Enjoy a colorful and healthy zucchini noodle stir-fry, packed with fresh veggies and a savory sauce!
Top Tip
Use a spiralizer for perfect zucchini noodles, or a vegetable peeler for wide ribbons.
Ingredients
Ingredients
- 4 medium courgettes (zucchini)
- 1 bell pepper, sliced
- 1 carrot, julienned
- 1 cup snap peas
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- Sesame seeds for garnish
Steps
- Spiralize the courgettes to create noodles and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and ginger, sautéing until fragrant.
- Add bell pepper, carrot, and snap peas to the skillet, cooking for about 3-4 minutes until slightly tender.
- Stir in the zucchini noodles and soy sauce, tossing everything together for another 2-3 minutes until heated through.
- Drizzle with sesame oil, sprinkle with sesame seeds, and serve hot.
Nutrition
- Calories: 220
- Protein: 5g
- Net Carbs: 15g
- Fat: 10g
- Fiber: 6g
Tips
- Add tofu or tempeh for extra protein if desired.
- Feel free to swap in any of your favorite vegetables.
FAQs
Can I make this dish gluten-free?
Yes, just use gluten-free soy sauce or tamari.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
How long do zucchini noodles last?
Zucchini noodles are best eaten fresh, but you can store them in the fridge for up to 2 days.
What can I use instead of soy sauce?
Coconut aminos is a great soy sauce alternative that is also gluten-free.
Can I add more protein to this dish?
Absolutely! Tofu, tempeh, or chickpeas would make great additions.