Description
A quick, flavorful zucchini hibachi recipe cooked at high heat with soy sauce, garlic, and butter for a smoky, restaurant-style side you can make at home.
Ingredients
2 medium zucchini, halved lengthwise and cut into half-moons
1 small yellow onion, sliced
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon butter (or dairy-free butter for vegan)
1 tablespoon olive oil or sesame oil
½ teaspoon red pepper flakes (optional)
1 tablespoon sesame seeds (for garnish)
2 scallions, thinly sliced (for garnish)
Instructions
Slice zucchini into half-moons, cut onion into strips, and mince garlic and ginger.
Heat olive oil in a cast-iron skillet or wok over medium-high heat until shimmering.
Add garlic and ginger, sauté for 20–30 seconds until fragrant.
Add zucchini and onion, spread evenly, and let sear for a minute before stirring. Continue until edges are golden but vegetables remain crisp-tender.
Stir in soy sauce and butter, tossing until vegetables are glossy and coated.
Sprinkle with red pepper flakes if desired.
Garnish with sesame seeds and scallions before serving hot.
Notes
Pat the zucchini dry before cooking to prevent sogginess.
Cook in small batches if your pan is crowded.
Serve with fried rice, noodles, or hibachi chicken, steak, or shrimp.
Best enjoyed fresh; avoid freezing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop / Hibachi-style sauté
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 cup (approx. 150g)
- Calories: ~120 kcal
- Sugar: 4 g
- Sodium: 380 mg (varies by soy sauce)
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 8 mg