Zucchini and Mushroom stir-fry
This quick and easy zucchini and mushroom stir-fry is a delightful combination of fresh vegetables, aromatic garlic, and light vegetable broth. It’s a perfect side dish or main meal option, ready in under 20 minutes. This stir-fry is versatile, nutritious, and packed with flavor.
Ingredients:
2 tablespoons olive oil
1 pound zucchini, sliced into half-moons
1 pound mushrooms, sliced (white button, cremini, or your choice)
2 cloves garlic, minced
1/4 cup chopped onion (yellow, white, or red onion)
1/4 cup vegetable broth (or water)
Instructions:
Prepare Ingredients:
Wash and slice the zucchini into half-moons.
Slice mushrooms into even pieces. Mince the garlic and chop the onion.
Heat the Oil:
Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.
Cook the Onions and Garlic:
Add the chopped onions and sauté for 2 minutes until translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Cook the Mushrooms:
Add the sliced mushrooms to the skillet. Sauté for 4-5 minutes, stirring occasionally, until they release their moisture and start to brown.
Add Zucchini:
Stir in the zucchini slices. Cook for 3-4 minutes, stirring frequently, until tender but still crisp.
Add Vegetable Broth:
Pour in 1/4 cup vegetable broth. Stir and cook for 1-2 minutes until the broth is absorbed and the vegetables are coated.
Season and Serve:
Season with salt and pepper to taste. Serve hot as a side dish or over rice or noodles for a complete meal.
Notes:
Mushrooms: Cremini mushrooms have a deeper flavor, but white button mushrooms work well for a lighter dish.
Zucchini: Avoid overcooking to maintain a slightly crisp texture.
Vegetable Broth: Adds depth of flavor; water can be used as a substitute in a pinch.
Optional Add-Ins: Add red pepper flakes for heat, soy sauce for umami, or lemon juice for brightness.
Tips:
Uniform Slicing: Slice vegetables evenly for consistent cooking.
High Heat: Use medium-high heat to ensure the vegetables sauté quickly without steaming.
Meal Prep: This dish can be prepared ahead of time and stored in the fridge for up to 3 days. Reheat gently on the stove.
Pan Choice: Use a large skillet or wok to avoid overcrowding, which can make the vegetables soggy.
Q&A
Q: Can I use other vegetables in this stir-fry?
A: Absolutely! Bell peppers, snap peas, or carrots are great additions.
Q: How do I prevent the zucchini from becoming mushy?
A: Cook on high heat and stir frequently. Remove from heat as soon as the zucchini is tender-crisp.
Q: Can I make this dish vegan?
A: It already is vegan! Just ensure your vegetable broth doesn’t contain any animal-derived ingredients.
Q: What can I serve this with?
A: Serve it over steamed rice, quinoa, or noodles. It also pairs well with grilled proteins like tofu, chicken, or shrimp.
Q: How do I add more flavor?
A: Add soy sauce, sesame oil, or a sprinkle of nutritional yeast for additional layers of flavor.