Photo of Wok Seared Zucchini with Lemon and Dill by WW

Wok Seared Zucchini with Lemon and Dill

Total Time
18 min
15 min
3 min
Lemon juice is an acid that will strip the patina from a new wok. For that reason, add it after removing the vegetables from the pan and just before serving.


Peanut oil

2 Tbsp, or canola oil


1 medium, thinly sliced

Jarred minced garlic

1 Tbsp

Uncooked zucchini

4 cup(s), sliced, or yellow squash, thinly sliced

Table salt

½ tsp

Black pepper

½ tsp

Reduced sodium chicken broth

2 Tbsp, or vegetable broth


¼ cup(s)

Lemon zest

1 Tbsp, from 1 lemon

Fresh lemon juice

2 Tbsp


  1. Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
  2. Swirl in oil, add shallot and garlic and stir-fry 10 seconds or until fragrant. Add squash, sprinkle on salt and pepper, and stir-fry 1 minute or until zucchini is bright green. Swirl broth into wok, cover 30 seconds. Add dill and lemon zest and stir-fry 30 seconds to 1 minute or until vegetables are tender-crisp. Transfer vegetables to a serving bowl.
  3. Just before serving add lemon juice and toss to combine.
  4. Yields 1/2 cup per serving.


To turn this dish into an entree, cook 1 1/2 cups penne according to package directions. Drain pasta, add 2 ounces well-trimmed prosciutto roughly chopped, 1/4 tsp salt and combine with the vegetables.