Best 12 Zucchiniyellow Squash Stir Fry Recipes

SIMPLE SKILLET ZUCCHINI AND YELLOW SQUASH

Steps:

• In a 10- or 12-inch nonstick skillet, heat the butter and olive oil over medium heat until hot and rippling.
• Add the zucchini and yellow squash in as even a layer as possible (it should sizzle as it hits the skillet) and sprinkle with salt and pepper. Let it sit without stirring or moving for 2-3 minutes so it can get nice and golden. Give it a good stir, add a touch more salt and pepper to taste if needed, and let it continue to cook, stirring only every now and then, until the squash is browning here and there and tender to your liking, about 5-7 more minutes.
• Season with salt and pepper to taste and top with freshly grated Parmesan, if desired. Serve immediately.

SAVORY VEGETABLE STIR-FRY

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the yellow squash, zucchini, carrots and onion and stir-fry until the vegetables are tender-crisp.
• Stir the concentrated broth in the skillet and cook until the mixture is hot.

SAUTéED YELLOW SQUASH AND ZUCCHINI

Steps:

• Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

ZUCCHINI STIR FRY

Steps:

• In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.
• In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.
• Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into ¼-inch thick half moons. Thinly slice the onion.
• In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Saute until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.
• Heat the remaining 1 tablespoon oil. Add the onion. Cook until tender and beginning to brown, 4 to 5 minutes.
• Give the sauce one more stir, then add it to the pan. Let cook 30 seconds, then add the sliced zucchini. Cook just until the zucchini begins to soften, about 3 minutes more.
• Remove from the heat, then stir in the reserved chicken. Serve hot with a sprinkle of sesame seeds and green onion as desired.

TOMATO ZUCCHINI SQUASH SKILLET

Steps:

• Melt butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 8 minutes. Stir in the zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in the tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.

AIR FRYER ZUCCHINI, YELLOW SQUASH, AND ONION

Steps:

• Place zucchini, yellow squash, and onion in a large bowl. Add olive oil, lemon pepper seasoning, and seasoned salt. Toss to coat until evenly combined.
• Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
• Place zucchini mixture in the basket of the air fryer making sure to not overcrowd (you may need to do this in two batches depending on the size of your air fryer).
• Cook for 8 minutes. Shake basket and cook until vegetables are soft, about 8 minutes more.

YELLOW SQUASH AND TOFU STIR FRY

Steps:

• Heat olive oil in a large skillet or wok over medium-high heat. Cook and stir garlic in hot oil until just fragrant, about 30 seconds. Add squash and zucchini, cook and stir until vegetables soften, about 7 minutes. Transfer squash mixture to a bowl.
• Place skillet back over medium-high heat, place tofu pieces in the skillet, and top with brown sugar and soy sauce. Cook and stir until each side of tofu is golden brown, 3 to 5 minutes.
• Return squash mixture to the skillet; cook and stir until heated through, about 3 minutes. Stir in Sriracha sauce and season with salt and black pepper.

SQUASH AND PEPPER SKILLET

Steps:

• In a large skillet, saute onion in oil until tender. Add the zucchini, yellow squash, red pepper and garlic; stir-fry for 12-15 minutes or until vegetables are crisp-tender. Season with salt and pepper.

SUMMER SQUASH STIR-FRY

Steps:

• In a skillet, saute the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. remove from the heat. Top with cheese if desired; cover and let stand until cheese is melted.

FRIED ZUCCHINI/YELLOW SQUASH (QUICK, EASY AND CHEESY)

Steps:

• Slice squash into 1/4 inch slices.
• Melt butter in frying pan over medium heat and add squash.
• Sprinkle with salt, pepper and onion powder to taste.
• Flip with a spatula every few minutes until cooked through.
• Sprinkle with parmesean cheese just before serving. It will melt in about 1 minute.

STIR-FRIED CHICKEN, ZUCCHINI AND SQUASH

Steps:

• Season chicken with pepper to taste.
• In large skillet, stir-fry in oil until lightly browned and tender. Remove chicken from pan and set aside.
• Add butter to pan and stir-fry onion and garlic until onion is just tender.
• Add zucchini, squash, and carrot and stir-fry over medium heat for 3 minutes.
• Add chicken and heat through.
• Stir in lemon peel, lemon juice and (optional) walnut halves. Toss to mix.
• Serve over hot cooked rice.

COUNTRY STIR-FRIED YELLOW AND ZUCCHINI SQUASH

Steps:

• Rinse/wash the squash before preparing.
• Cut off both ends of each squash.
• Slice the squashes into 1/4 inch chip shapes.
• Slice the larger chips into half moon shapes.
• Spray a pan suitable to stir fry all of the squash in with cooking oil.
• Put all of the squash in the pan and spray some more oil across the squash.
• Sprinkle the salt, black pepper, garlic powder, and paprika evenly across the squash.
• Add 2 tablespoons of water to the pan and toss everything together in the pan.
• Heat the pan to medium.
• When it starts to sizzle begin stirring occasionally so as not to burn the squash and cook evenly.
• When the water evaporates, add the remaining 2 tablespoons of water.
• Keep tossing occasionally until the squash is half transparent and reasonably soft. (This takes about 15-20 minutes.).
• When the squash is to it's suitable consistancy, remove it from the heat and serve.
• Enjoy!