its skin adds colour, texture, and structure.
Slicing the Onion
Thinly sliced yellow onion softens during cooking and adds natural sweetness. Separate the slices before placing them in the skillet so they cook evenly. Red onion can be used for extra colour, while spring onions provide a milder alternative.
If you prefer softer onions, cook them for two minutes before adding the zucchini. For vegetables with equal tenderness, add both ingredients together as directed.
Using High Heat
A wide skillet provides enough surface area for moisture to evaporate quickly. Preheat it before adding the vegetables. The water helps the zucchini and onion begin cooking without requiring much oil, but it should evaporate before the sauce is added.
Stir frequently to prevent sticking while still allowing brief contact with the hot pan. Avoid covering the skillet because trapped steam will make the zucchini soft and watery rather than tender-crisp.
Seasoning with Liquid Aminos
Bragg Liquid Aminos supplies a salty, umami-rich flavour similar to soy sauce. It contains soy, so the recipe is unsuitable for anyone with a soy allergy. Because the sauce already contains considerable sodium, additional salt is unnecessary.
Add the liquid aminos only after the water has evaporated and the vegetables are cooked. Stir briefly to coat everything evenly, then remove the skillet from the heat. Prolonged cooking can make the sauce taste overly concentrated.
Serving Ideas
Serve Zucchini Onion Stir-Fry with steamed jasmine rice, brown rice, noodles, quinoa, or cauliflower rice. It pairs naturally with our Sweet and Sour Tofu with Cashews or Szechuan Tofu and Vegetable Stir-Fry.
For additional flavour, drizzle the vegetables with our Simple Ginger Soy Sauce. Reduce the liquid aminos in the original recipe when adding another salty sauce.
Variations
Add sliced mushrooms, bell pepper, carrots, snap peas, cabbage, or broccoli. Fresh garlic and grated ginger can be cooked briefly before adding the vegetables. Chilli flakes, Sriracha, or sliced fresh chilli provide extra heat.
A teaspoon of toasted sesame oil added immediately before serving gives the dish a richer aroma. Garnish with sesame seeds, spring onions, coriander, or finely chopped peanuts when these ingredients suit the required diet.
Storage and Reheating
Allow leftovers to cool before placing them in an airtight container. Refrigerate them promptly and consume them within three days. Reheat the vegetables briefly in a hot skillet until thoroughly heated.
Freezing is not recommended because zucchini releases water and becomes soft after thawing. Follow current FDA safe food-handling guidance when washing produce, cooling cooked vegetables, and storing leftovers.
With minimal preparation and a short cooking time, Zucchini Onion Stir-Fry is a practical way to turn everyday vegetables into a savoury Asian-inspired dish.