Zucchini Stir Fry

25 - 30 minutes


Cook Within:24 hours

30 Min

Effort :


Spice :


Asian inspired veggie-packed stir fry with green zucchini as the star, with a flavorful sauce over a bed of rice.


Per serving (incl. Tax)


Nutrition Values

(Per Serving)
Calories 548.31
Total Fat 19.87g
Cholesterol 42.3mg
Sodium 414.8mg
Total Carbohydrates 81.26g
Protein 18.21g

Nutrition Values

(Per Serving)
  • Calories 548.31

  • Total Fat 19.87g

    • Saturated Fat 11.02g

  • Cholesterol 42.3mg

  • Sodium 414.8mg

  • Total Carbohydrates 81.26g

    • Dietary Fiber 4.48g

    • Sugar 2.54g

  • Protein 18.21g

Nutrition information per meal may vary from the website to what is received in adeli bag depending on your location and the suppliers we use to make our products.

In Your Bag

  • Rice
  • Zucchini
  • Cottage Cheese
    Cottage Cheese
  • Carrot
  • Bell Pepper (Yellow)
    Bell Pepper (Yellow)
  • Ginger
  • Garlic
  • Red Onion
    Red Onion
  • Soy Sauce
    Soy Sauce
  • White Vinegar
    White Vinegar
  • Cornstarch
  • Scallions
  • Sesame Seeds
    Sesame Seeds

You Will Need

Not Included in Bag

for 1 serving only

  • Cooking Oil (20 ml)
  • Salt (to taste)
  • Pepper Powder (to taste)


  • Non-Stick Pan
    Non-Stick Pan
  • Mixing Bowls
    Mixing Bowls

Watch Video


  • 1

    Prepare the Ingredients

    • Chop the cottage cheese into 1″ cubes.
    • Slice the zucchini and (peeled) carrots into 1/2″ half-moons.
    • Chop the yellow bell pepper into 1″ pieces.
    • Finely chop the red onion & scallions. Add the ginger, and garlic cloves to a mortar and pestle with a small pinch of salt, crush the garlic until mashed well.
    • Whisk the cornstarch with 30 ml of water and set aside for later.
    • Cook the rice as you normally would.
  • 2

    Frying cottage cheese

    • Set a large frying pan on medium heat, and add some oil to it.
    • Once hot, add cottage cheese to it and season with a small pinch of salt.
    • Cook until golden brown on all sides and set aside.
  • 3

    Cooking the vegetables

    • Set the frying pan back on medium-high heat. Add 2-3 tsp of oil to it.
    • Once hot, add crushed ginger & garlic and chopped onion, saute until fragrant.
    • Once the onion is translucent, add the bell pepper and stir fry again until the peppers are softened a little.
    • Then, add the zucchini and carrots, stir fry for 4-5 minutes. Season with salt, per taste.
  • 4

    Bring it together

    • Deglaze the pan with the vinegar once the vegetables are adequately cooked. Reduce the heat to low.
    • Add the soy sauce and a pinch of black pepper. Add cottage cheese back to the pan. Add the cornstarch slurry as well.
    • Toss everything until combined
  • 5


    • Check for seasoning and serve over cooked rice.
    • Garnish with sesame seeds and chopped scallions.


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