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Nutrition Facts
Serving Size 1 (187g) Recipe makes 4 servings
Calories 127
Calories from Fat 33		(26%)
Amount Per Serving		%DV
	Total Fat 3.8g	5%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 772mg		32%
Potassium 434mg		12%
Total Carbohydrate 22.2g		7%
	Dietary Fiber 1.9g	7%
	Sugars 17.1g
Protein 3.2g		6%
detailed view... how is this calculated?

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Stir-Fry Zucchini

Recipe #34853 | 15 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Dancer^
Jul 24, 2002

SERVES 4 -6 (change servings and units)

Ingredients

1 large onion, thinly sliced
2 cloves garlic, crushed
1-2 tablespoon canola oil or peanut oil
1 lb zucchini, thinly sliced
1/4 cup brown sugar
1 tablespoon water
3 tablespoons regular soy sauce or low sodium soy sauce

Directions

1
Stir-fry onion and garlic in oil for 1 minute.
2
Add zucchini and brown sugar.
3
Stir-fry for about 5 minutes.
4
Add water and soy sauce and continue to cook about 5 minutes more or just until zucchini is tender.

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Featured Reviews for This Recipe

From: singingnurse

On Jan 8, 2009

This was a really tasty, easy recipe. I added some brocolli, cauliflower and red pepper to it also. It was amazing!!!! Singingnurse

0 people found this review helpful

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From: Charlotte J

On Aug 12, 2006

I'll go along with what Chef Potpie said about the br sugar. It is a nice addition to enhance the flavor of the zucchini. Thank you fro a great recipe that we will be using all summer long!!

1 person found this review helpful

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From: Manda

On Apr 19, 2004

I had some yellow squash that I needed to use and this recipe was PERFECT!!! Only thing I changed was that I used 1/2 Tbsp. of sesame oil and 1/2 Tbsp olive oil, added some fesh ground black pepper. Served with Fried Rice and grilled teriyaki chicken. Absolutely divine! Thank you! ~Manda

4 people found this review helpful

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From: Bergy

On Sep 1, 2004

I took a very large liberty with your Zucchini recipe- I substituted cucumber and it was marvellous! I have such an abundance of Cukes this year so I am experimenting with them as veggies. I found that the texture is better than zucchini and in this recipe it was perfect both with flavor and still had a crunch. The cuke has a mild cucumber taste, very pleasant and better than zucchini. Definately a "Do again" recipeThanks and I hope that you are not offended by my switch,

3 people found this review helpful

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Read all 6 reviews