Zucchini and peppers with soy free teriyaki sauce is a tasty side dish that comes together in just minutes! This is a colorful and flavorful dish that is delicious over rice or quinoa if you want to make it more of a meal.
This little recipe couldn’t be any easier. Fresh veggies and a super simple sauce combine to make a colorful dish that’s free of the top allergens.
Zucchini and peppers with teriyaki is a great side dish for a barbecue, and it’s also a perfect lunch. You can eat this on its own, or over rice, quinoa, or even a baked potato for a more complete meal.
Ingredient Notes
- Coconut Aminos – The secret to making a gluten free, soy free teriyaki sauce is coconut aminos. This handy ingredient is available in many health food stores, and it tastes a lot like soy sauce.
- Honey – Honey works well as a sweetener here, but you could also use agave syrup, or pure maple syrup.
Substitutions
- If you want to keep things even simpler, you can buy soy free/gluten free teriyaki sauce. Coconut Secret, the same brand that makes coconut aminos, makes a teriyaki sauce and marinade that would work in this recipe.
- If you aren’t soy free, go ahead and make this with tamari sauce, which is a gluten free soy sauce.
- Feel free to try this dish with different veggies if you like! Yellow squash, carrots, onions, or broccoli would all be good choices for this recipe.
Step by Step Instructions
- Put the olive oil, peppers, zucchini, and minced garlic in a pan.
- Cook the vegetables over medium heat for about 7 minutes.
- Add the coconut aminos, honey, and red pepper flakes. Stir well, then cook for a few more minutes.
- Enjoy plain or over rice or quinoa.
Disclosure: This post contains paid affiliate links.
Recipe
Zucchini and Peppers with Soy Free Teriyaki Sauce.
This side dish is so simple, and so tasty! You will love this teriyaki zucchini and peppers.
Ingredients
Instructions
- Place the olive oil, zucchini, garlic, and red peppers in a large skillet and cook over medium heat.
- Cook until the zucchini is tender but still bright green, about 5-7 minutes.
- Add the coconut aminos, honey or agave, and red pepper flakes.
- Stir well and cook for about 3-5 more minutes.
- Serve immediately. You can enjoy this plain, or serve it over your favorite grain, like rice.
Notes
Store leftovers in the refrigerator. They should stay fresh for about 3-4 days.
Nutrition
Calories: 99kcalCarbohydrates: 14gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 159mgPotassium: 752mgFiber: 2gSugar: 7gVitamin A: 1726IUVitamin C: 89mgCalcium: 37mgIron: 1mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!
Katie
Delicious recipe!
Julia
There’s something so satisfying about a teriyaki stir fry! And squash and bell peppers sound delightful. I could easily addict myself to this meal!
Thalia @ butter and brioche
Love little healthy stir fries like this – definitely a perfect weeknight meal!
Kelly
Thanks, Thalia!
Bethany
This looks like it tasted great!
Kelly
Thanks, Bethany!
whiskandshout
Yum! Totally obsessed that you used tamari here. I just made a similar veggie dish of lemony charred broccoli and I’m HOOKED :)
Kelly
That sounds delicious!
Natalie @ Tastes Lovely
I do the same thing! I made a stir fry this week that is so good, I’m making it again next week for dinner! Love this teriyaki bowl, I’m growing all those veggies in my garden this year!
Kelly
Yay! You will be stocked up for stir fries, then!
Gayle @ Pumpkin 'N Spice
Oh this looks like such a flavorful dish! I love the sauce too, Kelly! Delish!
Kelly
Thanks, Gayle!
Sarah @Whole and Heavenly Oven
We’re gonna have a bunch of zucchini in our garden this summer too and soon enough I’m gonna be looking for any and every way to use it all up! Definitely gonna have to save this recipe for then! Love the sound of that sauce!
Kelly
Thanks, Sarah!
Amy Tong
such a flavorful and healthy dish. I love zucchini and can’t wait to try this recipe.
Kelly
Thanks, Amy!