Low Sodium Stir-Fried Zucchini
Elevate your vegetable side dish game with this flavorful and healthy Low Sodium Stir-Fried Zucchini recipe! Packed with vibrant ingredients like fresh garlic, ginger, and green onions, this quick stir-fry delivers big flavor without the need for excessive salt, thanks to the use of low sodium soy sauce and sesame oil. Lightly cooked zucchini slices retain a satisfying crispness, while a hint of rice vinegar and optional red pepper flakes create a harmonious blend of tangy and spicy notes. Ready in under 20 minutes, this recipe is perfect for busy weeknights and versatile as a side dish or paired with rice, quinoa, or protein for a wholesome meal. Garnished with sesame seeds and green onion tops, this colorful and nutritious dish is as pretty as it is palate-pleasing!
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Recipe Information
Ingredients
- 3 medium Zucchini
- 2 cloves Garlic
- 1 teaspoon Fresh ginger
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Rice vinegar
- 0.5 teaspoon Red pepper flakes (optional)
- 2 stalks Green onions
- 1 teaspoon Sesame seeds (optional)
- 1 pinch Black pepper
Instructions
Wash the zucchinis thoroughly under running water and pat them dry with a clean kitchen towel.
Slice the zucchinis into thin rounds or half-moons, about 1/4 inch thick, for even cooking.
Peel and mince the garlic cloves.
Peel and grate the fresh ginger until you have 1 teaspoon.
Slice the green onions finely, separating the white and green parts.
In a small bowl, mix together the low sodium soy sauce, rice vinegar, and sesame oil. Set aside.
Heat a large non-stick skillet or wok over medium heat.
Add a small amount of sesame oil (just enough to barely coat the pan) and let it heat up for a few seconds.
Add the minced garlic, grated ginger, and the white parts of the green onions to the skillet. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the zucchini slices to the skillet and stir well to coat them in the garlic-ginger mixture.
Cook the zucchini for about 5-6 minutes, stirring occasionally, until they become tender but still slightly crisp.
Pour the soy sauce mixture over the zucchini and toss to coat evenly.
If desired, sprinkle red pepper flakes and a small pinch of black pepper over the zucchini for added heat and flavor.
Cook for an additional 1-2 minutes to let the flavors meld together.
Remove the skillet from heat and transfer the stir-fried zucchini to a serving platter.
Garnish with the green parts of the green onions and sesame seeds, if using.
Serve immediately as a side dish or pair with rice, quinoa, or your favorite protein for a complete meal.
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6751 mg | 294% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 41.8 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1526 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
