Kung Pao Zucchini Recipe
A simple delicious recipe for Kung Pao Zucchini that can be made in 20 minutes and served over either rice or noodles.
How to Make the Best Kung Pao Zucchini
If you’re looking for a quick weeknight dinner that’s packed with flavor, this Kung Pao Zucchini is exactly what you need. Ready in just 20 minutes, this stir fry transforms simple zucchini into something absolutely crave-worthy with a savory, slightly sweet, and perfectly spicy sauce.
The beauty of this dish lies in its versatility. You can serve it over fluffy rice for a more traditional approach, or toss it with noodles for a heartier meal. The Kung Pao sauce—made with soy sauce, vinegar, and garlic chili paste—brings all the bold flavors you’d expect from a Chinese restaurant right to your home kitchen.
Whether you’re eating vegetarian, trying to use up garden zucchini, or simply want a lighter take on a classic dish, this recipe delivers. The zucchini becomes beautifully caramelized on the edges while staying tender inside, and it soaks up all those incredible sauce flavors. Top it with toasted sesame seeds and crushed peanuts for the perfect finishing touch.
Kung Pao Zucchini
A simple delicious recipe for Kung Pao Zucchini that can be made in 20 minutes and served over either rice or noodles.
Ingredients
Stir Fry
Kung Pao Sauce
Instructions
Preparation
- Set noodles or rice to boil on the stove according to directions on package. For 2 servings, cook 4-5 ounces dry noodles.
- In a small bowl, stir Kung Pao Sauce ingredients together and have it ready by the stove.
Cooking
- In a wok or large skillet, heat the oil over medium-high heat. Add zucchini. Stir often and sauté until golden and just tender, about 7-8 minutes, turning heat down if it starts to get too dark.
- When zucchini is fork tender yet still al dente, make a well in the center of the wok or skillet and add the garlic and ginger with a little drizzle of oil. Stir in the center of the pan for 1-2 minutes.
- Incorporate the garlic and ginger into the zucchini, then pour in the Kung Pao Sauce. Simmer for just another minute.
Serving
- If using noodles, add them to the skillet and toss with the zucchini and flavorful juices.
- If using rice, divide among bowls and top with the zucchini and a little of the flavorful pan juices.
- Serve with toasted sesame seeds, peanuts, chili flakes or sriracha sauce.
Notes
- This recipe works great as a vegan main dish when using vegan fish sauce and omitting the oyster sauce.
- For extra protein, add cubed tofu or edamame.
- The sauce can be adjusted to your spice preference by increasing or decreasing the garlic chili paste.
