Growing up, my mom would make this side dish often. We loved it. (So much better than salad with Newmans dressing- sorry, Newman)
It was a great way to eat our veggies, and no one complained about it!
Soy sauce really does a good job of upping the flavor of zucchini and onions to another level. The combo just works.
I always love making this dish when I’m short on time and have a spare zucchini lying around. Zucchini go bad so quickly so it’s best to use them if you find them in your fridge!
Like my mom, I paired this with chicken and pilaf rice. I know, it’s mixing different cultures, but it goes together so well.
Keep this recipe in your back pocket for picky veggie eaters or a quick side dish for dinner.
Why you’ll love this recipe:
- It only takes 5 ingredients to make
- Heats up well the next day
- Passes the picky eater taste test
Zucchini and Onion Stir-fry
Ingredients (for 1-2):
- 1 zucchini, sliced in half and quartered
- ¼ onion, thick sliced
- 1 Tbsp. Soy sauce
- 1 tsp oil
- Dash of sesame seeds
Directions:
1. In a small to medium saute pan, heat oil and add all chopped zucchini and onions at the same time.
2. When it starts to sizzle lower heat to a medium. Cook until zucchini is fork tender but not too mushy about 7-10 minutes. Add soy sauce in the last minute or two of cooking so it can evaporate a bit. Mix frequently while cooking.
3. Add a dash of sesame seeds right before serving.
Zucchini and Onion Stir-fry
Ingredients
- 1 zucchini sliced in half and quartered
- ¼ onion thick sliced
- 1 Tbsp. Soy sauce
- 1 tsp oil
- Dash of sesame seeds
Instructions
- In a small to medium saute pan, heat oil and add all chopped zucchini and onions at the same time.
- When it starts to sizzle lower heat to a medium. Cook until zucchini is fork tender but not too mushy about 7-10 minutes. Add soy sauce in the last minute or two of cooking so it can evaporate a bit. Mix frequently while cooking.
- Add a dash of sesame seeds right before serving.
