Description
Enjoy a healthy and vibrant dish with Teriyaki Zucchini Noodles, featuring fresh vegetables and a flavorful sauce. This quick recipe is perfect for weeknight dinners or meal prep, packed with nutrients and deliciousness!
Ingredients
Scale
- 4 medium zucchinis
- 2 tablespoons olive oil
- 1 cup sliced bell peppers (red, yellow, or green)
- 1 cup sliced mushrooms
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch (optional, for thickening)
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
Instructions
- Wash the zucchinis thoroughly under cold water.
- Using a spiralizer, julienne peeler, or mandoline, create zucchini noodles. Alternatively, slice the zucchini into thin strips.
- Place the zucchini noodles in a colander, sprinkle with salt, and let sit for 10-15 minutes to draw out excess moisture.
- Gently squeeze the zucchini noodles to remove additional moisture.
- In a small bowl, combine soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until well combined.
- If a thicker sauce is desired, mix cornstarch with a tablespoon of water until smooth, then add to the sauce mixture.
- In a large skillet or wok, heat olive oil over medium-high heat. Add sliced bell peppers and mushrooms, sauté for 3-4 minutes until softened.
- Add snap peas and cook for another 2-3 minutes, stirring frequently until vibrant and slightly tender.
- Pour the prepared sauce over the sautéed vegetables and stir to coat evenly. Simmer for 2-3 minutes.
- Add zucchini noodles to the skillet, tossing gently to coat with the sauce. Cook for an additional 2-3 minutes until heated through, being careful not to overcook.
- Remove from heat and transfer to a serving platter or individual bowls.
- Garnish with sesame seeds and sliced green onions.
Notes
- For added protein, consider including grilled chicken, shrimp, or tofu.
- Customize the vegetables based on availability; broccoli, carrots, or bok choy are great options.
- For a spicy kick, add red pepper flakes or sriracha to the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid mushy noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes