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

Kung Pao Zucchini

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


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


  • 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)


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.