Zucchini, Carrot and Onion Stirfry

Susan Feliciano


I love this combination of vegetables, they serve them at Hibachi restaurants. I don't think these taste like Hibachi, but my family loves them and they are very healthy.


★★★★★ 2 votes

15 Min
10 Min
Stove Top


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2 Tbsp
cooking oil (i prefer a seasoned or flavor-infused oil)
2-3 medium
zucchini, cut into thin strips
1 small
onion, roughly chopped
1 c
carrots, thinly sliced on the diagonal
kosher salt and fresh ground pepper

How to Make Zucchini, Carrot and Onion Stirfry


  • 1Prepare vegetables. Heat oil over medium high heat in a large skillet. I prefer a seasoned oil, such as Tourangelle Stir-Fry Oil, which is infused with sesame, garlic and ginger. Try different types of flavored oils.
  • 2Start with the carrots, and stir-fry them about 3 minutes to soften them up. Add in onions and stir-fry 2 more minutes.
  • 3Add in zucchini and continue to stir fry 2-3 minutes until zucchini is done to your liking.
  • 4Season with kosher salt and fresh ground black pepper to taste. Serve immediately.

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About Zucchini, Carrot and Onion Stirfry

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian, Diabetic, Low Carb
Other Tags: Quick & Easy, Healthy

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