Craving a taste of a Japanese steakhouse at home? Look no further than this delicious hibachi zucchini recipe!
It features a perfect balance of tender-crisp zucchini, onions, soy sauce, garlic, ginger, and sesame oil. And crunchy sesame seeds add a delightful texture.
Pair it with fried rice and grilled protein for a complete hibachi experience. Or serve it as a standalone veggie dish.
Either way, it’ll become a regular in your meal rotation.
Why You’ll Love This Hibachi Zucchini
Quick and Easy: This recipe can be prepared in under 20 minutes, making it perfect for busy weeknights or last-minute meals.
Minimal Cleanup: With just one pan or wok required, cleanup is a breeze. You can spend more time enjoying your meal and less time washing dishes.
Versatile Side Dish: It pairs well with various main courses, from grilled meats to tofu. It’s a versatile addition to any meal.
Savory Taste: Soy sauce, sesame oil, garlic, and ginger create a deeply savory and aromatic dish.
Ingredients
- Zucchini: Slice it into sticks for even cooking and maximum flavor absorption.
- Onion: It adds a semi-sweet, semi-savory base note that complements the zucchini’s mild taste.
- Garlic and Ginger: The dynamic duo infuses the dish with its robust and aromatic flavors.
- Vegetable Oil: The essential medium for sautéing.
- Soy Sauce: It provides a salty, umami-rich depth that elevates the overall taste profile.
- Sesame Oil: It imparts a nutty, toasty flavor that pairs beautifully with the zucchini and onion.
- Sesame Seeds: They deliver a subtle crunch and visual appeal.
- Salt and Black Pepper: The classic seasoning combo enhances and balances all the flavors.
How to Make Hibachi Zucchini
This zucchini is so easy to make at home!
1. Prep the veggies. Slice the zucchinis into sticks approximately half an inch square and 2-3 inches long. Cut the onion into quarters from root to end, then slice into half-inch pieces.
2. Heat. Preheat a sauté pan or wok over medium-high heat. Once hot, add the vegetable oil and heat until it shimmers, about 30 seconds to 1 minute.
3. Cook the onion. Add the sliced onion to the pan and cook for about 2 minutes, stirring occasionally, until it softens.
4. Add the aromatics. Add the minced garlic and ginger to the pan, stirring constantly for about 30 seconds to release their aroma.
5. Add the zucchini. Add the zucchini sticks to the pan and continue cooking for 4-5 minutes, stirring every minute. Allow them to brown slightly for added flavor.
6. Season. Pour in the soy sauce and sesame oil. Sprinkle the zucchini with salt, black pepper, and sesame seeds. Sauté for about 1 minute more until the vegetables are tender-crisp and well-coated with the sauce.
7. Serve. Serve your hibachi zucchini with fried rice and grilled protein for an authentic Japanese steakhouse experience. Don’t forget the yum yum sauce, and enjoy!
Tips for the Best Hibachi Zucchini
These tips will ensure your zucchini comes out perfect!
- Keep things even. Cut the zucchini into uniform sticks about 1/2 inch thick and 2-3 inches long for even cooking.
- Resist the urge to peel. Leave the skin on the zucchini for added color, texture, and nutrients.
- Get it nice and brown. Let the zucchini sit between stirs, so it can brown and develop flavor.
- Hold off on the seasoning. Add the soy sauce, sesame oil, salt, pepper, and sesame seeds in the last minute of cooking. This prevents the zucchini from getting soggy.
- Don’t overcook! Cook the zucchini until just tender-crisp, about 6-8 minutes total. It should still have a slight bite.
- Have fun with variations. Try adding other veggies like mushrooms or yellow squash. Use tamari or coconut aminos instead of soy sauce for gluten-free.
How to Store
If you have leftover zucchini, here are some tips to store it.
To Store: Place cooled hibachi zucchini in an air-tight container and refrigerate for 3-4 days. For the best results, store the vegetables separately from any accompanying sauces or proteins.
To Reheat: Warm hibachi zucchini in a skillet over medium heat for 2-3 minutes, stirring occasionally. You can also microwave in 30-second intervals, stirring between each, until heated through.
Hibachi Zucchini
4
servings5
minutes10
minutes107
kcalBring the Japanese steakhouse into your kitchen with this hibachi zucchini! Seasoned with garlic, soy sauce, ginger, and sesame oil, it’s impossible to resist!
Ingredients
2 medium zucchinis
1 medium onion
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Slice the zucchinis into sticks approximately half an inch square and 2-3 inches long. Cut the onion into quarters from root to end, then slice into half-inch pieces.
- Preheat a sauté pan or wok over medium-high heat. Once hot, add the vegetable oil and heat until it shimmers, about 30 seconds to 1 minute.
- Add the sliced onion to the pan and cook for about 2 minutes, stirring occasionally, until it softens.
- Add the minced garlic and ginger to the pan, stirring constantly for about 30 seconds to release their aroma.
- Add the zucchini sticks to the pan and continue cooking for 4-5 more minutes, stirring every minute. Allow them to brown slightly for added flavor.
- Pour in the soy sauce and sesame oil. Sprinkle the zucchini with salt, black pepper, and sesame seeds. Sauté for about 1 minute more until the vegetables are tender-crisp and well-coated with the sauce.
- Serve hibachi zucchini with fried rice, your choice of protein, and yum yum sauce for an authentic Japanese steakhouse experience. Enjoy!
