Recipe - Zucchini and Tomato Stir Fry

August 05, 2009

Here's another 'green' recipe for you. This time the green's in the zucchini ;) Really this is more of a stew in consistency than a stir fry, but it doesn't need to sit over the stove very long. It reminds me very much of Ratatouille, but with an Asian twist. Mom would cook this for us every now and again while we were growing up. I was never very fond of it until now. It's quick and it's healthy. This recipe can be easily doubled or tripled.

PS I'm really not the best food stylist - I'm always too impatient to eat ;)

Zucchini and Tomato Stir Fry
Serves 2

  • 2 diced tomatoes
  • 3 small or 2 medium zucchini's - sliced
  • 1 onion
  • 2 tbsp soy sauce
  • 1 tbsp vegetable oil
  • pepper to taste
  • soy sauce to taste
  1. Heat oil in a pan, and toss in onions until translucent
  2. Add 2 tbsp of soy sauce, zucchini and tomatoes. Mix.
  3. Let simmer over the stove until the zucchini is cooked through. The vegetables will release some water, but add 1 or two tablespoons if it starts to get dry.
  4. Sometime before it's finished cooking add extra soy sauce (if it's not salty enough for you) and pepper.
  5. Serve with hot rice. (In the photo I whipped up some fried rice to eat with this.)

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