Here’s a quick delicious skillet dinner – Zucchini Stir Fry with Corn and Basil. Add your choice of shrimp, chicken or crispy tofu. Vegan- adaptable & Gluten-free and on the table in 30 minutes!
This fast and easy one-pan dinner is full of so much delicious flavor! Zucchini Stir-fry with Corn and Basil with your choice of crispy tofu, shrimp or chicken. It’s a versatile meal, and a great way to incorporate more veggies into our diets. It’s an untraditional stir fry, not “Asiany” , but rather seasoned with lemon, basil and chili flakes. Perhaps more like a saute or succotash. No soy sauce in the recipe.
Zucchini and summer squash are in full swing here, and this recipe features them prominently. Together with the fresh corn and basil, it’s tasty and light and low in carbs and calories. Put it on your menu plan this week!
Zucchini Stir Fry Ingredients
- Protein: tofu, shrimp, chicken breast or chicken sausage
- Zucchini and summer squash
- Corn– use fresh right off the cob, or use frozen
- Onions- Red onion add nice color, or sub shallots
- Fresh Garlic
- Fresh Basil
- Lemon– zest and juice to taste
- Salt, pepper and chili flakes
- Option additions: Red bell pepper or chili peppers, cherry tomatoes
How to make Zucchini Stir fry
- Heat olive oil in a skillet, add salt and pepper to the oil, then add the protein, crisping it up and cooking through. Set the protein aside.
- Add more olive oil to the skillet, and add the onion, garlic, lemon zest and chili flakes, saute until fragrant.
- Add the zucchini, and summer squash, and saute until just tender. Add the corn, season generously with salt and pepper and cook 2-3 more minutes.
- Fold in the 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.
Enjoy the Zucchini Stir fry and please rate the recipe in the comments below!
More zucchini recipes you may like
- 30+ Mouthwatering Zucchini Recipes!
- Kung Pao Zucchini
- Zucchini Pasta
- Zucchini Lasagna (without noodles)
- Fregola with Corn, Zucchini & Basil
So simple and easy. Hope you give this very untraditional Zucchini Stir-fry a whirl this week!
I’m keeping it short and sweet…packing up for a trip to the San Juan Islands in-between wedding catering.
Hope you are having a beautiful week!
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Zucchini Stir Fry
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2
- Category: vegan, main, healthy dinner
- Method: stir fry
- Cuisine: Pacific Northwest
- Diet: Vegetarian
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
- 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
Thank you for rescuing my dinner from another plain jane sauteed zucchii with Italian seasoning and tofu meal. That lemon, corn and basil were brilliant in idea, color, and taste! Zing!
Yay, so glad you enjoyed!
I made this recipe for dinner this evening and it was so delicious. I added shrimp to it. My new favorite. Thanks for sharing.
Sounds great David, glad you enjoyed!
Deeelicious! However I gave it 4 stars as with tofu there wasn’t much taste without adjustment- the fresh basil got lost and I doubled the amount.
I added lemon zest of half a lemon, a squeeze of lemon juice, and blistered a half cup of halved cherry tomatoes. Added some zest and sweetness – now a keeper!
Hi Emily! I see how little instructions I gave on the tofu. My bad. This is an old post. I updated the recipe; it’s better now- so thanks for your feedback- valuable!
Another lovely, easy and new favourite.
I have used some cabbage and smoked chicken…because that’s what I had in the fridge.
Still came out delicious
Sounds tasty Elaine!
We tried Odessa squash in the garden this year and love it’s creaminess in this recipe. I made it with shrimp, one additional ear of corn and half a jalapeño finely chopped. So good! Thank you 🙂
Yum Susan!!!
Nice easy with summer veggies. I did it with some shrimp. I added some fennel bulb sliced thin and cooked up with onion, and a pich of thyme, and a penzey sesoning called Sunny Paris.( combo of shallots peppecorn bail tarrago chervil etc) Nice to serve over some orzo or such if want a base for it. Good with or without that.
Yum! Sounds tasty!
Can you use frozen, thawed corn?
Yes, absolutely Diane!
I used frozen corn that I boiled, then added to the pan late. Worked perfectly!
Quick Easy recipe to cook. Would do again
Great to hear, thanks Siobhan!
This is my favorite zucchini recipe. It’s super simple and delicious. I can make it in the middle of the week for a quick healthy meal. Love it with tofu! Fresh and tasty and a great way to use up all the zucchini this time of year. Thanks for the amazing recipe.
Thanks Theresa!
Love the recipe! I seasoned the tofu with a little cumin and veg. masala, added more garlic, and subbed cilantro for the basil. Also used oregano on the zucchini.
Yum!
I made it using veg ingredients only yet it turned out yummy
Great to hear Shilpa!
Absolutely beautiful flavours! Added a potato and salmon. And finger lime . Thank you for sharing this recipe
Love this recipe. One my favorite summer zucchini bounty recipes!
Made this with mild Italian chicken sausage and added a few leaves of kale. It was delicious and very filling!
Awesome!
Such a great combo of flavors- easy too. We loved it!
So easy and delicous!
Had for dinner and it was delish…!
Awesome….thanks!!!
This looks insanely delicious. Came across this recipe while looking for some zucchini ideas and it looks incredible. The texture you have on the various proteins pictured looks just perfect!
Thanks! I hope you like it!
Hi Slyvia, thanks for sharing this zucchine stir fry recipe. I love the versatility of it as you suggest that we can use tofu or even chicken if we wish. I may even use sweet corn to make this. Thanks again.