Whole30 Zucchini Stir Fry
Looking for a quick, healthy, and flavorful dish packed with veggies? This Whole30 Zucchini Stir Fry is a vibrant medley of zucchini, carrots, red bell pepper, and onion, all tossed in a savory sauce made with coconut aminos and sesame oil. Infused with fresh ginger and garlic for a burst of aromatic goodness, this stir fry is not only Whole30-compliant but also gluten-free, dairy-free, and loaded with nutrients. It's ready in just 25 minutes, making it perfect for busy weeknights or meal prep. Garnish with a sprinkle of green onions and toasted sesame seeds for extra flavor and visual appeal, and serve it as a stand-alone dish or alongside your favorite protein for a complete meal. Say goodbye to bland veggie recipes and hello to this colorful and delicious stir fry!
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Recipe Information
Ingredients
- 3 medium zucchini
- 2 medium carrots
- 1 large red bell pepper
- 1 medium yellow onion
- 3 cloves garlic cloves
- 3 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon fresh ginger
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 stalks green onions (optional for garnish)
- 1 teaspoon toasted sesame seeds (optional for garnish)
Instructions
Wash and dry all vegetables. Cut the zucchini into thin half-moons, slice the carrots into matchsticks, julienne the red bell pepper, and thinly slice the onion. Mince the garlic cloves and grate the fresh ginger.
Heat a large skillet or wok over medium-high heat. Add the olive oil or avocado oil and swirl to coat the pan.
Once the oil is hot, add the onion slices and cook for 2-3 minutes until they turn translucent.
Add the minced garlic and grated ginger to the pan, stirring frequently to prevent burning, and cook for 30 seconds until fragrant.
Toss in the carrots and red bell pepper. Stir fry for 3-4 minutes until they begin to soften but still retain a slight crunch.
Add the zucchini to the pan and cook for another 3-4 minutes, stirring occasionally, until the zucchini is tender but not mushy.
Drizzle the coconut aminos and sesame oil over the vegetables. Season with sea salt and black pepper, then toss everything together to coat the vegetables evenly.
Remove the stir fry from heat and taste. Adjust seasonings if necessary.
Serve immediately, garnished with optional green onions and toasted sesame seeds for added flavor and presentation.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7668 mg | 333% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 66.4 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2265 mg | 48% | |
*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.
