This zucchini mushroom stir fry is one of my go-to veggie dishes for busy weeknights. My whole family—including two preschoolers—loves it. It comes together in about 15 minutes and pairs well with just about anything you’re serving for dinner. The SKS community has been making this on repeat, and once you try it, you’ll see why.

Zucchini, carrot slices, and mushrooms lightly browned in a skillet, showing a simple soy free vegetable stir fry.

What I love most about this stir-fry is how flexible it is. Zucchini and mushrooms are the base, but you can easily mix in whatever vegetables you need to use up—bell peppers, onions, or broccoli all work beautifully. It’s one of those clean-out-the-fridge recipes that still feels intentional.

It’s also great for meal prep. You can cook the vegetables until just tender, then finish them with the magic sauce right before serving. That way, you get fresh flavor without having to fully cook from scratch every time.

This zucchini stir fry is simple, unfussy, and very forgiving. Make it once, and you’ll feel confident winging it from there.

How to Get the Best Texture

Start by slicing the zucchini into even half-moons so they cook at the same rate. Cut the carrots into thin slices and slice the mushrooms.

Instruction on how to make 15 minutes zucchini mushroom stir fry - Carrot slices sizzling in oil in a cast iron skillet, shown from an overhead view.
Because carrots take longer to cook, sauté them first in a hot pan with a little oil until they begin to soften.
Instruction on how to make 15 minutes zucchini mushroom stir fry - Zucchini, mushroom, and carrot slices sautéed together in a cast iron skillet, shown from an overhead view.
Once they’re halfway there, crank up the heat and add the zucchini.

High heat is key here. Letting the zucchini sear and caramelize adds depth of flavor and helps prevent it from turning mushy. Don’t stir too much—give it time to develop that golden color, but keep an eye on it so it doesn’t burn.

Instruction on how to make 15 minutes zucchini mushroom stir fry - Overhead view of homemade teriyaki sauce in a glass jar on a white wooden surface
For the sauce, shake together garlic, coconut aminos, arrowroot flour, and a splash of orange juice in a small jar.
Teriyaki sauce being poured over zucchini, carrot slices, and mushrooms cooking in a skillet.
Pour the sauce over the vegetables and cook for about a minute, stirring until it thickens into a glossy, sticky coating.
Zucchini, mushrooms, and carrots simmering in teriyaki sauce in a skillet, being stirred with a wooden spatula.
Toss well so every bite is evenly coated, then finish with a sprinkle of sesame seeds.

If you’ve made my recipes before, you know I often use arrowroot flour in sticky sauces. It helps thicken while giving the sauce that silky, glossy finish. Cornstarch works just as well if that’s what you have on hand.

The rest of the sauce keeps things simple: coconut aminos instead of soy sauce, orange juice for gentle sweetness, and optional chili flakes for heat. Feel free to adjust based on your family’s preferences.

My Favorite Ways to Serve This Stir Fry

  • Turn it into a veggie bowl with avocado and extra sesame seeds
  • Serve it as a side with rice, noodles, or quinoa
  • Add protein like chicken, tofu, shrimp, or salmon
Zucchini, carrot slices, and mushrooms lightly browned in a skillet, showing a simple soy free vegetable stir fry. It is covered with a glossy teriyaki sauce.

Tips for the Best Vegetable Stir Fry

  1. Salt zucchini at the end to prevent excess moisture
  2. Use high heat and a wide skillet or wok for proper searing
  3. Cook firmer vegetables first, then add softer ones
  4. Avoid overcrowding the pan so the veggies sear instead of steam

This stir fry is all about texture—crisp-tender carrots, juicy mushrooms, and zucchini with a beautiful golden sear. It’s the kind of recipe you can keep riffing on, swapping vegetables and proteins based on what’s in the fridge.

What veggies would you toss into this stir fry?
Leave a comment below!

A pan of Zucchini Mushroom Stir Fry. There are zucchini, mushroom, and carrots in them.

Get the recipe:{15 Minutes} Zucchini Mushroom Stir Fry

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
This zucchini mushroom stir fry is an easy-to-make flavorful veggie dish I love to whip up on a busy weeknight. In under 15 minutes, you have the perfect side dish to anything you are serving for dinner.
4.93 stars (14 reviews)
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Ingredients

Vegetables

  • 2 medium zucchinis, sliced and halved
  • 2 medium carrots, sliced
  • 1 cup mushroom, sliced
  • 1/4 cup oil, for stir-frying
  • 1 clove of garlic, minced
  • Salt to taste *

Teriyaki Sauce

  • 1/3 cup coconut aminos
  • 1 tbsp rice vinegar
  • 1 tbsp arrowroot flour
  • 1 tbsp sesame oil
  • 3 – 4 tbsp freshly squeezed orange juice, about 1/2 an orange

Equipment

Instructions 

  • Preheat a large pan/skillet on medium then low heat with oil and sauté carrots for 2-3 minutes until slightly softened.
  • Then add zucchini, mushroom and minced garlic. Sauté for another 8-10 minutes – until vegetables are soft (but not wilted)
  • In a small bowl, mix together all the ingredients for the Teriyaki sauce. Set aside.
  • When vegetables are done, add sauce and cook on heat for about 1 minute. The sauce should thicken at that time. Serve over rice and enjoy!
  • Stir gently until the sauce becomes sticky and thoroughly coat the veggie stir fry.
  • Serve with a bed of rice or your favorite protein of choice.

Notes

* When adding salt to taste, keep in mind that coconut aminos is salty itself.
 
Serving: 1g, Calories: 219kcal, Carbohydrates: 15g, Protein: 3g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 14g, Sodium: 519mg, Fiber: 3g, Sugar: 9g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Sides
Cuisine: Asian