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BREADA – Cultivating Local Markets


Zucchini, Corn, and Basil Stir Fry

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  • 8 ounces tofu, shrimp, chicken breast, or chicken sausage
  • 1-2 tablespoon olive oil
  • generous pinch salt and pepper
  • 1/2 cup red onion, or 2 shallots
  • 4 cups zucchini or summer squash, sliced into half moons or quarter moons, a 1/2 inch thick. (about 3 medium sized squash)
  • 2 cloves garlic- rough chopped
  • 1 ear of corn, kernels sliced off (or sub a fresh red bell pepper, diced)
  • salt and pepper to taste
  • 1/4 cup fresh torn basil or basil ribbons
  • aleppo chili flakes (optional)
  • Heat oil in an extra large skillet or wok over medium high heat. Season the oil with generous pinch of salt and pepper and sear the tofu ( cubed), shrimp or chicken ( diced), turning heat down to medium if necessary, and cook until all sides are seared and cooked to your liking. Set aside.
  • To the same skillet, add a bit more oil if necessary and heat over medium-high heat. Add onion. Saute for 2 minutes until fragrant. Add zucchini. Continue cooking, stirring frequently for about 5 minutes until zucchini begins to turn golden.
  • Add garlic and corn, cook 2 more minutes, stirring. Add another pinch salt and pepper.
  • Cover the skillet, turn heat down to medium, and let it steam for 3-4 minutes. Check with a fork for doneness. When Zucchini is nicely golden and tender, add basil, taste and adjust salt.
  • Add optional chili flakes. Either add the protein ( tofu, shrimp, chicken) back into the skillet and incorporate, or divide veggie mixture among 2 bowls and top with protein.
  • Enjoy!