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25-Minute Fiber-Packed Zucchini Stir Fry

Helen T. Patterson
A quick and satisfying one-pan zucchini stir-fry featuring tender vegetables, protein-rich chickpeas, and a sweet-savory sauce.
Ready in just 25 minutes, it’s perfect for weekday dinners or meal prep, offering a nutritious, fiber-packed, and heart-healthy option for busy lifestyles.
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Prep Time 13 minutes
Cook Time 12 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Plant-Based, Vegetarian
Servings 3

Equipment

  • 1 large skillet or wok
  • 1 Knife and cutting board
  • 1 small bowl or jar for sauce
  • 1 spatula or wooden spoon
  • Measuring Cups and Spoons

Ingredients
  

For the Stir-Fry:

  • 1 tbsp oil avocado, coconut, or your choice
  • 1 medium onion thinly sliced
  • 1 large zucchini about 350 g, sliced into half moons
  • 1 bell pepper about 170 g, chopped into chunks
  • 1 can 15 oz / 425 g chickpeas, rinsed and drained
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¾ tsp smoked paprika
  • Salt and black pepper to taste

For the Sauce:

  • ½ cup 120 ml water
  • 3 tbsp soy sauce or tamari for gluten-free
  • 2 tbsp rice vinegar or lemon juice
  • 2 tbsp maple syrup or alternative sweetener
  • 1 tbsp cornstarch or potato starch

To Serve:

  • Cooked rice or grains of choice
  • Sesame seeds optional

Instructions
 

  • Prepare the Vegetables: Start by washing all your vegetables thoroughly under cold running water.
    Slice the onion into thin half-moons, making sure each slice is even so it cooks uniformly.
    Cut the zucchini in half lengthwise, then slice each half into ½ cm thick half-moons for a tender-crisp texture.
    Chop the bell pepper into bite-sized chunks. Finally, peel and mince the garlic cloves, and grate the fresh ginger.
    Having all ingredients prepped before cooking ensures a smooth stir-fry process.
  • Make the Stir-Fry Sauce: In a small bowl or a jar with a tight-fitting lid, combine the water, soy sauce (or tamari), rice vinegar (or lemon juice), maple syrup (or another sweetener), and cornstarch.
    Whisk thoroughly or shake the jar until the cornstarch is fully dissolved and the sauce is smooth.
    This mixture will thicken quickly when added to the hot pan, giving your stir-fry a glossy, flavorful coating.
  • Heat the Pan and Oil: Place a large skillet or wok on the stove over medium-high heat.
    Allow it to get hot for a minute, then add the oil of your choice (avocado or coconut oil works best for a mild flavor).
    Swirl the pan to coat evenly. A properly heated pan prevents sticking and ensures that the vegetables sear slightly, locking in flavor.
  • Cook the Base Vegetables: Add the sliced onions, zucchini, and bell pepper to the hot pan.
    Stir-fry them continuously using a spatula or wooden spoon for about 6–8 minutes.
    Aim for a tender-crisp texture—soft enough to bite easily but still retaining a slight crunch.
    Adjust the cooking time depending on your preference: less for crunchier veggies, more for softer ones.
    Stir frequently to prevent burning and to cook the vegetables evenly.
  • Add Aromatics and Chickpeas: Once the vegetables are almost cooked, add the minced garlic, grated ginger, and drained chickpeas to the pan.
    Sprinkle in the garlic powder, onion powder, smoked paprika, and a pinch of salt and black pepper.
    Stir everything together thoroughly for 2–3 minutes, allowing the garlic and ginger to release their aroma and lightly toast, while the chickpeas absorb the seasonings.
    This step infuses the stir-fry with a rich, layered flavor.
  • Pour in the Sauce and Thicken: Give the prepared sauce a quick stir, then pour it evenly over the vegetables and chickpeas. Stir immediately to coat all the ingredients.
    Reduce the heat slightly to medium and allow the sauce to simmer for 2–3 minutes, stirring occasionally.
    The cornstarch in the sauce will thicken it, creating a shiny glaze that clings to each vegetable piece, making every bite flavorful.
    Taste and adjust seasoning if needed, adding a little more soy sauce, salt, or maple syrup according to preference.
  • Garnish and Finish: Once the sauce has thickened and the vegetables are cooked to your liking, remove the skillet from heat.
    Sprinkle sesame seeds over the top for a subtle nutty crunch. Optionally, you can add fresh herbs such as chopped cilantro or green onions for extra freshness.
    This final touch adds visual appeal and a burst of flavor.
  • Serve with Rice or Grains: Transfer the stir-fry to a serving dish or serve directly from the pan.
    Pair it with freshly cooked rice, quinoa, or any whole grains you prefer.
    The combination of fiber-rich vegetables, protein-packed chickpeas, and flavorful sauce makes it a complete and satisfying meal.
    Serve immediately for the best texture, or allow it to cool slightly for meal prep storage.
  • Storage and Reheating Tips: If you have leftovers, let the stir-fry cool completely before transferring to an airtight container.
    Refrigerate for up to 3–4 days. Reheat gently on the stove over medium-low heat, adding a splash of water to restore moisture, or use short increments in the microwave, stirring in between.
    Avoid overcooking during reheating to maintain the vegetables’ tender-crisp texture.

Notes

  • Prep Ahead: To save time, chop the vegetables up to 2–3 days in advance. Store onions, zucchini, and bell peppers separately in airtight containers in the fridge to maintain freshness and prevent flavor mixing.
  • Adjust Texture: Stir-fry times can be customized—cook vegetables slightly longer for a softer texture or shorten the time for crisp-tender bites.
  • Spice Variations: Feel free to add red pepper flakes, chili paste, or a dash of smoked cumin for extra depth.
  • Protein Options: While chickpeas are used here, tofu, tempeh, or edamame can be substituted to keep the dish plant-based and protein-rich.
  • Serving Ideas: Serve over rice, quinoa, or noodles. Garnishing with sesame seeds or fresh herbs elevates the dish visually and flavor-wise.