Healthy Easy Zucchini Stir-Fry (Print)

Vibrant spiralized zucchini and veggies tossed in creamy peanut sauce for a light, nutritious meal.

# Ingredients:

→ 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, smooth or crunchy
08 - 2 tablespoons low-sodium soy sauce or tamari
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon fresh 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

# Instructions:

01 - Spiralize zucchinis and carrots. Slice bell pepper, green onions, and remaining vegetables as indicated.
02 - In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, garlic, and ginger. Start with 2 tablespoons warm water and add additional water 1 tablespoon at a time until sauce reaches smooth, pourable consistency.
03 - Heat a large nonstick skillet or wok over medium-high heat. Add a splash of sesame oil for enhanced flavor if desired.
04 - Add bell pepper, carrot, and snap peas to the skillet. Stir-fry for 2 to 3 minutes until vegetables are tender-crisp.
05 - Add spiralized zucchini noodles and toss gently for 2 to 3 minutes until heated through. Avoid prolonged cooking to prevent releasing excess moisture.
06 - Pour peanut sauce over vegetables and toss to coat evenly. Cook for 1 to 2 minutes, stirring constantly, until everything is warmed through.
07 - Remove from heat and serve immediately. Top with chopped peanuts, green onions, and fresh cilantro.

# Pro Tips:

01 -
  • It's ready in under 30 minutes, which means you can actually make it on a weeknight without stressing.
  • The peanut sauce is thick, creamy, and tastes indulgent even though it's basically just peanut butter and a few pantry staples.
  • Your kitchen smells incredible while it cooks, and nobody needs to know how easy it actually was.
02 -
  • Zucchini noodles release water if they sit around, so make this when you're ready to eat it—prep ahead is fine, but cooking ahead is not.
  • The peanut sauce will thicken as it cools, so make it thinner than you think you want it, and it'll be perfect once you toss it with the warm noodles.
03 -
  • Keep your pan hot enough that vegetables sizzle when they hit it—a cold pan makes everything steam instead of stir-fry.
  • Toast a little extra sesame oil and drizzle it on at the very end for a flavor boost that tastes fancy but costs almost nothing.
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