Stir Fried Zucchini with Corn and Sweet Bell Pepper
Brighten up your dinner table with this quick and colorful Stir Fried Zucchini with Corn and Sweet Bell Pepper! This vibrant, nutrient-packed dish combines tender zucchini, sweet pops of corn, and crisp bell pepper in a light yet flavorful soy-lime glaze. A hint of garlic and optional red chili flakes add depth and a touch of heat, making it the perfect side dish or light vegetarian main. Ready in just 20 minutes, this one-pan recipe is ideal for busy weeknights and pairs beautifully with rice, quinoa, or your favorite protein. Garnished with fresh parsley or cilantro, it’s as visually stunning as it is delicious. Perfect for those seeking healthy, easy stir-fry recipes!
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Recipe Information
Ingredients
- 2 medium (sliced into half-moons) zucchini
- 1 large (preferably red or yellow, thinly sliced) sweet bell pepper
- 1 cup (fresh, canned, or frozen) corn kernels
- 2 tablespoons olive oil
- 2 cloves (minced) garlic
- 1 tablespoon soy sauce
- 1 tablespoon (freshly squeezed) lime juice
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (freshly ground, or to taste) black pepper
- 0.25 teaspoon (optional, for heat) red chili flakes
- 2 tablespoons (chopped, optional, for garnish) fresh parsley or cilantro
Instructions
Wash and prepare the vegetables: slice the zucchini into half-moons, thinly slice the bell pepper, and mince the garlic.
If using fresh corn, carefully remove the kernels from the cob. If using canned corn, drain and rinse. If using frozen corn, thaw beforehand.
Heat a large skillet or wok over medium-high heat and add the olive oil.
Once the oil is hot, add the minced garlic and sauté for 30 seconds, stirring constantly, until fragrant but not browned.
Add the sliced zucchini to the skillet and stir fry for 2-3 minutes, letting the pieces slightly brown around the edges.
Add the bell pepper slices and corn kernels to the skillet. Stir fry for another 2-3 minutes until the vegetables are tender but still crisp.
Drizzle the soy sauce and lime juice over the vegetables. Sprinkle with salt, black pepper, and red chili flakes (if using). Toss well to coat evenly.
Cook for 1-2 more minutes, tasting and adjusting the seasoning as needed.
Remove from heat and transfer the stir-fried vegetables to a serving dish.
Garnish with chopped parsley or cilantro if desired, and serve immediately.
Nutrition Facts
Calories |
607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5519 mg | 240% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 44.5 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1762 mg | 37% | |
*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.
