Hibachi Zucchini Recipe

Introduction

Hibachi zucchini is a simple yet flavorful side dish inspired by Japanese teppanyaki cooking. Tender zucchini slices are seared to golden perfection and coated with a savory soy glaze, making it a perfect complement to any meal.

Ingredients

• 2 medium zucchinis, sliced into thick half-moons
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon sugar
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chopped green onions
• 1 teaspoon toasted sesame seeds
• Pinch of red pepper flakes (optional)

Instructions

1. Step 1: Wash and slice the zucchinis into thick half-moons.
2. Step 2: Heat a non-stick or cast-iron pan over medium-high heat and add vegetable oil.
3. Step 3: Place zucchini slices in a single layer and sear for 2–3 minutes per side until golden brown.
4. Step 4: Push zucchini to one side of the pan and sauté minced garlic briefly in sesame oil.
5. Step 5: Add soy sauce and sugar, then toss everything together to coat the zucchini well.
6. Step 6: Let the sauce slightly reduce and glaze the zucchini, about 1-2 minutes.
7. Step 7: Remove from heat and sprinkle with chopped green onions, toasted sesame seeds, and red pepper flakes if using.
8. Step 8: Serve immediately while hot for the best flavor and texture.

Tips & Variations

• For extra depth, add a splash of mirin or rice vinegar along with the soy sauce.
• Substitute zucchini with yellow squash or add sliced mushrooms for variety.
• To keep zucchini crisp, avoid overcrowding the pan when searing.
• Adjust red pepper flakes to your preferred level of heat or omit for mild flavor.

Storage

Store leftover hibachi zucchini in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave to avoid sogginess. It’s best enjoyed fresh but can be served at room temperature as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash for this recipe?

Yes, yellow squash or even pattypan squash work well as substitutes and will yield a similar texture and flavor.

How do I prevent the zucchini from becoming soggy?

Be sure to slice the zucchini thick enough and cook it in a single layer without overcrowding the pan. High heat and quick searing help keep the zucchini crisp yet tender.

Hibachi Zucchini Recipe

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★★★★★

4.7 from 96 reviews

Hibachi Zucchini is a simple and flavorful Japanese-inspired side dish featuring seared zucchini slices glazed with a savory soy and sesame sauce. This quick stir-fry recipe combines the natural sweetness and slight crunch of zucchini with aromatic garlic, soy sauce, and toasted sesame seeds for a delicious, healthy accompaniment to any meal.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

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Vegetables and Aromatics

• 2 medium zucchinis, sliced into thick half-moons
• 1 clove garlic, minced
• 1 tablespoon chopped green onions

Sauces and Oils

• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

Seasonings

• 1 teaspoon sugar
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon toasted sesame seeds
• Pinch of red pepper flakes (optional)

Instructions

1. Prepare Zucchini: Wash the zucchinis thoroughly and slice them into thick half-moon shapes to ensure they hold up well during cooking.
2. Heat Pan and Oil: Place a non-stick or cast-iron skillet over medium-high heat and add the vegetable oil, allowing it to heat until shimmering.
3. Sear Zucchini: Arrange the zucchini slices in a single layer in the pan. Let them sear undisturbed for 2–3 minutes per side until they develop a golden-brown crust.
4. Sauté Garlic: Push the zucchini to one side of the pan. Add the sesame oil to the empty side, then quickly sauté the minced garlic for about 30 seconds until fragrant but not burnt.
5. Add Sauces and Sugar: Pour in the soy sauce and sprinkle the sugar over the zucchini and garlic. Toss everything gently to coat the zucchini evenly with the sauce.
6. Reduce Sauce: Let the sauce cook down slightly in the pan to create a glaze that clings to the zucchini slices, stirring occasionally for about 1–2 minutes.
7. Finish and Season: Remove the pan from heat. Sprinkle the chopped green onions, toasted sesame seeds, and red pepper flakes over the glazed zucchini for an extra layer of flavor and texture.
8. Serve: Transfer the Hibachi Zucchini to a serving dish and enjoy immediately while hot for the best taste and texture.

Notes

• Use thick zucchini slices to prevent them from becoming mushy during searing.
• Adjust the red pepper flakes to your desired spice level or omit if you prefer no heat.
• For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
• This dish pairs well with steamed rice or as a side to grilled meats and seafood.
• Ensure the pan and oil are hot enough before adding zucchini to achieve a proper sear.

Keywords: hibachi zucchini, Japanese zucchini recipe, seared zucchini, soy glazed zucchini, easy vegetable side dish