Stir Fry: Zucchini, Leek, Mushroom

20 min 4 servings


114 Kcal
4.4g Fat
15.4g Carbs
10.9g Net Carbs
6.6g Sugars
7.0g Protein


  • 4 medium zucchini / courgettes
  • 2 small or 1 large leek
  • 1 medium onion
  • 1 pound or 450g of mushrooms (any kind)
  • 4 garlic cloves
  • 1 tablespoon of sesame oil
  • 2 tablespoons of soy sauce / Tamara sauce/coconut aminos
  • 1 teaspoon of ground ginger or 1 tablespoon of finely chopped fresh ginger
  • Salt and pepper to taste
  • Optional: sesame seeds to decorate


  1. Finely slice the onion, leek, and garlic.
  2. In a pan or wok on medium heat, add the sesame oil and soften the onion, leek, and garlic for about 3 minutes.
  3. Add the ginger powder of finely chopped fresh ginger as well as a sprinkle of black pepper. Let it soften on medium/low heat while you’re chopping up the mushrooms and zucchini.
  4. Once the onion starts looking translucent, add the mushrooms and zucchini.
  5. Cook to your liking – I like my zucchini to be slightly crunchy- and season with soy sauce/tamari sauce or Coconut Aminos and salt, cooking for a further minute or two.
  6. Turn the heat off, sprinkle with sesame seeds and serve! Enjoy!
  7. If you like spicy food, feel free to add fresh chili or chili sprinkle when you add the ginger!


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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