Zucchini & Summer Squash Stir Fry Over Cauliflower Rice

Anti-inflammatory • Liver-Supportive • Grain-Free

Fresh, light, and satisfying, this stir fry lets zucchini and summer squash shine. Served over cauliflower rice, it’s a healing alternative to grain-based dishes—perfect for gluten-free, vegan, paleo, or raw food lifestyles.

Healing Insights

• Zucchini contains phytonutrients that support prostate health and reduce symptoms of benign prostatic hypertrophy (BOH). It’s anti-inflammatory and beneficial for asthma, arthritis, fibromyalgia, hypertension, cataracts, macular degeneration, diabetes, edema, MS, and digestive cancers.
• Zucchini (Liver Function) hydrates the liver, purges toxins, soothes intestinal walls, and reduces gallbladder inflammation.
• Garlic is a potent antiviral and antibacterial herb that supports the liver’s immune system by attacking pathogens and helping flush viral waste. If sensitive to garlic, onions offer similar benefits.

Ingredients

Cauliflower Rice:

• 1 lb cauliflower florets
• 1/4 cup water

Stir Fry:

• 1 medium-sized zucchini
• 1 medium-sized summer squash
• 2 garlic cloves, minced
• 1/4 cup chopped green onion
• 1 tsp red pepper flakes
• 1 tsp pure maple syrup or raw honey
• 1 tbsp lemon or lime juice

Directions

1. Place cauliflower florets in a food processor and pulse until rice-like texture forms.
2. Heat skillet over medium-high. Add water and cauliflower rice. Cover and cook for 2–3 minutes until tender. Set aside.
3. In a ceramic nonstick pan or wok, add zucchini, summer squash, garlic, green onion, and red pepper flakes. Cook for 5–6 minutes until squash softens.
4. Add maple syrup or honey and lemon juice. Stir and cook until fully tender.
5. Serve stir fry over cauliflower rice. Enjoy warm.

Serves: 2–3

Tips

• Use spiralized raw zucchini as a pasta alternative for a raw version.
• Try yellow squash or pattypan for variety and color.
• Prep ahead: store cauliflower rice in the fridge for up to 3 days.