Description
A fast and healthy dinner- Zucchini Stir-Fry with corn, basil and chili flakes, topped with your choice of shrimp, crispy tofu or chicken. Simple and adaptable. Vegan, Gluten-free!
Ingredients
Units
Scale
- 3 tablespoons olive oil, divided.
- salt and pepper to taste
- 8 ounces firm tofu, raw shrimp (peeled and deveined) , or chicken breast (sliced thin)
- 1 cup red onion,finely chopped
- 2–4 cloves garlic- rough chopped
- one lemon- zest and juice
- 4 cups zucchini and summer squash, sliced into half moons or quarter moons, 1/3 inch-thick. ( about 3 medium-sized squash)
- 1 ear of corn, kernels sliced off ( one cup, or sub frozen)
- salt and pepper to taste
- Chili flakes (Aleppo is nice here!)
- 1/4–1/2 cup fresh torn basil or basil ribbons
Instructions
- Heat half the olive oil in a skillet, over medium heat. Add salt and pepper to the oil, then add the protein, crisping it up and cooking it through. Set the protein aside.
- Add more olive oil to the skillet, over medium heat, and add the onion, garlic, lemon zest and chili flakes, saute until fragrant.
- Add the zucchini, and summer squash, and saute until just tender. If it feels dry you could add a splash of water, wine or broth. Add the corn, season generously with salt and pepper and cook 2-3 more minutes.
- Fold in the cooked protein and the fresh basil. Taste, adjusting salt and chili flakes to taste. Add a squeeze of lemon juice if you like.
- Divide among bowls and Serve with more basil ribbons. Serve with chopsticks if you like!
Notes
Tofu: Blot gently, cut into 3/4 inch cubes, pat dry ( gently) place in the hot seasoned oil. Using a cast iron skillet with a metal spatula is nice here, or a nonstick pan. Follow this basic Crispy Tofu recipe, if new to tofu.
Adding a little Cajun spice to the protein is a tasty option here!
Nutrition
- Serving Size: -with Tofu
- Calories: 332
- Sugar: 12.2 g
- Sodium: 39.5 mg
- Fat: 21.7 g
- Saturated Fat: 3.3 g
- Carbohydrates: 26.8 g
- Fiber: 4.7 g
- Protein: 15.7 g
- Cholesterol: 0 mg