Ingredients
2 medium zucchinis, sliced into half-moons
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sesame oil
Salt and pepper to taste
1 tablespoon sesame seeds (optional)
Chopped green onions for garnish (optional)
Instructions
- Heat a large skillet or wok over medium-high heat and add the vegetable oil. Allow it to heat for about 1 minute.
- Add the sliced zucchini and stir-fry for 3–4 minutes until they start to become tender.
- Sprinkle garlic powder, onion powder, salt, and pepper over the zucchini. Stir to combine evenly.
- Drizzle soy sauce and sesame oil over the mixture and stir-fry for another 2–3 minutes, until the zucchini is fully cooked but still crisp.
- If using, sprinkle sesame seeds over the zucchini and toss to coat.
- Remove from heat and garnish with chopped green onions before serving.
Notes
- Use gluten-free soy sauce or tamari for a gluten-free version.
- Do not overcrowd the pan to maintain crisp-tender texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet or microwave gently to avoid overcooking.
- Fresh garlic can be used instead of garlic powder for a stronger flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-Fry
- Cuisine: Japanese-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 3g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
