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
Scale
- 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
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Slice zucchini into half-moons, cut onion into strips, and mince garlic and ginger.
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Heat olive oil in a cast-iron skillet or wok over medium-high heat until shimmering.
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Add garlic and ginger, sauté for 20–30 seconds until fragrant.
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Add zucchini and onion, spread evenly, and let sear for a minute before stirring. Continue until edges are golden, but vegetables remain crisp-tender.
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Stir in soy sauce and butter, tossing until vegetables are glossy and coated.
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Sprinkle with red pepper flakes if desired.
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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 eaten 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