vegetable stir fry vegetable stir fry Israeli Kitchen Tomatoes and the best of winter's bounty converge in this tasty, aromatic stir fry. (Photo: Ildi Papp / Shutterstock)

Tomato zucchini stir-fry

Savory sautéed garlic and onion grace this sweet and savory veggie-packed sizzler.

  • Yield: Serves 4-6
  • Prep time: 10 minutes
  • Cook time: 30 minutes

Tomatoes are one of my favorite fruits-that-we-call-vegetables (or is it the only one?), and adding aromatic sautéed onion and garlic raises it even higher on the umami scale. Leave your windows open while you cook this hearty stir-fry, and you’ll likely attract friends and neighbors (possibly not all human, but hey, pets are people, too) who can’t help but follow their nose. Trust me, this dish is a winner!


  • 2 medium zucchini
  • 2 medium yellow squash
  • 1 large vidalia onion
  • 1 can seasoned diced tomatoes
  • 2-3 cloves garlic
  • 2 tablespoons olive oil
  • 1 teaspoon thyme
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt


Heat oil in a large wok or frying pan.

Dice onion and garlic. When oil is hot, add them to pan and sauté until golden and fragrant.

Slice squash lengthwise, and then into thin half-moon slices. Add to pan and sauté.

Add tomatoes and seasonings and stir. Taste, and adjust seasoning if needed.

Serve over fluffy jasmine rice.

Related Topics: Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen