Description

This Hibachi Zucchini recipe brings Japanese steakhouse flavors to your kitchen. Quick and easy, it’s the perfect vegetable side dish for any Asian-inspired dinner. Made with zucchini, soy sauce, garlic, and sesame oil, this sautéed delight is ideal for stir-fry nights and low-carb meals.

Ingredients

2 to 3 medium zucchini

2 tablespoons soy sauce

1 teaspoon sesame oil

1 garlic clove, minced

1 teaspoon grated ginger (optional)

2 tablespoons green onions, sliced

1 teaspoon sesame seeds

1 teaspoon sugar or honey

1 teaspoon cornstarch (optional)

1 tablespoon water (for slurry)

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Instructions

1. Slice zucchini into thick rounds or half-moons for even cooking.

2. In a small bowl, mix soy sauce, sesame oil, garlic, sugar or honey, and ginger if using.

3. Heat a large skillet or wok over medium-high heat with a bit of oil.

4. Add zucchini in a single layer and sear for 2 minutes without stirring. Stir-fry another 3-4 minutes.

5. Pour sauce over the zucchini and stir to coat. If using cornstarch, stir in the slurry and cook until sauce thickens.

6. Remove from heat, garnish with green onions and sesame seeds. Serve hot.

Notes

Sear the zucchini without stirring first to get that signature golden-brown hibachi texture.

Use tamari or coconut aminos for a gluten-free or soy-free alternative.

Don’t overcrowd the pan—cook in batches if needed to avoid sogginess.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Sauté
Cuisine: Japanese-Inspired

Nutrition

Serving Size: 1 cup
Calories: 80
Sugar: 3g
Sodium: 480mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg