Can I make zucchini beef stir-fry ahead of time?

Yes. While it’s best fresh, you can prep all ingredients in advance. Slice the beef, chop the zucchini and onions, and store them separately in the fridge. When you’re ready, just cook everything as directed. I use this same prep-ahead strategy for my Mediterranean chicken and zucchini casserole to save time on busy nights.

How do I keep the zucchini from getting soggy?

Cook it over medium-high heat and don’t overcrowd the pan. This allows excess moisture to evaporate quickly. Just like in my cheesy ground beef and zucchini casserole , controlling moisture is key to keeping vegetables firm.

What can I use instead of coconut aminos?

You can use low-sodium soy sauce or tamari for a similar savory flavor. The recipe is flexible, much like my zucchini lasagna roll-ups , which work well with ingredient swaps.

What’s the best side dish for zucchini beef stir-fry?

Steamed jasmine rice, quinoa, or even garlic noodles pair beautifully. If you want a double-zucchini night, serve it with my baked parmesan zucchini for a crunchy contrast.

Zucchini Beef Stir-Fry – 30-Minute Healthy Skillet Recipe

Name: Zucchini Beef Stir-Fry – Quick, Flavorful, and Perfect for Weeknights
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 tablespoon olive or avocado oil; ¾ – 1 pound sirloin steak, thinly sliced; ½ teaspoon salt; ½ teaspoon black pepper; 1½ tablespoon olive or avocado oil; 3 medium zucchini, sliced into half moons; ½ white or yellow onion, thinly sliced; ½ teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon ground ginger; ¼ teaspoon garlic powder; ¼ cup coconut aminos; 1 tablespoon rice vinegar

Ingredients

Scale

1 tablespoon olive or avocado oil

¾ – 1 pound sirloin steak, thinly sliced

½ teaspoon salt

½ teaspoon black pepper

1½ tablespoon olive or avocado oil

3 medium zucchini, sliced into half moons

½ white or yellow onion, thinly sliced

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon ground ginger

¼ teaspoon garlic powder

¼ cup coconut aminos

1 tablespoon rice vinegar

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Instructions

1. Heat 1 tablespoon oil in skillet over medium-high heat. Add steak, salt, and pepper. Cook 2–3 minutes until browned. Remove and set aside.

2. Add remaining oil to skillet with zucchini and onion. Season with salt, pepper, ginger, and garlic powder. Cook 7–10 minutes until tender-crisp.

3. Pour in coconut aminos and rice vinegar. Return beef to skillet. Stir and cook 2–3 minutes until heated through.

4. Serve hot, garnished with sesame seeds or green onions.

Notes

Use flank steak or tenderloin for tender slices.

Do not overcrowd pan to avoid soggy zucchini.

Store leftovers in fridge up to 4 days or freeze for 3 months.

Author: Emily Frost
Prep Time: 10 mins
Cook Time: 20 mins
Category: Dinner
Method: Stir-Fry
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 plate
Calories: 310
Sugar: 4g
Sodium: 520mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 28g
Cholesterol: 65mg