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Zucchini Stir-Fry

Published: July 11, 2009

Fry up some fun in the kitchen with a healthy helping of the best summer produce.

Zucchini Stir-Fry

Zucchini Stir-Fry

Zucchini Stir-Fry

(Makes 5 servings)

  • 1/2 pound zucchini, sliced
  • 1/2 pound yellow squash, cut in pieces
  • 1/2 pound broccoli florets
  • 1/2 pound cauliflower florets
  • 1/2 pound snow peas
  • 1/2 cup sesame oil
  • 1 tablespoon garlic
  • 1/2 teaspoon ginger, freshly grated
  • 1 pimiento, chopped and squeezed

Bring large pot of water to boil. Blanch each of first five ingredients separately for 1 minute. Drain each and place immediately in ice water. Heat oil in pan until hot. Add garlic and ginger and saute for 1 minute and 30 seconds. Add vegetables and toss ingredients until hot. Add chopped pimiento.

Nutrition Facts


Per serving: about 2 cups
Calories: 289
Fat: 22.9 g
Cholesterol: 0 mg
Sodium: 20 mg
Carbohydrate: 14.9 g
Protein: 5.6 g

Variations: Substitute carrots for snow peas, if desired. If including onions, add to pan with garlic and ginger. [Nutrition facts do not account for variations.]

This recipe is from The Saturday Evening Post Antioxidant Cookbook by Cory SerVaas, M.D. © 1995 The Saturday Evening Post Society. All rights reserved. To order a copy of this book, visit store.sepstore.org/cookbooks.html.

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