Lately I have been craving flavorful meals that are a little less “heavy” and lower in calories. This recipe for Sweet and Sour Zucchini with peppers, onions and of course, pineapple fits the bill! It’s so simple to throw together taking less than 30 minutes total.
The sauce is traditional sweet and sour utilizing cornstarch (or arrowroot powder) to thicken it up. I personally prefer mine a little on the thinner side of the spectrum. I enjoyed these veggies ‘as is’, but if you’d like to serve them over rice, I’ll leave that up to you.
The process couldn’t be any easier. All of the sauce ingredients go into a medium saucepan. Once boiling, add the cornstarch mixture to thicken. Cook for a few minutes to bring it up to its full thickening power. You may not need all of it.
Meanwhile, in a large saute pan, add 1 Tbl of oil and the cut zucchini. Saute until just fork-tender, allowing the edges to get slightly browned. Next add the onions and peppers. Saute for another few minutes until the onions are translucent and peppers are tender.
All that’s left to do is toss with some of the sauce. Serve with or without rice and season with salt and pepper.
If you make this recipe for Sweet and Sour Zucchini, leave a comment below and let me know what you think! You can also snap a pic and tag me on Instagram @theveglife1
- 1 Tbl Oil
- 3 small or 1-1/2 large zucchini cut into 1" pieces
- 1/2 medium Onion cut into 1" pieces
- 1/4 each Red Yellow and Orange Pepper, cut into 1/2" pieces
- 2 slices of Canned Pineapple cut into 1/2" pieces
- FOR THE SWEET AND SOUR SAUCE:
- 2 Tbl vegan Ketchup
- 2 Tbl White Vinegar
- 2 Tbl Water + more to thin if necessary
- 1/2 tsp Soy Sauce
- 1/4 C Sugar
- 1 Tbl Orange Marmalade optional
- 1 tsp Freshly Grated Ginger
- 1/4 tsp Minced Garlic
- Dash of Hot Sauce
- 1-2 Tbl Pineapple Juice from the canned pineapple used in the veggies
- FOR THE CORNSTARCH MIXTURE:
- 2 Tbl Cornstarch or Arrowroot
- 3 Tbl Water
In a medium saucepan, add all of the ingredients for the sauce. Bring to a boil.
Mix together cornstarch and water.
Once boiling, add the cornstarch mixture slowly, bringing to a boil to see how thick it is. You may not need all of it.
In a large saute pan, add 1 Tbl of oil and the zucchini. Saute until just about fork-tender and golden edges.
Add the onion and peppers. Saute until tender.
Add the pineapple, cooking for just a minute or two.
Toss with the sweet and sour sauce.
Serve alone or over rice.
Season with salt and pepper.
Garnish with fresh parsley.