Low Sodium Zucchini Stir Fry

Bright, colorful, and packed with flavor, this Low Sodium Zucchini Stir Fry is a quick and healthy recipe perfect for busy weeknights or light meals. Featuring tender zucchini, crisp carrots, and sweet red bell peppers stir-fried in a fragrant blend of garlic, ginger, and a low-sodium soy-based sauce, this dish is a guilt-free delight. A splash of rice vinegar and toasted sesame oil adds tangy and nutty notes, while a cornstarch slurry creates a delicate, glossy finish to the sauce. Ready in just 20 minutes, this vibrant stir fry can be served on its own or paired with steamed rice or quinoa for a well-rounded, low-sodium meal. Garnish with green onions and sesame seeds for extra crunch and a pop of freshness!

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 4

Ingredients

• 3 medium Zucchini
• 1 large Carrot
• 1 medium Red bell pepper
• 3 cloves Garlic
• 1 inch piece Ginger
• 2 tablespoons Low sodium soy sauce (or low sodium tamari for gluten-free)
• 1 tablespoon Rice vinegar
• 1 tablespoon Toasted sesame oil
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 1 tablespoon Vegetable oil (or avocado oil)
• 2 stalks Green onions (optional, for garnish)
• 1 teaspoon Sesame seeds (optional, for garnish)

Directions

Step 1

Wash and dry all produce.

Step 2

Cut the zucchini into thin rounds or half-moons, depending on size.

Step 3

Peel the carrot and slice it into matchsticks or thin strips.

Step 4

Slice the red bell pepper into thin strips.

Step 5

Mince the garlic and grate the ginger.

Step 6

In a small bowl, mix the low sodium soy sauce, rice vinegar, toasted sesame oil, cornstarch, and water. Stir until the cornstarch is fully dissolved and set aside.

Step 7

Heat the vegetable oil in a large skillet or wok over medium heat.

Step 8

Add the minced garlic and grated ginger to the skillet and sauté for 30 seconds, or until fragrant.

Step 9

Add the carrot strips to the skillet and stir fry for 2 minutes.

Step 10

Add the red bell pepper and zucchini slices to the skillet and continue stir frying for an additional 3–4 minutes, or until the vegetables are tender but still crisp.

Step 11

Pour the soy sauce mixture over the vegetables, stirring quickly to coat everything evenly. Cook for 1–2 minutes, or until the sauce thickens slightly.

Step 12

Remove from heat and garnish with sliced green onions and a sprinkle of sesame seeds, if desired.

Step 13

Serve immediately as a standalone dish or over steamed rice or quinoa for a complete meal.

Nutrition Facts

Serving size	(938.1g)

Amount per serving	% Daily Value*
Calories	586.0

Total Fat 32.0g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 6646.2mg	0%
Total Carbohydrate 68.5g	0%
Dietary Fiber 10.8g	0%
Total Sugars 48.6g
Protein 11.6g	0%

Vitamin D 0IU	0%
Calcium 198.2mg	0%
Iron 3.8mg	0%
Potassium 2040.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.3%

Protein: 7.6%

Carbs: 45.0%