Flavorful  & Healthy Kung Pao Zucchini served over rice noodles or whole grain rice. Vegan and gluten-free adaptable! 

A simple delicious recipe for Kung Pao Zucchini over noodles or rice. Vegan and gluten-free adaptable! | www.feastingathome.com

Hellooooo 20 minute dinner!  This simple delicious recipe for Kung Pao Zucchini is so easy to make, yet so FULL of flavor!! Cook this up in a wok or a skillet and serve it over a bowl of rice, cauliflower “rice”, or noodles!  Either way you’ll have happy mouths, I promise! While in Shanghai a couple of years back, we learned some tasty, fast ways to cook up veggies and I’ve been hooked ever since!  The recipe calls for fish sauce, but feel free to substitute the Vegan Fish Sauce I posted a while back.  As always, gluten-free soy sauce can be used in place of regular. Make this tonight. Your zucchini will love you for it.

A simple delicious recipe for Kung Pao Zucchini over noodles or rice. Vegan and gluten-free adaptable! | www.feastingathome.com

This is the time of year that many people start to tire of zucchini and summer squash, but keep in mind, it will only be here for a little while longer. My neighbor’s garden is brimming with it and I’ve just been gobbling it up lately.

Here are a few of my favorite Zucchini Recipes if you are needing a little inspiration!

Zucchini Basil Soup 

Zucchini Hummus

Pickled Summer Squash

Zucchini Fritters 

Grilled Zucchini with Zaatar, Garlic and Labneh

Rustic Zucchini Tian 

A simple delicious recipe for Kung Pao Zucchini over noodles or rice. Vegan and gluten-free adaptable! | www.feastingathome.com

 

This recipe makes two hearty servings.

Saute the zucchini in a wok or skillet until golden.

Make a “well” and add the garlic and ginger. Then add the kung pao sauce.

A simple delicious recipe for Kung Pao Zucchini over noodles or rice. Vegan and gluten-free adaptable! | www.feastingathome.com

Toss the noddles in the skillet and toss with the Kung Pao Zucchini, or serve it over the noodles or rice.

A simple delicious recipe for Kung Pao Zucchini over noodles or rice. Vegan and gluten-free adaptable! | www.feastingathome.com

A simple delicious recipe for Kung Pao Zucchini over noodles or rice. Vegan and gluten-free adaptable! | www.feastingathome.com

For more of my favorite Zucchini Recipes….. try these!
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A simple delicious recipe for Kung Pao Zucchini over noodles or rice. Vegan and gluten-free adaptable! | www.feastingathome.com

Kung Pao Zucchini

  • Author: Sylvia Fountaine
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: main-vegan
  • Method: Stir- Fry
  • Cuisine: Chinese

Description

A simple delicious recipe for Kung Pao Zucchini that can be made in 20 minutes and served over either rice or noodles.


Ingredients

Scale
  • 1 tablespoon olive, coconut or peanut oil
  • 2 med-large zucchini or summer squash, cut into ½ inch thick half moons, or quarter rounds
  • 1 tablespoon chopped ginger
  • 2 tablespoon chopped garlic

Kung Pao Sauce

Garnish: sesame seeds, roasted peanuts, green onion (sliced at a diagonal)

2 servings cooked noodles or rice  (soba noodles, rice noodles or cooked brown or white rice)


Instructions

Set noodles or rice to boil on the stove according to directions on package. (For 2 servings cook, 4-5 ounces dry noodles.)

In a small bowl, stir Kung Pao Sauce ingredients together and have it ready by the stove.

In a wok or large skillet, heat the oil over medium-high heat. Add zucchini. Stir often and saute until golden and just tender, about 7-8 minutes, turning heat down if it starts to get too dark.

When zucchini is fork tender ( yet still al dente) make a well in the center of the wok or skillet and add the garlic and ginger, a little drizzle of oil, and stir it in the center of the pan for 1-2 minutes. Incorporate it into the zucchini, then pour in the Kung Pot Sauce. Simmer for just another minute.

If suing noodles, you could add the noddles to the skillet and toss with the zucchini and flavorful juices.

If using rice, divide among bowls and top with the Zucchini and a little of the flavorful pan juices.

Serve with toasted sesame seeds, peanuts, chili flakes or sriracha sauce.


Nutrition

  • Serving Size: (includes 4 ounces dry noodles)
  • Calories:
  • Sugar:
  • Sodium:
  • Fat:
  • Saturated Fat:
  • Trans Fat:
  • Carbohydrates:
  • Fiber:
  • Protein:
  • Cholesterol:

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. So simple to make – easy to follow recipe! I had zucchini to use and found this recipe. I had everything I needed in the pantry and it was SO delicious!

  2. Amazing recipe. Just made it and tasted it. Love the simplicity of noodles and zucchini. Flavors are awesome. Thanks

  3. I had a box of tiny portabella mushrooms so I added them whole along with the zucchini. I used spinach soba noodles. This was OUTSTANDING. Another winner. My favorite website by a long shot. Thank you!

  4. The round globe zucchini plant in my balcony raised bed keeps me searching for new ways to prepare them, so I‘ve already tried several of your recipes. Love this Kung Pao zucchini, with tofu and noodles it was really quick! Next is the zucchini cornbread!

  5. Delicious! I added shrimp and served over rice to make it a meal. Next time I’ll add asparagus and serve over noodles 😉

  6. So flavorful! Took care of my craving for Asian cuisine and more healthy and satisfying than my usual take-out choice too. I added Wok fried shiitake and Cremini mushrooms because I needed to use them up and it was so yummy!

  7. I’ve tried many of these 30-minute meals recipes (from various food influencers/bloggers) but very rarely does it actually only take 30 minutes to make. From start to my plate it was 27 minutes flat. Hooray! I was very impressed with how quick and tasty this meal was! Definitely keeping this in my backpocket during squash season!