Description
Hibachi Zucchini is a quick and flavorful dish inspired by your favorite hibachi restaurant. With its buttery, garlicky, and perfectly charred zucchini, this recipe is ready in just 20 minutes, making it perfect for busy weeknight dinners or festive gatherings. The vibrant flavors of garlic, ginger, and soy sauce come together in a simple preparation that highlights the natural goodness of zucchini. Whether served as a side dish with grilled meats or enjoyed solo as a healthy snack, Hibachi Zucchini is sure to impress vegetable lovers and casual eaters alike.
Ingredients
- 2 large zucchini (green or yellow)
- 1 tbsp oil
- 2 tbsp butter (or more oil for a vegan option)
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 cup sliced onions
- 2 tsp soy sauce (or tamari for gluten-free)
- ¼ tsp salt
- ¼ tsp black pepper
- Chopped scallion greens & toasted sesame seeds (for garnish)
Instructions
- Rinse and dry the zucchini. Trim ends and cut into batons about 2 inches long.
- Heat oil and butter in a large wok over medium-high heat until bubbly.
- Sauté minced ginger and garlic for about 5 seconds until fragrant.
- Add zucchini batons and sliced onions; sauté for one minute.
- Stir in soy sauce, salt, and black pepper; mix well.
- Cook uncovered for about 6–8 minutes until lightly charred but still firm.
- Garnish with scallions and sesame seeds before serving hot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Use fresh ingredients for the best flavor. Avoid overcrowding the pan to achieve an even char on the zucchini. For added spice, consider incorporating chili flakes or sesame oil.