Go Back
–+ servings
Hibachi Zucchini

Delicious Hibachi Zucchini in Just 20 Minutes

Experience the delightful flavors of Hibachi Zucchini, a quick vegetarian side dish that enhances any meal with tender-crisp veggies and a savory garlic-ginger twist.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: Japanese
Calories: 107
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Dish
  • 4 cups Zucchini Fresh, cut into sticks
  • 2 tablespoons Vegetable Oil High smoke-point oil like canola or sunflower
  • 1 tablespoon Butter Or substitute with more oil for a vegan option
  • 2 teaspoons Minced Garlic Fresh
  • 1 teaspoon Minced Ginger Fresh recommended
  • 1 cup Sliced Onions Yellow or white for sweetness
  • 3 tablespoons Soy Sauce Use tamari for gluten-free
  • to taste Salt
  • to taste Black Pepper
  • 2 tablespoons Chopped Scallion Greens For garnish
  • 2 tablespoons Toasted Sesame Seeds Or substitute with crushed nuts

Equipment

  • Large Skillet
  • Wok

Method
 

Step-by-Step Instructions for Hibachi Zucchini
  1. Heat a large skillet or wok over medium-high heat. Add vegetable oil and butter, letting them warm for about 1-2 minutes.
  2. Once the oil is shimmering, add minced garlic and minced ginger. Sauté for about 30 seconds until fragrant.
  3. Add sliced onions and cook for roughly 2 minutes until they soften and turn translucent.
  4. Incorporate fresh zucchini sticks, stirring frequently for about 4-5 minutes until tender-crisp and lightly browned.
  5. Drizzle soy sauce and sesame oil, then sprinkle with salt and black pepper to taste. Toss for about 1 minute.
  6. Remove from heat and garnish with chopped scallion greens and toasted sesame seeds before serving.

Nutrition

Serving: 1servingCalories: 107kcalCarbohydrates: 6gProtein: 2gFat: 8gSaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 640mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for longer storage in a single layer for up to 2 months.

Tried this recipe?

Let us know how it was!